Remember last week when I shared my recipe for ombré citrus and thyme roasted carrot skewers and we talked about easy holiday entertaining?! Yeah, that was a good day. I think we should follow that with an easy recipe for party worthy potatoes. To say that I am obsessed with these roasted domino potatoes would be an understatement…I am pretty sure that I love them.
Imagine the crispiest, creamiest oven baked potato chips that you have ever had…now imagine them mingled with the flavors of fresh bay and pink Himalayan sea salt all dressed up for a party. I love how these potatoes look when they are layered in the pan like a row of fallen dominoes. Some edges get a little crispy and crunchy while others stay creamy and tender. It’s the perfect blend of taste and texture and is sure to please your party guests.Print
- 3 tablespoons unsalted butter, melted, divided, olive oil, vegan butter, or ghee
- 4–5 large Idaho potatoes
- 10–12 fresh or dried bay leaves
- Kosher salt and pink Himalayan salt
- Preheat oven to 425°. Brush a 13x9x2″ baking dish 1 tablespoon butter, oil, or ghee. Peel potatoes and trim ends (do not rinse). Trim all 4 sides of potatoes to form a rectangle. Using a mandoline, cut potatoes crosswise into 1/8″ slices, keeping slices in stacks as best you can. (Save the ends and sides of the potatoes in the fridge in a bowl of water to roast or cube and saute later)
- Re-form slices from each potato into a stack. Place in prepared dish, fanning apart slightly like a deck of cards. Insert bay leaves between potato slices at even intervals. Season with kosher salt to taste and drizzle with remaining 2 tablespoons butter, oil, or ghee.
- Bake potatoes, rotating the dish halfway through cooking, until the edges are crisp and golden and the centers are tender, about 1 hour. Sprinkle with pink Himalayan salt and serve warm or at room temperature.
What is your favorite way to serve potatoes at your parties?