Roasted Domino Potatoes

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  • 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


  1. 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)
  2. 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.
  3. 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.
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