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A Guide to Making the Perfect Crispy Domino Potatoes

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A detailed guide on preparing, seasoning, and roasting Russet potatoes using the ‘domino’ slicing technique to achieve a spectacularly crisp exterior and a tender interior.

Ingredients

Scale

3 large Russet potatoes (about 3 pounds total)

2 tablespoons olive oil

1/4 cup clarified butter, or ghee

1 teaspoon fine sea salt

1/2 teaspoon freshly cracked black pepper

1/2 teaspoon paprika (smoked or sweet)

3 cloves garlic, smashed but kept whole

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. Peel the Russet potatoes and slice them into a “domino” shape, stopping just before you cut through the bottom.

2. Toss potatoes with olive oil, salt, pepper, and paprika.

3. Place on a baking sheet, drizzle generously with melted clarified butter, and nestle the garlic and herbs around them.

4. Roast in an oven preheated to four hundred Fahrenheit for forty-five minutes, basting halfway through.

5. Raise the oven temperature to four hundred fifty Fahrenheit and roast for another fifteen to twenty minutes.

6. Remove the herbs and garlic, and roast for a final ten minutes or until the edges are deeply golden brown and crisp.

7. Allow the potatoes to rest for five minutes before transferring to a platter. Garnish with fresh parsley.

Notes

Soak the potatoes in ice water for 30 minutes before slicing to remove excess starch. Ensure they are completely dry before seasoning.

Use a hot pan by preheating the baking sheet in the oven for a better crust.

Rest the potatoes for 5 minutes after baking to stabilize the crust.

Nutrition

Find it online: https://www.flavourrecipe.com/crispy-domino-potatoes/