Roasted Potato Dominoes

• October 17, 2013  |
• by Kirstin Uhrenholdt

Sometimes kitchen scraps are serendipitous! The other day I was making crispy potato skins and I was left with beautiful rectangles of potato. Often a recipe read long ago will skip around in my mind (lots of skipping going on in there) waiting for just such a moment, and my potatoes were the perfect shape for these. Alright mine are not as fancy, nor as thin… but they are still simply good.

Roasted Potato Dominoes

You need:

6 large russet potatoes, scrubbed clean
¼ cup olive oil, plus a little to oil the sheet pan with
2 garlic cloves minced
2 tablespoons chopped thyme and/or rosemary
Salt and pepper to taste

To make 6-8 servings:

Preheat your oven to 400º.

Cut a thin slice off both ends of the potatoes so they can stand vertically. Now starting at the top, just slice off each “skin side” so the center of the potato will be a neat rectangle, (use the potato skins for this recipe, or chop them up, roast them and have hash browns for breakfast).

Line a baking sheet with parchment paper and a drizzle of oil. With a knife or mandolin, slice each potato into thin slices. It is easiest if you hold them together as you cut, then lift the potato onto the baking sheet and flatten a bit so it looks like toppled dominoes.

Mix the olive oil with garlic, herbs, salt and pepper, brush generously onto the potatoes (but don’t disturb their neatness) and cover them with another baking sheet or a layer of foil. Put them into the middle of the oven and bake until they start to soften, 20-30 minutes. Remove the cover, re-brush with a little olive oil and roast uncovered until golden and crispy.