Crispy Domino Potatoes
By Taylor Ann Spencer
Approved by the Delish Test Kitchen

Yields:
8 serving(s)
Prep Time:
10 mins
Total Time:
1 hr
Cal/Serv:
190
If a pan of scalloped potatoes and a bag of chips got together, these domino potatoes would be their love child. Crisp and buttery on the edges, but soft and creamy in the center, these potatoes will reset the bar for everything you thought a potato could be. They're just as great as a holiday side dish as they are an eye-catching appetizer—I'll take any chance I can get to serve these crispy potatoes up. Here's everything you need to know.
The OG Dominoes:
These potatoes are based on the great Argentine chef Francis Mallmann’s Domino Potatoes, popularized by Kristin Miglore’s genius recipes column. While this recipe stays true to his essential technique, I’ve put my own stamp on it by infusing the melted butter with fresh garlic for extra flavor and slicing the potatoes crosswise into neat squares before shingling in longer continuous lines down the baking sheet.
Cutting the potatoes:
To get the wow factor, it’s critical to cut the potatoes as evenly and neatly as possible. Starting with potatoes that are long and naturally straight will give you the best chance of achieving those stunningly even rows, while a mandoline will speed up the process and produce the most consistent cuts. If you don’t want to waste the potato scraps (and there will be a lot of them!), store them in water for up to 1 day, then boil until soft and turn into mashed potatoes.
Storage:
These potatoes are at their crispy best when they’re fresh out of the oven. If you have leftovers, they can be stored in an airtight container for up to 3 days. Just be aware, though, that they’ll never regain their former crispness.
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Ingredients
- 6 Tbsp.
unsalted butter
- 3
cloves garlic, grated or finely chopped
- 2 1/2 lb.
russet potatoes
- 1 1/2 tsp.
kosher salt
- 1 tsp.
fresh thyme leaves
Flaky sea salt
Directions
- Step 1Arrange a rack in center of oven; preheat to 425°. In a small pot over medium heat, melt butter. Add garlic and cook, stirring, until frothing and fragrant, about 1 minute. Remove from heat.
- Step 2Using a sharp knife, trim off ends of potatoes. Slice off sides of each potato to create a long square block. Using a mandoline (or a sharp knife and careful even cuts), slice potatoes crosswise into 1/8" slices. Gather slices back together and press back into a block form.
- Step 3Transfer potato blocks to a parchment-lined metal baking sheet and arrange in long rows (you should have 4 or 5 rows total). Carefully press down on blocks so potato slices slightly slide away from each other, like dominoes that have just fallen over.
- Step 4Brush potatoes with garlic butter (try to avoid the grated garlic, since this will tend to burn in the oven); season with kosher salt. Top with thyme.
- Step 5Bake potatoes until tender in the center and crisp on top, 30 to 40 minutes. Sprinkle with sea salt.
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