Crispy Domino Potatoes

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.