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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Sunday, July 26, 2009

Potato Dominoes

Potato Dominoes Recipe

Andrew just celebrated his sixth birthday last week, and like many little boys, he’s obsessed with Star Wars. We’re currently at the height of the Lego craze and for Andrew’s birthday all he wanted was go to the Lego store inside Downtown Disney, you know, the free part of Disney where everything is double the price, which makes it not-so-free I guess. But no boy as young as Andrew should be allowed to own a Star Wars Republic Attack Gun Ship with 1,034 itty bitty Lego pieces, especially a boy whose mother is neurotic, a father who’s intensely by-the-book-must-follow-instructions and who’s younger brother who loves to tinker, smash, crash and explode things.

Potato Dominoes Recipe

Can you even imagine the four-letter and fifty-eight letter curse words that pierces the air every time I step on a stray, plastic, sharp-edged Lego? Or little brother Nathan’s curiosity that compels him to find out what happens he breaks these 392 pieces off and put them on the other side? Well let me tell you what happens. It no longer functions as a $129.00 Star Wars Republic Attack Gun Ship. Birthday boy cries, Dad’s frustrated because he can’t find missing pieces and I storm into the garage to take the shop-vac out to suck up every single crack of dignity Lego Luke Skywalker ever had.

Potato Dominoes Recipe

And then for the first time in the Steamy Kitchen, I grabbed a cookbook and followed a recipe exactly. No substitutions, no tinkering, no eyeballing measurements. And it turned out wonderful.

Potato Dominoes Recipe

How to make Potato Dominoes

Well, first ya gotta cut your potatoes into a rectangular cube shape. Be prepared to have LOTS of potato scraps. But please don’t be a douche and just throw away the scraps – just plan to have skillet potatoes tomorrow morning and use the scraps in the recipe. See how nice and cubular this is?

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I was sent a Aroma Electric Mandoline Slicer from Aroma to check out, which worked perfectly to slices those potatoes into super-thin slices. That’s Nathan right there, he was fascinated by the see-saw back and forth motion of the mandoline. That’s Nathan in the pic. He’s a mischevious one. Gotta keep an eye on him. That look? You know he’s thinking about what he can stick in that machine to slice.

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What do I think about this Aroma Electric Mandoline Slicer?

  • YAY: Smaller, lighter than a food processor. Easy to use, easy to clean. Saves your fingers and knuckles from sharp blade standard mandoline. If you’re a kitchen klutz, this is important. Small, nimble.
  • NAY: Loud, pretty pricey. If you’re spending over $60, you might as well get a food processor with different blades if you have the room in your kitchen. I’ve just been advised that this Aroma Electric Mandoline Slicer is only $39.00 at Target.

So obviously the lighting in my kitchen sucks (some days I feel like grabbing a ladder and cutting a sunroof) I brought these perfectly sliced potato cards closer to the light.

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The potatoes are pretty starchy, so you kinda want to separate them a bit and stack them like a deck of cards – messily, like so:

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You’ll use the scrap potato ends to prop the domino (or cards) up so that they don’t fall over while you’re assembling the stack

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The longer it takes you to do this domino stacking business, the more discoloration you’ll get on the potatoes. But don’t worry, it’s still all good – I promise that the discoloration will disappear once it’s baked.

Don’t stack too many potatoes – give it some breathing room – otherwise it will be difficult to cook evenly. Just a nice, loose stack of potatoes.

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Ready for the sexy food shot??? Now feast your eyes on that!

Potato Dominoes Recipe

Print

Seven Fires' Potato Dominoes Recipe

Servings: 4 Prep Time: 30 minutes Cook Time: 40 minutes
Potato Dominoes Recipe

Recipe from Seven Fires Grilling the Argentine Way by Francis Mallmann. If you feel like tinkering with the recipe, just don't leave stray pieces laying around the floor. I will step on them and it will hurt. Anyways, for something a little different, I would add a little sprinkle of a seasoning, like cinnamon or nutmeg. Also, if you don't want to go through the trouble of clarifying butter, just use regular butter.

Ingredients:

4 Idaho (baking) potatoes
4 tablespoons chilled clarified butter (see below)
coarse salt (like sea salt or kosher salt)

Directions:

Preheat your oven to 400F. Line a rimmed baking sheet with a Silpat, use a nonstick baking sheet or a medium-sized baking dish.

Cut off the two ends of one potato and reserve them. Trim the 4 sides of the potato to form an even brick. Slice of potato about 1/8 inch thick on a mandoline, keeping the slices in order if you can (just like a line of shingled dominoes). Hold the stack of potato slices in the palm of one hand and use the other to shape them back into a brick, as you would a deck of cards. Lay the stack on its side on the baking sheet and put the reserved potato ends, cut side down at either end keep the stack aligned. Then, with the palm of your hand, angle slices slightly to resemble a line of dominoes that has tilted over. Adjust the end pieces to keep the stack and shape, and align the slices if necessary.

Dot the top and sides with pieces of the clarified butter. Sprinkle with salt to taste. Repeat with the remaining potatoes, keeping the stacks at least 2 inches apart.

Bake for 40 minutes, or until the potatoes are browned on the edges and tender in the middle when tested with a skewer. Serve immediately.

To Make the Clarified Butter
1/2 pound unsalted butter

Slowly melt the butter in a heavy small saucepan over medium low heat. Do not stir. Remove from the heat, and carefully spoon off all of the foam from the top. Pour the clear liquid butter through a fine mesh strainer lined with cheesecloth, leaving behind the solids in the pan. Once cool, the clarified butter can be refrigerated for weeks.



75 Responses to “Potato Dominoes”

  1. lauren — 8/4/09 @ 9:36 am

    Hahhahaha – I very rarely comment on blogs, but your comment “Don’t be a douche and throw away the scraps” was AWESOME.

  2. I’m definitely going to get one at Target. This is a great gadget. I always end up slicing my fingers (somehow) using the regular Asian mandoline. $30 is reasonable

  3. Looks delicious! I love anything with potatoes! Totallu agree with your comment, don’t throw away the scraps!!

  4. Carole — 8/16/09 @ 1:22 pm

    Hey Jaden!

    I made these potatoes last week. They were a huge hit! Thanks for posting the recipe & photos. :-)

  5. Lindsay — 9/3/09 @ 12:29 pm

    HAHAHA! I too loved the “don’t be a douche” sentiment. I’ll be trying this tomorrow (and saving my scraps). Looks fantastic!

  6. stacey snacks — 9/12/09 @ 8:25 am

    I think this will be this year’s “crash hot potatoes”.
    I will give these a try, they are so pretty!

  7. Alice — 9/17/09 @ 10:19 am

    what about cooking instructions, or am i just missing something?
    are these baked, how long?

    recipe is there…it’s just that my formatting went all whack-o. try now ~jaden

  8. NancyO — 12/9/09 @ 7:24 pm

    It’s a “wow, how’d you do that?” side dish with great eye appeal. Kicks the ordinary up a notch. Thanks!

  9. Michael — 5/13/12 @ 7:39 am

    Saw this on http://www.facebook.com/thegourmetgrocer. Used with permission?

  10. Johane — 9/21/12 @ 12:37 pm

    I noticed that some of your potatoes started to brown a little bit, which probably made for a grey experience for some. Quick tip, either store the potatoes in a little bit of water (just enough to cover) while prepping the rest of the dish. This will also help with some of the starchiness of the potatoes. Or, once the potatoes are stacked in the pan, rinse quickly with a little bit of water before adding the butter & salt. Just use a cover or plate to drain out the excess water. Then continue with the recipe as usual.

  11. Jennifer — 9/23/12 @ 12:57 pm

    My son has a special diet (allergic to milk and egg products) so when I made these, I did a vegan version http://lalaluvtech.blogspot.com/2012/09/my-take-on-domino-taters.html

  12. jay burnett — 10/13/12 @ 2:33 pm

    Add a tablespoon of vinegar to cold water to keep potatoes from siscoloring. I have to cook this, the Irish in me is tingling.

  13. Off ended — 10/26/12 @ 11:19 pm

    Please don’t be a douche?
    Last four words I’ll ever read of this blog.
    You call yourself a writer?

  14. Really... — 1/27/13 @ 8:31 pm

    Clearly in being offended you forgot how to count (that would be five words, not four, genius). Lighten up.

  15. Hope Helmuth — 1/31/13 @ 12:36 pm

    Brilliant, absolutely brilliant. I found you from over at the Kitchn and glad that I did. You have a wonderful site.

  16. Vicki — 2/2/13 @ 9:23 pm

    Me too, Lauren. That was ridiculously funny.

  17. Desiree Sergeant — 2/5/13 @ 3:43 pm

    LOL! I love the way you write! And that is correct..don’t be a douche and throw away the scraps!!! :D Made my day!

  18. M. Stewart — 2/14/13 @ 7:30 am

    Douche? really? How crass and unprofessional. Grow up.

  19. Jen — 3/15/13 @ 3:14 pm

    That offends you? Wow…what rock do you live under? I personally love the casual writing style of this specific entry and that specific line made me laugh. I’m also very excited to give this recipe a go!

  20. Lauren — 5/5/13 @ 4:21 pm

    Love this recipe! When I’m working with potatoes that requires more than minimal prep work, I keep a mixing bowl with water and a dash of vinegar right next to my cutting board. If I have my head screwed on straight that day, I will put a colander in the water before I add the potatoes. It prevents the discoloration and as another poster wrote, it will remove some of the starchiness from the slices.

    I made this last night and am using the potato “cheeks” leftover for mini potato skins. They would also be great on the grill or sliced long ways and baked as quick fries. Two side dishes….one day of prep work, that’s a win in my book!

  21. gwinn — 5/15/13 @ 7:50 am

    I am getting really tired of hearing this word! It is so over -used. Please show a little respect for your readers and for the female gender.

    • Captain Vinegar — 9/29/13 @ 10:05 am

      You are getting tired of this word, yet you are still acting like one.
      Maybe you should try using one, and people might stop bringing it up to you!

  22. awesommmmmmmmmmmmmmmmmmmmmmmm — 8/12/13 @ 8:06 am

    awesommmmmmmmmmmmmmmmm

  23. Hemal — 10/14/13 @ 3:21 pm

    I love how they look.. and look yummy.. had pinned this one quite a while ago on Pinterest but only came back to comment.. thanks for the recipe! :)

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