Domino potatoes are the elegant cousin of hasselbacks and other baked potatoes, offering a simple yet dramatic presentation. These sliced potatoes are arranged like domino tiles, creating a beautiful visual effect that matches their incredible flavor. With a golden-brown, crispy exterior and a creamy smooth interior, they deliver a taste experience that’s delicious beyond words.
What sets domino potatoes apart is their simplicity. The use of just butter and salt allows them to shine, highlighting their natural earthy flavor. The rich, melted butter seeps into each slice as they bake, giving the potatoes a luscious texture while the edges crisp up beautifully.
This dish is inspired by the culinary mastery of Francis Mallmann, who serves them at his restaurant, Los Fuegos, in Miami. Mallmann’s signature style of rustic, fire-kissed cooking makes domino potatoes a perfect pairing with grilled meats, especially a juicy ribeye steak. The buttery richness of the potatoes complements the bold, charred flavors of the meat, creating a harmonious balance on the plate.
Whether you’re preparing a special dinner or looking for a new twist on baked potatoes, domino potatoes are a sophisticated yet approachable side dish that adds a wow factor to any meal.
Let’s Make Domino Potatoes
Choose large russet potatoes as blemish free as possible to maximize your “dominoes”. Use your knife skills with the assistance of a mandoline to create the largest cuboid possible. Slice the potatoe into 1/4″ thick dominoes and transfer them to a silicone mat on a baking sheet.
“bookend” the domino stack with the cut end pieces to prevent them from falling or sliding apart so they will maintain their shape. Tilt them to expose all the tops.
Brush the tops and sides with clarified butter and bake at 400 for 30 minutes. Remove and brush with clarified butter and bake another 25 minutes until golden brown and crisp on the edges.
Remove from oven, remove the end cuts and carefully transfer to plates with a thick and juicy steak.
Domino Potatoes
Baked russet potatoes trimmed and sliced, buttered and salted to resemble a stack of dominoes
- Prep Time: 15
- Cook Time: 55
- Total Time: 1 hour 10 minutes
- Yield: 1 serving 1x
Ingredients
- 1 extremely large russet potato – carefully selected for size and uniformity
- 1 TBL clarified butter
- 1 pinch Fine sea salt
- Coarse sea salt – garnish to taste
Instructions
- Preheat oven to 400 and place a silicone baking mat on a rimmed baking sheet
- Quickly rinse and dry the potato, then cut it lengthwise into an approximately 2” X 2” brick
- Cut off the ends and slice evenly into 1/4” thick pieces. Keep them in order as you cut 11-12 dominoes from each potato
- Reform into a brick and place on the baking mat. Slightly tilt the dominoes, using the rough cut end pieces as bookends to keep the brick together while baking. If making multiple portions, keep them 2” apart on the baking sheet
- Brush the tops and sides with clarified butter
- Bake 30 minutes, then brush the top with more butter and season with a pinch of salt
- Bake for 25 minutes more until they are golden brown
- Remove from the oven, brush the top with butter again and use a cake icing spatula to carefully lift and plate the dominoes, keeping them together
- Grind coarse sea salt over it and serve immediately
Notes
- The silicone mat is optional, but makes it much easier to plate the dominoes without breaking them apart and prevents the bottoms from crisping too much
- It is tricky to cut a large, irregularly shaped russet potato into a perfectly square or rectangular brick (cuboid). Do this with a knife, mandolin, or a combination of the two. It is painfully obvious when it is out of shape. Take your time and don’t worry they will taste just as good!