Baked russet potatoes trimmed and sliced, buttered and salted to resemble a stack of dominoes
Author:Tim
Prep Time:15
Cook Time:55
Total Time:1 hour 10 minutes
Yield:1 serving 1x
Ingredients
Scale
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!