3 hours ago
Monday, October 31, 2011
I'm too busy to give out candy today, so don't ring my doorbell, I am busy slicing my fingers off.
I must have been insane to make these, so I thought as I was slicing all those potatoes on the mandolin.
You peel and cut the potatoes to resemble long rectangular sticks of butter, then slice them and fan them.
This took some time, but I have to be honest, if you like potatoes, then you will love these.
The mandolin slices the potatoes paper thin and the herbs with the melted butter were delicious. This was fabulous served an hour after roasting, at room temperature.
The original recipe calls for 24 fresh or dried bay leaves (which I did not have), but I had sage still in full gear in the garden, so I figured roasted sage, butter, potatoes: match made in heaven.
I sprinkled everything with fleur de sel at the end and we all had greasy potato chip hands.
Pass the napkins.
Roasted Domino Potatoes: (adapted from Bon Appetit)
3 large Idaho potatoes, peeled
2 tbsp of melted butter
24 sage leaves (or bay leaves)
kosher salt & fleur de sel
Lay a piece of parchment on a half sheet pan and brush with some olive oil.
Cut the ends off of the potatoes and trim them to resemble sticks of butter.
With a mandolin, slice the potatoes into squares (no more than 1/8" thickness).
Stack the potato slices and fan them out onto the baking sheet, resembling dominoes!!
Tuck a sage or bay leaf in between the squares, here and there.
Brush with the 2 tbsp of melted butter and sprinkle w/ kosher salt and pepper.
Roast in a 425F oven for 30 minutes, until the edges are browning (the original recipe calls for 1 hour, but mine were burning, so half hour was plenty of time because they were paper thin).
Sprinkle with fleur de sel and let sit a few minutes before serving.
PS Have a Happy Halloween! Sorry I didn't make something more festive! Booh!