Flipping through a recent issue of Bon Appetit, I was intrigued by their roasted domino potatoes. So, this weekend, I made up a batch. Sophisticated, rectangular-cut potatoes are a great way to dress up classic roast potatoes. And, with tons of bay leaves, hints of garlic, and plenty of butter, these tasty potatoes almost melt in your mouth. Crisp, buttery, and super delicious, this is an easy roast potato recipe that’s sure to impress.
Domino Roast Potatoes (adapted from Bon Appetit)
6 medium potatoes (I used a combination of Yukon Gold and Russet)
4 tablespoons butter, melted
20 Bay leaves
6 cloves garlic, peeled and smashed
1 teaspoon or more salt
1 teaspoon fresh-ground pepper
Preheat the oven to 375 degrees. Melt the butter. Brush the inside of a large baking dish, roughly 9 x 13” with 1 tablespoon of the melted butter.
Cut the rounded edges off the potatoes to form rectangles (aim for each rectangle to be about the same size). Slice the potato rectangles into thin slices about 1/8” thick. Stack the potatoes, and then fan out in rows in the prepared baking dish. Sprinkle with salt and pepper. Tuck the smashed garlic and bay leaves under the potatoes. Brush on all the remaining butter.
Bake for 60 – 70 minutes, until the edges of the potatoes are crisp and lightly browned. While roasting, the garlic may harden and brown–discard before serving.