Recipes

[Beebee2]

I just ran across this recipe while surfing the internet and knew that many here would enjoy seeing it, and perhaps fixing it. I'm a potato lover and would probably serve them at every meal if I could figure out how to make them work with pasta, rice, etc. Just kidding, but it is nice to have a variety of recipes for those foods we eat repeatedly. And for special occasions I especially enjoy things that have a little pizzaz presentation-wise. These are definitely pizzaz-y. Also, a lot of 'fancy' potato recipes are heavy with cream and/or cheese. If you're fixing a holiday meal that may be rich enough already, this recipe offers a little relief - except for the butter - from all of the cream and cheese in other recipes. I'm sure the recipe could easily be adapted using olive oil, rosemeary, garlic, etc. The photo you don't want to miss is here:

http://www.bonappetit.com/recipes/2011/10/roasted-domino-potatoes

Roasted Domino Potatoes

Inspired by a recipe from chef Francis Mallmann, author of ?Seven Fires (Artisan), these crisp-tender potatoes are redolent of bay leaves. Roast them 1-2 hours before the party starts and serve at room temperature, or rewarm just before serving.

6 T unsalted butter, melted, divided
3 1/2 lb Idaho potatoes, 4-6 large
24 fresh or dried bay leaves
Kosher salt and fleur de sel

Preheat oven to 425 deg F.

Brush a 9 x 13 baking dish or cast-iron griddle with 2 T butter. Peel potatoes and trim ends; do not rinse. Trim all 4 sides of potatoes to form a rectangle. Using a mandolin, cut potatoes crosswise into 1/8" slices, keeping slices in stacks as best you can.

Re-form slices from each potato into a stack. Place in prepared dish, fanning apart slightly like a deck of cards. Insert bay leaves between potato slices at even intervals. Season with salt and drizzle with remaining 4 T butter.

Bake potatoes, rotating the dish halfway through cooking, until the edges are crisp and golden and the centers are tender, about 1 hour. Sprinkle with fleur de sel.


bonappetit.com