This recipe is a Francis Mallmann creation, and believe me — these Domino Potatoes are absolutely spectacular. Herb-roasted and baked to a caramelized, crunchy perfection, they work for weeknight dinners, holidays, game day, or a romantic meal. Get your plates and forks ready: these potatoes make carbs taste incredible.
Why You’ll Love Domino Potatoes
Thinly sliced russets are baked in clarified butter until the edges caramelize and crisp while the centers stay creamy. A bright herb-infused oil finished with flaky salt brings freshness and depth, turning simple potatoes into a memorable side that pairs with many mains.
How To Prepare Domino Potatoes
Peel the russet potatoes and trim them into rectangular blocks so they stack neatly. If you prefer to save the trimmings, store them in cold water for up to 24 hours and use them in another recipe.
Slice the potatoes thinly and evenly — a mandoline makes this quick and consistent, but a sharp knife works if you can keep the slices uniform. Even thickness ensures they cook at the same rate.
Group each potato’s slices into a small stack. Pat them dry with a paper towel to remove excess moisture. Arrange the stacks on a parchment-lined baking sheet, placing them close together and slightly fanned like dominoes. Spoon about 1 tablespoon of clarified butter over each stack (clarified butter is essential because it won’t burn at high heat) and sprinkle with seasoned or kosher salt. Reserve the remaining butter to add during baking.
Bake at 425°F (220°C) for 45–60 minutes until very golden and crisp on the edges. Halfway through baking, spoon the reserved clarified butter over the stacks to deepen color and flavor.
While the potatoes roast, whisk together the herb oil: combine chopped chives, dill, parsley, grated Parmigiano, gochugaru (optional for a subtle heat), red wine vinegar, garlic powder, salt, pepper, and enough olive oil to make a loose sauce. When the potatoes are done, drizzle a little herb oil over each stack and finish with flaky salt. Serve immediately.
Substitutions for Domino Potatoes
- Swap russets for another firm potato (Yukon Gold or Maris Piper). Adjust the cooking time as needed.
- Use your favorite potato seasoning in place of seasoned salt to personalize the flavor.
- If you save peelings and trimmings, keep them submerged in water in the fridge for up to 24 hours and use them in another dish, such as croquettes.
Variations for Domino Potatoes
- For a spicy twist, top the finished potatoes with a spoonful of salsa macha or another chili oil.
- Add a pinch of cayenne to the herb oil for heat while keeping the herb-forward profile.
- For a loaded version, skip the herb oil and finish with sour cream, shredded cheese, bacon bits, and chives.
Chef Nadia’s Tips
- Use clarified butter: it has a higher smoke point than whole butter, so it won’t burn during the long, hot roast.
- Slice evenly: keep slices consistent in thickness so the potatoes cook uniformly — not too thick, not paper-thin.
Preparation for Domino Potatoes
Common Questions
Clarified butter has a higher smoke point, so it won’t burn during the long, high-temperature roast required to get the potatoes deeply golden and crisp.
Yes. Prepare the herb oil and clarified butter in advance. Store the herb oil airtight in the fridge and reheat the clarified butter before using. Slice the potatoes right before assembling; if you slice too early they’ll brown or become waterlogged if stored submerged.
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4 servings
Equipment
- Mandoline slicer (optional)
- Knife
- Baking sheet
Ingredients
Domino Potatoes
- 4 large russet potatoes
- 6 tbsp clarified butter (essential — regular butter will burn)
- Seasoned salt or kosher salt, to taste
Herb oil
- 2 tbsp chives, chopped
- 2 tbsp dill, chopped
- 2 tbsp parsley, chopped
- 2 tbsp Parmigiano, freshly grated
- 1½ tsp gochugaru (optional)
- 1 tsp red wine vinegar
- ¼ tsp garlic powder
- Salt and pepper, to taste
- ⅓–½ cup olive oil
Instructions
- Wash and trim the potatoes into rectangles so they stack neatly.
- Slice the potatoes thinly and evenly using a mandoline or knife.
- Make small stacks of slices, pat them dry with paper towels, and place them on a parchment-lined baking sheet.
- Arrange the stacks close together and slightly fan them like dominoes.
- Spoon 1 tbsp clarified butter over each stack and season with salt.
- Bake at 425°F (220°C) for 45–60 minutes until golden and crisp; halfway through, spoon the remaining butter over the stacks.
- Whisk the herb oil ingredients together while the potatoes bake.
- When the potatoes are done, drizzle with herb oil and finish with flaky salt. Serve immediately.
Kitchen Cam
Nutrition
Carbohydrates: 38 g,
Protein: 6 g,
Fat: 41 g.
Nutrition information is approximate.
Additional Info
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