{"id":12911,"date":"2013-04-03T06:00:21","date_gmt":"2013-04-03T13:00:21","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=12911"},"modified":"2019-10-20T16:00:50","modified_gmt":"2019-10-20T23:00:50","slug":"potato-dominoes","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=12911","title":{"rendered":"Potato Dominoes"},"content":{"rendered":"

These dominoes have no spots.<\/strong><\/span><\/p>\n

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My first attempt I fanned out the potato dominoes and I used sweet and white potatoes.<\/p>\n

Recently I was looking at a blog that I subscribe to (www.food52.com<\/a>) and saw a recipe for Francis Mallmann’s Potato Dominos. Such a cute presentation and I knew I wanted to try something different with the recipe; maybe layering sweet potatoes and russet potatoes together for beautiful fanned out potatoes. Throw in some fresh rosemary and a bay leaf here and there and you have a new potato dish.<\/p>\n

I don’t always change a recipe; normally I do make it as directed the first time out but for some reason this time I wanted to change it up a bit. If you Google Francis Mallmann you will find that he is one of the most famous chefs in South America and a leading expert on cooking with fire. Here’s<\/a> a really good article on the chef that you may find an interesting read. His potato dominoes recipe is in his book “Seven Fires: Grilling the Argentine Way”<\/a>. <\/em><\/p>\n

You may think this recipe is a total waste of potatoes but look at the end results! And you can always refrigerate the scraps of potatoes in a bowl of water and either cook and mash, throw in the oven to roast or put in a pot of stew. I have a mandoline so I opted for slicing these potatoes with it rather than by hand. If you don’t have a mandolin then just use your knife skills to slice the potatoes into about 1\/8″ or less slices. You don’t put these potatoes in water as you slice them because the starch in the potatoes will help keep them stuck together and they won’t be sliding all over the place.<\/p>\n

If you do an Internet search you will find several ways people have baked off this recipe. One used an iron griddle pan, another put out on Silpat on cookie sheet and another person stood the potatoes up in a dish in a circular presentation.  I opted to do mine the first time on a iron griddle pan. Then I did them the second time only using white potatoes and<\/p>\n

I stood them up then tilted them over like they had fallen like dominoes. I like this way the best. \"\"<\/a><\/p>\n

Potatoes and herbs. You can do this with both sweet potatoes and white potatoes or just choose your favorite.<\/p>\n

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Cut sides and ends off to make a rectangle of potato.<\/p>\n

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Clarified butter and potatoes ready to be sliced.<\/p>\n

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Slice potatoes 1\/8″ thick.<\/p>\n

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I stacked the potatoes alternately white\/sweet, dotted with some clarified butter (also did a little duck fat on a few), sprinkled with chopped rosemary and added a few fresh bay leaves here and there. (See note below on mixing potatoes.)<\/p>\n

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Pop in oven and cook until brown and a little crispy.<\/p>\n

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This was my second attempt and I think I like the standing up (falling over) dominoes the best.<\/p>\n

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Potato Dominoes<\/h2>\n\t
\n\t\tInspirted by Francis Mallmann's recipe (as seen at www.food52.com)\n\t<\/div>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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