I am a fairly staunch non-potato person. I usually don't find them worthy of the a) effort, b) carbs or c) fat and calories once I've added butter, salt and countless other accoutrements to give them some sort of flavor.
However, my sister-in-law recently served the most delicious potatoes that all of us loved. That includes myself, the non-potato person, my husband (the potato lover who unfortunately for him married a non-potato person), my son the fussy eater and my daughter the omnivore.
An added bonus is that these potatoes are ridiculously easy to make -- an essential characteristic of any recipe I favor. This is an excellent addition to a roast chicken dinner (see Comfort and Classic -- Roast Chicken is Always a Hit) and only needs a green salad or perhaps some fruit for dessert instead to comprise a healthy, satisfying meal.
These are called Roasted Domino Potatoes, because of the way they are stacked in the roasting pan. The recipe, from the October 2011 issue of Bon Appetit magazine, was inspired by one by Francis Mallmann, author of Seven Fires.
You can make these 1-2 hours ahead of time and either rewarm them just before serving or serve them at room temperature. It makes a great dinner party side dish, or a beautiful buffet offering. I halved the recipe the other night for my family dinner and it was a huge hit.
Roasted Domino Potatoes
6 tbsp unsalted butter, melted, divided into 2 tbsp and 4 tbsp
4-6 large white potatoes
24 (approximately) fresh or dried bay leaves (or to taste depending on how strong a bay flavor you like)
kosher salt and fleur de sel
1. Preheat oven to 425 degrees
2. Brush a 13x9x2" baking dish with 2 tbsp of the melted butter
3. Peel potatoes (do not rinse) and, using a mandoline, cut potatoes crosswise into 1/8" slices, keeping slices in stacks as best you can
4. Re-form slices from each potato into a stack. Place each stack in prepared dish, fanning apart slightly like a deck of cards. Insert by leaves in between potato slices at even intervals.
5. Season with salt and drizzle with remaining 4 tbsp of melted butter
6. Bake potatoes, rotating the dish halfway through the cooking, until the edges are crisp and golden and centers are tender, about 1 hour. Sprinkle with fleur de sel.