Roasted Domino Potatoes

Ingredients for Roasted Domino Potatoes

• 6 tablespoons unsalted butter, melted, divided

• 1.6kg Idaho potatoes (4-6 large)

• 24 (about) fresh or dried bay leaves

• Kosher salt and fleur de sel

Preheat oven to 218°C. Brush a 13x9x2" baking dish or cast-iron griddle with 2 tablespoons butter. Peel potatoes and trim ends (do not rinse). Trim all 4 sides of potatoes to form a rectangle. Using a mandoline, 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 60ml butter.

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

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.