Domino Idaho® Potatoes

Ingredients:

• 6 Idaho® Russet Potatoes washed
• 6 tablespoons duck fat, at room temperature*
• ½ tsp Litehouse® freeze-dried garlic
• 1 teaspoon Litehouse® freeze-dried chives
• ½ teaspoon Litehouse® freeze-dried parsley
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 400°F.
2. Wash and dry the potatoes. Slice the ends off and trim the potatoes to create a rectangle shape. Make sure all of the potatoes are evenly sized, trimming as needed.
3. Using a mandolin slicer, with the guard set to ⅛” thick, slice each potato.
4. Toss the potatoes in a bowl with duck fat, garlic, chives, and parsley.
   Add a pinch of salt and using your hands, make sure both sides of each potato has been coated.
5. In an 8” round or square pan assembled the potatoes, stacking as you would a row of fallen dominos on their side. Allow the top of each to peek through before the next is placed in line. Each potato should have ⅛” exposed. Repeat creating rows, or a spiral if using a round pan, until all the potatoes are nestled into place.
6. Spoon any remaining duck fat over the potatoes. Sprinkle with salt and pepper.
7. Bake 40 to 45 minutes until the edges of the potatoes are golden and crispy and the centers are fork-tender. Remove from oven and cool 5 minutes.
8. To serve, dish out portions with a serving spoon and sprinkle with additional parsley and chives on top for a pop of fresh color.

Notes:

*If you don’t have duck fat on hand, any cooking fat will do. High-quality butter or beef tallow also works well to coat the potatoes while adding a smooth depth.

When picking potatoes for this dish, make sure they are all about the same size. You want the slices to come out in even portions. Starting with evenly sized potatoes mitigates any additional trim work.

If you want crispier edges, allow more of each potato to peak through, extending the fan from a ⅛” exposure to ¼”. The more of each potato slice that isn’t hidden under the next, the more that will crisp up.

These domino potatoes are best served with a light cream sauce to spoon over top or with the addition of sprinkled asiago cheese melted in the last few moments of cooking to add one more layer of flavor after the potatoes have cooked and crisped through.