Dress up roasted potatoes by serving them as Domino Potatoes, where thin slices are fanned out, allowing each edge to get browned and crispy while the centers stay tender.
*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.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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