Francis Mallmann's Potato Dominoes

Instructions

• Step 1

  For the clarified butter:

• Step 2

  Slowly melt butter in a small heavy saucepan over medium-low heat; do not stir.

• Step 3

  Remove from the heat, and carefully spoon off any foam from the top.

• Step 4

  Pour the clear liquid butter through a fine-mesh strainer, leaving behind the solids in the pan.

• Step 5

  Once cool, the clarified butter can be refrigerated for weeks.

• Step 6

  For the potato dominoes:

• Step 7

  Heat a home oven (with the rack positioned in the center of the oven) to 400°F. Line a rimmed baking sheet with a Silpat or use a nonstick baking sheet.

• Step 8

  Cut off the two ends of one potato and reserve them. Trim the 4 sides of the potato to form an even brick. Slice the potato about 1/8 inch thick on a mandoline, keeping the slices in order if you can (just like a line of shingled dominoes).

• Step 9

  Hold the stack of potato slices in the palm of one hand and use the other to shape them back into a brick -- as you would a deck of cards. Lay the stack on its side on the baking sheet, and put the reserved potato ends, cut side down, at either end to keep the stack aligned.

• Step 10

  Then, with the palm of your hand, angle the slices slightly to resemble a line of dominoes that has tilted over. Adjust the end pieces to keep the stack in shape, and align the slices if necessary. Dot the top and sides with 1 tablespoon of the clarified butter.

• Step 11

  Sprinkle with salt to taste. Repeat with the remaining potatoes, keeping the stacks at least 2 inches apart.

• Step 12

  Bake for 40 minutes, or until the potatoes are browned on the edges and tender in the middle when tested with a skewer. Serve immediately.