From Lego Chaos to Culinary Perfection: Discovering Potato Dominoes

Last week, we celebrated my son Andrew’s sixth birthday. Like many boys his age, he’s completely captivated by the universe of Star Wars, a passion that currently manifests as a full-blown Lego obsession. For his special day, Andrew’s only wish was a trip to the Lego store in Downtown Disney – you know, the “free” part of Disney where prices inexplicably double, making it anything but free. His heart was set on the magnificent Star Wars Republic Attack Gun Ship, a behemoth boasting 1,034 tiny Lego pieces. While his joy was undeniable, the thought of such a complex, piece-intensive toy entering our home filled me with a familiar dread.

Our household dynamics are, shall we say, unique. I, the mother, am prone to neurotic tendencies, particularly concerning household order. My husband is the ultimate rule-follower, meticulously adhering to instruction manuals, while our younger son, Nathan, is a curious tinkerer with an innate love for smashing, crashing, and exploding things. Can you imagine the sheer volume of four-letter and fifty-eight-letter curse words that would undoubtedly pierce the air every time I inevitably stepped on a stray, sharp-edged Lego brick? Or the innocent yet destructive curiosity of little Nathan, who would inevitably want to discover what happens when he rearranges 392 critical pieces onto the other side of the gunship?

Let me tell you precisely what happens. That $129.00 Star Wars Republic Attack Gun Ship ceases to function as anything but a collection of plastic shards. The birthday boy descends into tears, Dad becomes deeply frustrated searching for elusive missing pieces, and I, in a fit of exasperation, storm into the garage, retrieve the shop-vac, and proceed to suction up every last bit of dignity Lego Luke Skywalker ever possessed. The sheer thought of this recurring nightmare often leads me to seek solace in activities that promise precision and predictable outcomes, far from the chaotic world of children’s toys.

It was in this pursuit of order and perfect execution that a revelation occurred in my kitchen. For the very first time in my culinary journey, here in the “Steamy Kitchen,” I found myself reaching for a cookbook, not to browse for inspiration or ideas, but to follow a recipe with unwavering precision. No substitutions, no creative tinkering, no eyeballing measurements. I committed to adhering to every single instruction, and the outcome was nothing short of wonderful. This experience, a stark contrast to the Lego-induced chaos, led me to discover the elegant simplicity and satisfying exactitude of Potato Dominoes.

Crafting Perfect Potato Dominoes: A Step-by-Step Guide to a Crowd-Pleasing Side

Potato Dominoes are a delightful dish known for their visually appealing stacked presentation and their irresistible combination of crispy exteriors and tender, buttery interiors. Achieving this culinary masterpiece begins with meticulous preparation, transforming humble potatoes into a truly extraordinary side dish. This recipe, inspired by the precision I craved, guarantees a perfect result every time.

The Art of Cutting Potatoes for Dominoes

The first crucial step in making Potato Dominoes is to cut your potatoes into a uniform rectangular cube shape. This isn’t just for aesthetics; uniform shapes ensure even cooking. Be prepared to have a significant amount of potato scraps after this process. But please, don’t be wasteful! Instead of discarding them, make a plan to use these delicious scraps tomorrow morning. They’re perfect for creating a hearty batch of skillet potatoes. Just look at how beautifully cubular and consistent these prepared potatoes are—the foundation for perfect dominoes!

The Essential Tool: A Mandoline Slicer

For achieving the super-thin, uniform slices essential for Potato Dominoes, a mandoline slicer is an invaluable kitchen tool. I recently had the opportunity to test an Aroma Electric Mandoline Slicer, which Aroma graciously sent for review, and it performed perfectly for slicing these potatoes. Watching the precise, back-and-forth motion of the mandoline was particularly captivating for my younger son, Nathan, who is pictured here. He’s quite a mischievous one, always on the lookout for new things to experiment with. That intense look on his face? You just know he’s contemplating what other objects he could possibly feed into that machine to slice! It’s moments like these that make kitchen gadgets both a blessing and a challenge in a house full of curious children.

Review: Aroma Electric Mandoline Slicer

• Pros: This electric mandoline is notably smaller and lighter than most food processors, making it a great space-saver for compact kitchens. It’s incredibly easy to use and a breeze to clean, which is a huge plus after preparing a meal. A significant advantage over traditional, hand-operated mandolines is its built-in safety features, which effectively shield your fingers and knuckles from sharp blades – a truly important consideration if you’re like me, a bit of a kitchen klutz! Its small and nimble design also adds to its user-friendliness.
• Cons: On the downside, it can be quite loud during operation, which might be a minor annoyance in a quiet kitchen. While initially appearing pricey, it was later brought to my attention that this specific Aroma Electric Mandoline Slicer is available for only $39.00 at Target. At its higher initial price point, one might consider investing in a versatile food processor with multiple blades, assuming kitchen space isn’t an issue. However, at the more accessible Target price, it becomes a much more attractive and specialized kitchen gadget.

Assembling Your Potato Dominoes: The Stacking Technique

My kitchen lighting, alas, leaves much to be desired – some days I seriously consider grabbing a ladder and cutting a sunroof! To capture the beauty of these perfectly sliced potato cards, I had to bring them closer to the natural light. Once sliced, you’ll notice the potatoes are quite starchy, which can make them stick together. To combat this and ensure even cooking, you’ll want to gently separate the slices a bit before stacking them loosely, much like a deck of cards that has been haphazardly fanned out. This allows air and butter to circulate, ensuring every slice cooks to perfection.

The goal is to create a stack that allows for even heat distribution. To help keep your ‘dominoes’ upright and beautifully aligned during assembly, use the reserved potato ends as natural props. Place them, cut side down, at either end of your stack. This simple trick prevents your carefully arranged slices from toppling over, especially when working with multiple stacks. Patience is key during this stage, as a well-assembled stack is crucial for the final presentation and texture.

Don’t be alarmed if the potatoes start to show some discoloration as you meticulously stack them. This is a natural reaction to air exposure due to their starch content, especially if the stacking process takes a little longer. Rest assured, this discoloration will completely vanish once the potatoes are baked, leaving you with golden, perfectly cooked slices. When stacking, remember not to pack too many slices together. Give them some breathing room – a nice, loose stack ensures that heat can penetrate evenly, leading to consistently tender and crispy potato dominoes.

The Grand Finale: A Feast for the Eyes and Palate

Are you ready for the ultimate sexy food shot? Prepare your senses for this visual treat – these Potato Dominoes are not just delicious but also incredibly elegant, making them a stunning addition to any meal. Their golden-brown edges and soft interiors promise a delightful texture with every bite.

Seven Fires’ Potato Dominoes Recipe

This exquisite recipe is adapted from Francis Mallmann’s “Seven Fires Grilling the Argentine Way.” While I usually encourage culinary creativity, for this dish, precise execution yields the best results. However, if you’re inclined to add a personal touch, a delicate sprinkle of cinnamon or nutmeg could introduce a unique twist. For those short on time, using regular butter instead of going through the process of clarifying it is perfectly acceptable and will still result in a delicious dish.

★★★★☆
4.50 from 2 votes

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Prep Time
30 mins

Cook Time
40 mins

Servings
4

Ingredients

• 4 Idaho (baking) potatoes
• 4 tablespoons chilled clarified butter (see instructions below)
• Coarse salt (like sea salt or kosher salt), to taste

For Clarified Butter:

• 1/2 pound unsalted butter

Instructions

1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with a Silpat mat, or use a nonstick baking sheet or a medium-sized baking dish.
2. Take one potato. Cut off both ends and set them aside. Trim the four sides of the potato to create an even, rectangular brick shape. Using a mandoline, slice the potato about 1/8 inch thick, striving to keep the slices in their original order, much like a stack of shingles or dominoes. Hold the stack of potato slices in one palm and use your other hand to gently reshape them back into a brick, similar to how you would square up a deck of cards. Carefully lay the stack on its side on the prepared baking sheet. Place the reserved potato ends, cut-side down, at each end of the stack to help maintain alignment. Then, with the palm of your hand, angle the slices slightly to create the appearance of a line of dominoes that has tilted over. Adjust the end pieces to secure the stack and shape, realigning slices as needed.
3. Dot the top and sides of the potato stack generously with small pieces of the chilled clarified butter. Sprinkle with coarse salt to taste. Repeat this process with the remaining potatoes, ensuring each stack is placed at least 2 inches apart on the baking sheet to allow for even cooking.
4. Bake for 40 minutes, or until the potato edges are beautifully browned and crisp, and the centers are tender when tested with a skewer. Serve immediately to enjoy them at their best.

To Make the Clarified Butter:

1. Slowly melt the unsalted butter in a heavy small saucepan over medium-low heat. It is crucial not to stir the butter during this process, allowing the milk solids to separate.
2. Once melted, remove the saucepan from the heat. Carefully spoon off all the foam that has risen to the top.
3. Gently pour the clear liquid butter through a fine-mesh strainer that has been lined with cheesecloth. This will leave behind the milk solids at the bottom of the pan. Once cool, the clarified butter can be stored in the refrigerator for several weeks.

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