You know those “All About Me” booklets they have you do in Kindergarten? You draw a picture of yourself, your family, your house, and a bunch of your favourite things. (Do they still do this?) My first couple of pages looked a little like this: Stick drawing of me, with super-long hair, another stick drawing of my parents and brother and a square with a triangle roof for my house. Then we would get into the favourites. My drawing of my favourite food was brown lumps and worm-like lines. Guesses?
Potatoes and noodles forever! I love them both and if I had to declare one true food love it would be a fight to the death. How can you choose? They’re both carbs, they’re both a wee bit unfashionable, and they’re also both the best bases for building up with flavours and textures.
Speaking of textures, these potato dominoes have the. best. texture. ever. Seriously. They are like eating the ultimate sour cream and onion potato chip. They’re nothing like those wimpy, greasy, thin sour cream and onion chips you get out of a bag (who am I kidding, I love those things). These guys are thick, with an inexplicable mixture of super crunchy and creamy. Is my potato love getting a little out of hand? (Trust me, you haven’t seen anything yet)
If you love potatoes, or heck, if you love yourself, make these potato dominoes. They won’t disappoint.
Potato Domino Recipe adapted from Food52
serves 2, but make as many as you think you can eat because you will eat them ALL
- 2 russet potatoes
- 2 tablespoons butter, cut into small pieces
- coase salt and pepper
- sour cream and sliced green onions to finish
Preheat the oven to 400°F.
Peel the potatoes and then trim all four sides so the potato resembles a brick, reserving the scraps for mashed potatoes or other such things. Slice each potato into into 1/8 inch thick slices, keeping the slices together.
Fan potato slices onto a lined baking sheet. Dot each stack with 1 tablespoon of butter and a sprinkle of salt and pepper.
Bake for 40 minutes, or until potatoes are brown on the edges and tender in the middle. Enjoy immediately with sour cream and sliced green onions.
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