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Above shot of dominoes potatoes cooked in a round pan ready to be served
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5 from 2 votes

Roasted Duck Fat Domino Potatoes

Step up the presentation game with these fun but rather un-fussy dominoes potatoes - coated in duck fat and raosted to crisp golden perfection.
Prep Time15 minutes
Cook Time40 minutes
Resting Time5 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 213kcal

Equipment

  • Mandolin Slicer

Ingredients

  • 6 Idaho Russet Potatoes washed
  • 6 tbsp duck fat at room temperature
  • ½ tsp Litehouse Freeze Dried Garlic
  • 1 tsp Litehouse Freeze Dried Chives
  • ½ tsp Litehouse Freeze Dried Parsley
  • Salt and Pepper to taste

Instructions

Prep the Potatoes:

  • Wash and dry the potatoes.
  • Slice the ends off of each potato and trim the skins off, about ⅛ inch on all sides, creating a rectangle shape.
  • At this point, make sure all of the potatoes are evenly sized, trimming as needed.

Slice the Potatoes:

  • Using a mandolin slicer with the guard, set to ⅛” thick, slice each potato.

Assemble:

  • Toss the potatoes into a bowl with duck fat, garlic, chive, and parsley.
  • Add a pinch of salt.
  • Using your hands, make sure both sides of each potato has been coated.

Bake:

  • Preheat the oven to 400 degrees F.
  • In an 8” round or square pan, assembled the potatoes, stacking as you would a row of fallen dominoes on their side. Allow the top of each to peak 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.
  • Spoon any remaining duck fat over the potatoes.
  • Sprinkle with salt.
  • Bake for 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.

Serve:

  • To serve, dish out portions with a serving spoon and sprinkle, if desired, additional parsley and chives on top for a pop of fresh color.

Notes

  • Where it won't significantly change the finished dish, this one is best roasted in a shallow pan. That way you aren't stacking the potatoes to tall while arranging them and making dishing them out easier. I used a shallow heavy-duty pie dish, but a small baking pan or tart tray would work great too. 

Nutrition

Serving: 1g | Calories: 213kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 8mg | Potassium: 684mg | Fiber: 2g | Sugar: 1g | Vitamin A: 421IU | Vitamin C: 13mg | Calcium: 26mg | Iron: 1mg