These crispy, buttery Domino Potatoes are sure to impress! Thinly sliced potatoes are brushed with butter, sprinkled with sea salt and oregano, then baked to crispy perfection!
Potatoes are a bit of a miracle, aren't they? Mash them, smash them, roast them, grill them! Is there a bad way to cook potatoes because I sure haven't found one yet. These crispy potatoes are called Domino potatoes, well because that is precisely what they look like! While they may look intimidating, they are exceptionally simple to prepare!
reasons you'll love this recipe
- Super impressive looking, but actually very easy!
- Minimal ingredients!
- Very versatile, as written this uses very classic flavors but you can customize this with other herbs and spices, as well as different add ins such as cheese, bacon, etc.
Ingredient Notes
- Potatoes: you can use any potato, but I think small golden potatoes work especially well in this recipe. They are easy to slice in a uniform fashion, they cook quickly and become perfectly crisp!
- Butter: unsalted or salted if you prefer.
- Spices: sea salt, pepper, oregano.
How to cut Domino Potatoes
- Slice the edges of your potatoes into a 'block.' You want to have a nice rectangle. Then slice your potatoes thinly on a mandoline. I HIGHLY recommend using the finger guard for these guys because you want to slice up as many of these gorgeous potatoes as you can (and not your fingers!!)
- Place the thinly sliced potato stacks in a baking dish or 9-inch cas iron skillet. Spread or fan them out (as pictured) like dominos. Brush with melted butter and sprinkle with sea salt and some fresh oregano.
- Bake the potatoes until perfectly crisp. Remember, the thickness of the potatoes will determine your cooking time. So keep an eye on the dish and do not let them overbake.
Tip: The best part about these domino potatoes is that you don't have to brush the butter between each layer.
Serve
- What is better than a perfectly baked, juicy chicken breast paired with these crispy potatoes?
- Herb Crusted Salmon
- Juicy Air Fryer Pork Tenderloin
- Air Fryer Honey Lime Shrimp
Storage
- Store in an airtight container once the potatoes have cooled completely.
- Oven: To reheat, place in an oven-safe dish and reheat at 350 degrees for 10 minutes or until warmed.
- Air Fryer: place in an oven safe dish and air fry at 325 degrees for 5 minutes, or until warmed.
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Recipe FAQ
Can I make these ahead of time?No, once potatoes have been sliced they will turn dark rather quickly. These potatoes are best served fresh.
What kind of potato should I use?I use small gold potatoes, but any variety, including sweet potatoes will work.
How thin should my potatoes be?Shoot for ⅛ inch thin. This can be achieved with a good sharp chefs knife, but it is much easier with a mandoline.
Other Potato Dishes
- Crispy Grilled Potatoes
- Cheesy Hasselback Potatoes
- Perfect Sweet Potatoes
- Roasted Poblano Soup with Potatoes and Cheddar
Sea Salt & Oregano Domino Potatoes
Domino-shaped potatoes are brushed with butter, sprinkled with sea salt and fresh oregano, then baked to perfection. Course Side DishCuisine American Prep Time 25 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 25 minutes minutes Servings 4 Calories 232kcal Author Denise BustardIngredients
- 1 ½- 2 lbs small golden potatoes
- ¼ cup unsalted butter melted
- sea salt to sprinkle roughly ½ teaspoon
- freshly ground pepper
- 1 tablespoon fresh oregano finely chopped
Instructions
- Pre-heat oven to 425°F.
- Brush a 9-inch cast iron skillet with 1 tablespoon of the butter and set aside.
- Slice the very edges off of the potatoes, to make a cube. Then place on a mandoline and slice into 2mm (⅛ inch) thick slices.
- Arrange in the skillet, spreading the potatoes out slightly. Repeat until the skillet is full. Don't be afraid to pack the potatoes in tightly, as they will shrink during baking.
- Brush the potatoes with remaining butter (you may not need the entire 3 tablespoons), then sprinkle generously with sea salt and pepper, and the oregano.
- Bake for 30 minutes, then rotate the skillet. Bake for another 15-30 minutes, until edges are golden and crispy.
