Roasted Domino Potatoes............
Ingredients:
6 tablespoons unsalted butter, melted, divided
3 1/2 pounds Idaho potatoes (4–6 large)
24 (about) fresh or dried bay leaves
Kosher salt and fleur de sel
Method:
Preheat oven to 425°F.
Brush a 13x9x2" baking dish or cast-iron griddle with 2 tablespoons butter. Peel potatoes and trim ends (do not rinse). Trim all 4 sides of potatoes to form a rectangle. Using a mandoline, cut potatoes crosswise into 1/8" slices, keeping slices in stacks as best you can.
Re-form slices from each potato into a stack.
Place in prepared dish, fanning apart slightly like a deck of cards.
Insert bay leaves between potato slices at even intervals. Season with salt and drizzle with remaining 4 tablespoons butter.
Bake potatoes, rotating the dish halfway through cooking, until the edges are crisp and golden and the centers are tender, about 1 hour.
Sprinkle with fleur de sel.
Bon Appétit, October 2011
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