Dress up roasted potatoes by serving them as Domino Potatoes, where thin slices are fanned out, allowing each edge to get browned and crispy while the centers stay tender.
6 Idaho® Russet Potatoes washed
6 tablespoons duck fat, at room temperature*
½ tsp Litehouse® freeze-dried garlic
1 teaspoon Litehouse® freeze-dried chives
½ teaspoon Litehouse® freeze-dried parsley
Salt and pepper, to taste
Preheat the oven to 400°F.
Wash and dry the potatoes. Slice the ends off and trim the potatoes to create a rectangle shape. Make sure all of the potatoes are evenly sized, trimming as needed.
Using a mandolin slicer, with the guard set to ⅛” thick, slice each potato.
Toss the potatoes in a bowl with duck fat, garlic, chives, and parsley. Add a pinch of salt and using your hands, make sure both sides of each potato has been coated.
In an 8” round or square pan assembled the potatoes, stacking as you would a row of fallen dominos on their side. Allow the top of each to peek 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 and pepper.
Bake 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.
To serve, dish out portions with a serving spoon and sprinkle with additional parsley and chives on top for a pop of fresh color.