Serve these simple but impressive domino potatoes at your Easter dinner! Thinly sliced potatoes are brushed with butter, sprinkled with sea salt and oregano, then baked to crispy perfection!
Is it really that time of year already? Are we discussing Easter?! Somehow, yes. It is almost Easter!
These days, holidays are a lot more fun. In previous (child-less) years, Easter was pretty low-key. But having a two-year old, Easter takes on a whole new meaning.
Looks like we’ll be doing the whole she-bang: Easter egg hunt (one at home, one on a farm), brunch, and because we have family visiting, most likely dinner! It’s secretly kind of nice to have an excuse to really get into it!
We won’t be cooking up a turkey or anything, but I know a lot of families do, and what goes better with turkey, or ham, or really anything, than potatoes?
Ingredients
- ▢1 ½- 2 lbs of BC Fresh Yellow Fleshed Nugget 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.
Tips:
If your potatoes are longer, you may wish to slice them in half to make two square-shaped sets of ‘dominos’. The square shape bakes better.
