Domino Potatoes

What's so magical about these potatoes is they really are somewhere between potato chips and roasted potatoes. The potatoes on the outer edges of the baking dish get so crunchy, you can and should pull them from the pan with your fingers and eat them like chips. The inner layers also gain crispiness in the oven, but roast up to be nice and fluffy. There are also so many ways to riff on this recipe. You can make it with any type of potato, be it russets, Yukon gold, or red. I've also even used sweet potatoes a handful of times. Either melted butter or olive oil can be used, and I never measure the amount - just enough to generously coat the potatoes when drizzled on top. Sometimes I slide sliced garlic in between the layers. Other times, I'll tuck thyme, rosemary sprigs or bay leaves in between, or just sprinkle the whole thing with smoked paprika or sometimes, grated Parmesan. It's impossible to go wrong.

6 Tbsp. unsalted butter, melted, divided
3½ lbs Idaho potatoes (4-6 large)
24 fresh or dried bay leaves
kosher salt
fleur de sel

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7). Brush a 13x9x2" baking dish or cast-iron griddle with 2 Tbsp. 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 Tbsp. 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 and serve.

Makes 8 servings.

Make Ahead: Roast them before the party starts and serve at room temperature, or rewarm just before serving.