“What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow.”
The Humble Potato Gets Dressed Up for a Dinner Party!
I’m doing something I rarely do here on Be Still & Eat… I’m giving you two recipes. Why, you might be asking? Because although these Domino Potatoes might be both beautiful AND stupidly simple, they also create a lot of waste. I hate waste so with the potato “scraps” I’m making a Shepherd’s Pie. It’s something that is frequently requested around here and I think it might be one of those classics that I’ve been overlooking.
A Dish that NEVER Goes Out of Style
I saw these beautiful Domino Potatoes on Bon Appetit (I think) and was immediately struck by how very pretty they were. I thought they would make a great addition to any dinner party. There’s not much to them so I haven’t altered their original recipe. As you can see it’s more about the presentation of an otherwise unremarkable dish.
It’s just butter and bay leaves. Seriously that’s it! Square off your potatoes so that they are nice neat rectangles (I used 5 ‘cuz that’s what filled up my pretty red baking dish, but 1- 2 per guest should suffice) then slice them into thin-ish slices, trying to keep them in order so that you can fan them out. Brush with 2 or 3 TBSP melted butter, toss in a few bay leaves in and S&P to taste and pop in a 425° oven until golden (about 15-20 mins). So, so simple and a perfect side dish for last weeks Pork tenderloin with Marsala & Cranberry Sage Sauce or of course a beautiful roast beef… I like Jamie Oliver’s instructions for acheiving the perfect roast.
I’m not leaving you with a wine pairing this week. You’ll find both wine and beer pairings in the link to the Pork with Marsala & Cranberry Sage Sauce.
I’m looking so forward to the next couple of weeks before Christmas as I’ve got two great recipes for you; a perfect holiday dinner dessert that will leave your guests speechless (I promise!) and a how-to on a classic that’s almost as simple as these gorgeous little Domino Potatoes!
Enjoy & Namaste!
PS. Don’t eat the bay leaves
- Olive oil for pan
- 1 medium onion, diced
- 1 large clove garlic, minced
- 2 lbs ground lamb (I often swap it for ground turkey or chicken!)
- 1 heaping TBSP tomato paste
- 3-4 TBSP worchestershire sauce
- ½ - ¾ cup beef broth (or chicken broth if using ground poultry)
- S&P to taste
- 1 cup of each peas & corn (I use frozen more often than not!)
- 2-3 large potatoes (or scraps from the Domino Potatoes)
- 3 TBSP butter, melted
- ½ cup half & half, warmed
- ¼ cup milk, (or as much as required to achieve desired consistency) warmed
- S&P to taste
- Heat olive oil in a large frying pan
- Cook onions and garlic over medium high heat until they start to become translucent
- Add ground meat, breaking up with a wooden spoon, cook until no longer pink
- Add tomato paste and worchestershire sauce, strirring to coat.
- Add broth and reduce temp to simmer.
- Meanwhile cook potato (scraps or cubed if whole) in well salted water until they easily yield when poked with a fork.
- Drain (DO NOT RINSE) and pour melted butter and warmed half & half mashing as you go. Add warmed milk as needed to achieve the desired consistency.
- Season with S&P to taste (for classic French mashed potatoes use white pepper and a mere hint of ground nutmeg - trust me this is a lovely touch!)
- Adjust seasoning of meat and transfer to a baking dish and top with veg.
- Smooth potatoes over the top and bake in a 375° oven until warmed through. You can switch to broil toward the end to get that nice golden finish if desired.