Potato Dominoes
from Seven Fires Grilling the Argentine Way by Francis Mallmann

4 Idaho (baking) potatoes
4 tablespoons chilled clarified butter
coarse salt (like sea salt or kosher salt)

Preheat your oven to 400F. Butter a rimmed baking dish; it should be big enough to hold 4 potatoes that have been squared off in one layer - see picture to the right.

Cut off the two ends of one potato. Trim the 4 sides of the potato to form an even brick. Save the ends and sides for another use. Slice potato about 1/8 inch thick on a mandoline, keeping the slices in order if you can (just like a line of shingled dominoes).

Hold the stack of potato slices in the palm of one hand and use the other to shape them back into a brick, as you would a deck of cards. Lay the stack on its side in the baking dish.

Then, with the palm of your hand, angle slices slightly to resemble a line of dominoes that has tilted over. Dot the top and sides with pieces of the butter. Sprinkle with salt to taste.

Repeat with the remaining potatoes, keeping the stacks at least 1 inch apart in the middle so they cook evenly.

Bake for 40 minutes, or until the potatoes are browned on the edges and tender in the middle when tested with a skewer. Serve immediately.