Jewel tones are always in
The first time I paged through Francis Mallman's Seven Fires the first thought that came to my head was WOW...he really did include a a recipe for una vaca entera. Second thought, I need to make all of these recipes ASAP. Although I will admit I'll need some time to build up to that vaca entera.
The book is filled with so many gems of wisdom and a truly innovative spirit which thrives among each recipe. As you might have guessed by now I am a big fan of simple recipes which make the ingredients shine. In my opinion the simplicity of a meal can be transformative as it allows you to truly connect with the tastes and smells of each ingredient used to put a dish together.
For this recipe there are exactly three ingredients - potatoes, clarified butter and salt. That is it. And let me tell you it is so so so good.
The original recipe calls for Idaho potatoes but I found these amazing deep purple potatoes while food shopping this week and could not resist. Just look at that color! Purple potatoes are similar in taste to a regular white or yellow potato and according to this site are healthier!
I will admit that it took me some time to slice the potatoes since I don't currently own a mandolin but the results were so worth it. The potatoes came out perfectly crispy on top and pleasantly soft in the middle with plenty of melted butter soaked in. Once they were fresh out of the oven I sprinkled them with a bit of Maldon salt for that extra bit of salty goodness and was not disappointed.
- 4 Purple potatoes
- 4 Tablespoons of clarified butter
- Salt to taste
- Heat a home oven (with the rack positioned in the center of the oven) to 400°F. Line a rimmed baking sheet with a Silpat or use a nonstick baking sheet.
- Cut off the two ends of one potato and reserve them. Trim the 4 sides of the potato to form an even brick. Slice the 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 on the baking sheet, and put the reserved potato ends, cut side down, at either end to keep the stack aligned.
- Then, with the palm of your hand, angle the slices slightly to resemble a line of dominoes that has tilted over. Adjust the end pieces to keep the stack in shape, and align the slices if necessary. Dot the top and sides with 1 tablespoon of the clarified butter.
- Sprinkle with salt to taste. Repeat with the remaining potatoes, keeping the stacks at least 2 inches apart.
- 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.
*Recipe is very slightly adapted from Francis Mallman's Potatoes Domino in Seven Fires