October 22, 2018

Rosemary Potatoes Domino

Recipe: Kristen Eppich

Prep Time: 20 minutes

Total Time: 1 hour 10 minutes

Yukon Gold potatoes work best for this recipe because they’re slightly waxy and hold their shape after cooking. For best results, don’t rinse the potatoes once sliced; the starch helps the potatoes stick together and absorb the butter.


  • 4 large Yukon Gold potatoes
  • Salt and freshly ground pepper
  • 5 sprigs rosemary
  • 1⁄3 cup unsalted butter, melted
  • 1 tsp truffle oil, if desired


Yield: Serves 8

Heat Oven

  1. Preheat oven to 425°F. Butter 9 inch x 13 inch pan and line bottom with parchment paper.

Prepare Potatoes

  1. Cut sides off potatoes to create rectangular shapes, then cut into 1⁄8 inch slices.
  2. In baking pan, place potatoes into 4 rows of overlapping slices. Sprinkle with salt and pepper.
  3. Pull apart rosemary sprigs, placing between rows of potatoes.
  4. Stir truffle oil into melted butter then drizzle mixture over top, brushing the top of each row to make sure all potatoes are covered. Season again with salt and pepper.

Bake Potatoes

  1. Lay a piece of parchment paper over potatoes to prevent them from curling and to keep them flat. Bake for 20 minutes.
  2. Remove parchment and continue baking until potatoes are cooked through and edges are crispy and golden, another 30 to 40 minutes. Remove from oven and serve.

Stacey Brandford


House & Home November 2017


Produced by Stacey Smithers