Oven baked 3-ingredient crispy potato dominos are the sort of simple side dish that gets people talking because they turn basic pantry staples into something that looks special and tastes even better. Thinly sliced potatoes are stacked, trimmed, and roasted until their edges turn deeply golden and crisp while the centers stay tender, creating a texture that is somewhere between roasted potatoes and chips. The “domino” name comes from their neat rectangular shape, a classic presentation that has roots in French-inspired cooking but is easy enough for a casual backyard cookout.
Serve these potatoes alongside grilled burgers, hot dogs, steak, roast chicken, or barbecue ribs, especially when you want a side that feels a little more polished than standard fries. They are also excellent with a simple green salad, corn on the cob, or a cool dip such as sour cream with chives, garlic aioli, or ranch. Because they hold their shape well, they make an appealing addition to party platters and holiday spreads.
Oven Baked 3-Ingredient Crispy Potato Dominos
Servings: 4 to 6
Ingredients
2 pounds Yukon Gold potatoes
4 tablespoons melted butter or olive oil
1 1/2 teaspoons flaky sea salt, plus more to finish
Directions
1. Heat the oven to 425°F. Line a rimmed baking sheet or a 9-by-13-inch baking dish with parchment paper and lightly brush it with a little of the melted butter or oil.
2. Peel the potatoes if you prefer a more refined look, or leave them unpeeled for a more rustic finish. Square off the rounded sides just enough to create a rectangular block, then slice the potatoes very thinly, about 1/8 inch thick, using a sharp knife or mandoline.
3. Stack the slices into neat rows, slightly overlapping them like dominos, directly in the prepared pan. Brush the stacks generously with the melted butter or oil, then sprinkle evenly with the salt.
4. Roast for 40 to 50 minutes, brushing once more with any remaining butter or oil halfway through, until the potatoes are tender in the center and deeply golden and crisp around the edges.
5. Let the potatoes rest for 5 minutes, then carefully transfer them to a platter or wooden board. Finish with an extra pinch of flaky sea salt and serve hot.
Variations & Tips
Use the right potato: Yukon Gold potatoes are especially good here because they hold their shape while turning creamy inside. Russets can be used if that is what you have, but they tend to be a bit more fragile once sliced thinly.
Keep the slices even: A mandoline makes the most uniform dominos and helps them cook at the same rate. If slicing by hand, take your time and aim for thin, consistent pieces so you get the same crispness throughout.
Make them extra crisp: Do not crowd the pan, and make sure the potato rows are only slightly overlapping. If they are packed too tightly, they will steam instead of roast. For even more color, broil for 1 to 2 minutes at the end while watching closely.
Try a garlic-herb version: Add a light sprinkle of garlic powder, chopped rosemary, or thyme along with the salt for a more aromatic variation. Keep the seasonings modest so the potatoes still crisp well.
Serve for entertaining: These can be sliced and arranged a few hours ahead, then brushed and roasted just before dinner. They are at their best straight from the oven, when the edges are the crispest and the centers are still soft.