Try these domino potatoes then check out our best-ever roast potatoes, dauphinoise potatoes, parmesan roast potatoes and hasselback potatoes. Plus, we have plenty more potato recipes.


  • 75g unsalted butter
  • 4 cloves garlic, crushed
  • 2 tbsp pink peppercorns, lightly crushed
  • 8 medium (about 1.5kg) Maris Piper potatoes, peeled
  • a generous pinch sea salt flakes
  • 6 sprigs thyme, leaves only
  • 50g parmesan (or veggie alternative), finely grated


  • STEP 1

    Heat the butter in a small pan with the garlic. Cook gently for 5-10 minutes or until the garlic is sizzling and smells fragrant. Tip in the peppercorns, then remove from the heat.

  • STEP 2

    Trim each potato round the edges to create a neat potato block (try not to waste too much potato). Then use a mandoline or sharp knife to cut the block into 1-2mm-thick rectangles. Try to keep the potatoes in order and in little stacks if possible. Repeat with the remaining potatoes.

  • STEP 3

    Heat the oven to 200C/fan 180C/gas 6. Line a baking sheet with baking paper, then put the potato squares at the top of the baking sheet. Lay lines of stacked potatoes, fanning them out so they overlap each other in long lines down the baking sheet. Repeat so that you have several long lines of overlapping slices, like fallen dominoes.

  • STEP 4

    Season really well with sea salt flakes and spoon over the garlicky, peppercorn butter. Sprinkle all over with thyme then put into the oven for 20 minutes or until the potatoes are beginning to crisp all over. Spoon over any butter that’s pooled at the side of the tray, then sprinkle with the parmesan. Cook for another 20 minutes or until really crisp and the potatoes are cooked through.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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