Growing up in a household with picky parents meant no garlic, no salt, and a lot of unfortunately bland food. Does this sound familiar to you? If so, it's not too late to open up the palates of your friends and family who typically eat frozen meals and swear they would never touch an anchovy. Each of these recipes takes a familiar ingredient and adds a new seasoning or technique so you can ease them into trying new things. If all else fails, many of these are pasta recipes, and if they don't like pasta, there's no saving them now. WE THINK YOU'LL LIKE An Instagrammable way to introduce everyone to the magic of flaky sea salt. The bay leaves don't impart too intense of a flavor, but you can remove them before serving too.
Roasted Domino Potatoes 8 SERVINGS Roasted Domino Potatoes
Ingredients
8 SERVINGS
6 tablespoons unsalted butter, melted, divided
3 1/2 pounds Idaho potatoes (4-6 large)
24 (about) fresh or dried bay leaves
Kosher salt and fleur de sel
Preparation
Preheat oven to 425°. Brush a 13x9x2" baking dish or cast-iron griddle with 2 Tbsp. butter. Peel potatoes and trim ends (do not rinse). Trim all 4 sides of potatoes to form a rectangle. Using a mandoline, cut potatoes crosswise into 1/8" slices, keeping slices in stacks as best you can.
Re-form slices from each potato into a stack. Place in prepared dish, fanning apart slightly like a deck of cards. Insert bay leaves between potato slices at even intervals. Season with salt and drizzle with remaining 4 Tbsp. butter.
Bake potatoes, rotating the dish halfway through cooking, until the edges are crisp and golden and the centers are tender, about 1 hour. Sprinkle with fleur de sel.
Recipe by The Bon Appétit Test Kitchen
Photograph by William Abranowicz
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POTATOSIDE
Nutritional Content
Nutritional Content
One serving contains: Calories (kcal) 210.6 %Calories from Fat 30.2 Fat (g) 7.1 Saturated Fat (g) 4.4 Cholesterol (mg) 18.8 Carbohydrates (g) 34.3 Dietary Fiber (g) 3.1 Total Sugars (g) 1.5 Net Carbs (g) 31.1 Protein (g) 3.2 Sodium (mg) 6.8
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