Domino Potatoes with Sour Cream and Chives
Makes 4 servings
4 large Idaho potatoes, peeled
4 ounces clarified butter
4 bay leaves
1/2 cup sour cream
1 tablespoon chopped chives
Preheat oven to 425°F.
Line baking pan with parchment.
Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Trim all sides of potato, until it resembles a block. Center 1 potato on fruit and vegetable skewer; attach to Spiralizer. Attach small core slicing blade to stand mixer and position at end of potato. Turn stand mixer to speed 4 and process until blade reaches end of potato, keeping potato in one piece. Repeat with remaining potatoes. Cut each sliced potato in half and stand up on baking sheet. Brush with clarified butter, season with salt and insert 1 bay leaf into the center slices of each potato.
Bake until potatoes pierce easily with a fork, and edges are golden brown, about 30 – 35 minutes. Remove from oven.
Serve immediately with sour cream and chives.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*