Title: Giant straw potato galette
 Categories: E.
      Yield: 4 Servings
 
      6 md Potatoes, preferably
           "baking", peeled and soaking
           In water
      6 tb Or more clarified butter
           Salt and pepper
 
  Using a mandoline, cut the potatoes into matchstick sized pieces. Dry
  the potatoes with a cloth towel. As soon as the potatoes are cut and
  dry, film the frying pan with a 1/16 layer of clarified butter, and
  heat to very hot but not browning. Turn in the potatoes, making a
  layer about 3/8-inch thick. Sprinkle with salt and pepper, and 2 or 3
  spoonfuls more butter, then press them down firmly all over with the
  spatula so they will flatten as they cook. Frequently press them down
  white they slowly brown on the bottom, and shake pan gently by its
  handle to be sure potatoes are not sticking to the pan. When browned,
  in 2 to 3 minutes, cover the pan and lower heat to moderate. Cook for
  6 to 8 minutes, or until the potatoes are tender on top, but watch
  they do not burn on the bottom. Press them down again, and the
  galette is ready to brown on its other side. To turn it: either slide
  it out onto an oiled baking sheet, turn the frying pan upside down
  over it, and reverse the two so the galette drops into the pan,
  browned side up; or flip the galette in its pan, which, of course, is
  much more fun and faster.
  
  Yield: 6 servings