Title: Potato crisps
 Categories: 
      Yield: 4 Servings
 
      3    Idaho potatoes
      1 c  Clarified butter
           Salt and pepper to taste
 
  Cut potatoes into a fine julienne on a mandolin. Place in cold water
  to prevent discoloration.
  
  Heat a non-stick skillet over medium heat.
  
  Heat 1/2 teaspoon clarified butter, per potato crisp.
  
  Pat dry silver dollar size amount of potato. Place potato cake in the
  skillet and season with salt and pepper. To flatten, weight with a
  meat mallet while cooking.
  
  When golden brown (approximately 1 to 1 1/2 minutes), turn and repeat.
  
  NOTE: Best if served at room temperature or warm.