Last updated 6/12/2012 1:00:10 AM. Recipe ID 23230. Report a problem with this recipe.
Title: Potato crisps
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.
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