Potato crisps

Yield: 4 servings

Measure Ingredient
3 Idaho potatoes
1 cup 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 ½ 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 1½ minutes), turn and repeat.

NOTE: Best if served at room temperature or warm.

CHEF DU JOUR ROBERT WONG SHOW #DJ9450

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