Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 \N | Idaho potatoes |
| 1 cup | Clarified butter |
| \N \N | 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