Yield: 4 servings
|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