Supplies
- 1 large russet potato
- 2 tablespoons clarified butter
- Salt
Steps
- Peel the potato and slice into very thin circles using a mandolin.
- Heat the pan and add clarified butter. Arrange the potatoes in a circular pattern.
- Press something heavy on top and let cook for 10 to 15 minutes over medium heat, making sure not to turn it up too high and burn the potatoes.
- (The slower this goes, the less char you will have and the more even crispiness. Also, the thinner the potatoes, the crispier they will be.)
- After 10 minutes, take the weight off the top and season the potatoes.
- Continue cooking until they are translucent on top. The potatoes will shrink a bit, so rearrange them to make sure there are no gaps.
- Check for color, flip and season other side.