INGREDIENTS

INSTRUCTIONS

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.
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9450 - ROBERT WONG
Converted by MM_Buster v2.0l.

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