Recipe - Potato Crisps

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 nonstick skillet over medium heat.

Heat One half 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 One half minutes), turn and repeat.

NOTE: Best if served at room temperature or warm.

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Recipe by: CHEF DU JOURSHOW #DJ9450 ROBERT WONG

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