Smoked Salmon and Crisp Potato-Wich, American Caviar
Dry the potato slices a bit by pressing between a kitchen towel.
Heat an 8-inch saute pan with 1/4 cup of the clarified butter until just before smoking. Start adding the potatoes in a circular, overlapping patter, making 2 layers. When the bottom layer has browned nicely, carefully flip and cook the topside, adding more clarified butter, as needed. Remove when lightly golden to a tray lined with a few layers of paper towel and season. Repeat.
Recipe courtesy of Charlie Palmer