Potatoes In Butter
|Clarified butter||4 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Freshly ground black pepper||1|
1 Peel the potatoes and slice them paper thin.
2 Rinse them off to remove the excess starch under cold running water. Dry thoroughly.
3 Combine clarified butter with the oil.
4 Between two 6-inch frying pans, divide half of the mixture equally.
5 Arrange the potato slices in both the pans in tight, overlapping circles. Season each layer with salt and pepper.
6 Each cake should be about 3/4 inch thick.
7 Pour the remaining butter and oil over the top.
8 Cook potato "cakes" over low heat for 15 minutes, or until crisp and golden brown underneath.
9 Then turn out on to a plate.
10 Transfer back into the pans and cook for another 10 to 15 minutes until cakes are golden brown and soft.
11 Serve hot, cut in wedges.