Crispy French Hash Browns (Pommes Paillasson)

Using a mandoline, shred the peeled russet potato into thin, shoestring-like strips.

Place the shredded potatoes on a cutting board and season generously with salt. Toss to combine.

Heat a non-stick or carbon steel pan over high heat.

Add the clarified butter to the hot pan, then add the shredded potatoes, spreading them into an even layer.

Using a spatula, press the potatoes down firmly to form a compact cake and tuck in any loose edges.

Cook on high heat until the bottom is golden brown and crispy.

Reduce the heat to low and continue to cook for about 9 minutes to ensure the potatoes are cooked through.

Carefully flip the potato cake over.

Repeat the cooking process on the second side: increase heat to high to get a golden-brown crust, then reduce to low to finish cooking through.

Once both sides are crispy and golden, slide the potato cake onto a plate or cutting board. Cut and serve immediately.