Steam waxy potatoes in their skins the day before. I have an insert for a pot, but I can certainly do without it. It is only important that the potatoes have enough time to cool down.
Then you remove the peel and cut the potatoes into as thin slices as you can. The slices shouldn`t be too big - it`s better to divide the potatoes lengthways.
Now put the clarified butter in a large pan and wait until the lard smokes slightly. Put the potatoes in the pan and very important - do not stir, but reduce the heat on the stove to 2/3 and roast the slices for about 2 minutes. Then turn carefully and roast again for 2 minutes. Then turn again - this is how you proceed until the desired tan is achieved. Only now can it be salted and, if desired, also peppered. If you salt earlier, the potatoes will be mushy!
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