Baked Potatoes

Peel the potatoes, cut into 5 mm thick slices and blanch (scald) in salted water for about 3 minutes. Place on a plate with kitchen paper, drain well and season with salt and a little pepper. Dredge in flour, egg and coarse breadcrumbs. Heat clarified butter in a large frying pan and fry the potato slices, turning until golden brown. Lift out and drain on paper towels.

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