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Ingredients
- 10 large Idaho potatoes
- 1 pound unsalted butter, clarified, or a combination of butter and lard
- Salt and freshly milled black pepper
- 1/2 cup maple syrup
- 1/4 cup chopped fresh parsley
Method
- Boil the potatoes in their skins in lightly salted water.
- Cook for about 15 minutes, or until a paring knife easily pierces the outer part and the knife meets resistance about 1/2 inch into the potato.
- Drain, cool, and refrigerate.
- Peel the potatoes and shred on a grater.
- Pour half of the butter into a large 15-inch skillet.
- Heat the butter over moderately high heat and add the shredded potatoes.
- Sprinkle liberally with salt and pepper.
- Push the stray shreds in from the rim of the pan and pat the top into a large pancake.
- Reduce the heat and cook, shaking and rotating the pan to loosen the potatoes.
- Drizzle a few tablespoons of butter around the inner rim of the pan.
- Continue to cook for 15 minutes.
- Invert the skillet and slide the potatoes out of the pan onto a large plate.
- Slide the pancake into the skillet, cooked side up, and drizzle the remaining butter around the inner rim.
- Drizzle the syrup in the same manner.
- Continue to cook until golden.
- Use a rubber spatula and lift from the edge when checking for doneness.
- Sprinkle with the parsley and serve.
