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Peel then grate the potatoes using a box grater, trying to get nice long strands if you can.
Grab handfuls of potato and squeeze out excess liquid, then place in bowl. This helps make the potato crispier.
Add butter, salt and pepper then toss.
Melt half the clarified butter in a non-stick pan over medium low heat.
Place the potato in pan, but do not pack down. Use rubber spatula to tidy the edges, then lightly pat down to even surface.
Cook first side for 12 minutes until underside is very golden and crispy.
Flip using a round wooden board with a handle.
Cook second side for 12 minutes until golden crispy.
Slide onto cutting board, cut into 4 or 6 wedges and serve immediately.