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Preheat the oven to 160°C
Line a small oven proof fry pan or oven proof skillet with baking paper
Using a mandolin, slice the potatoes 3mm thick on the short end
Place the slices into a medium mixing bowl and drizzle with clarified butter so the potatoes are well coated
Season with salt
Arrange the slices on the baking paper in overlapping circles
Pour a little more clarified butter over the top
Cover with baking paper
Bake for about 40 minutes until golden brown and crispy and the potatoes are cooked through
Remove the galette from the baking tray and season with salt to serve