Peel, slice, and soak the potatoes in water to prevent oxidation.
Layer the potato slices in a greased muffin tin, rolling them up into a spiral shape.
Brush the potato spirals with more clarified butter.
Cover the muffin tin with foil and bake at 325°F for 1.5-2 hours until a skewer inserts cleanly.
Chill the baked potato croissants for at least 8 hours.
Unmold the chilled potato croissants by melting the congealed butter.
Fry the potato croissants at 325°F for 8-10 minutes until crispy on the outside and creamy on the inside.
Season the fried potato croissants with salt.
