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Cut off the sides and ends of the potatoes to make them into rectangles. Use a paring knife to carefully carve them into an olive shape.
Melt the clarified butter in a pan over low heat with a little salt. Add the potatoes and stir occasionally until they’re soft and golden brown, about 15 to 20 minutes.
When they’re done, garnish with chopped parsley and serve them forth with Sirloin with Béarnaise Sauce for a first class dinner aboard the Titanic.