Instructions
- Peel the Potatoes and slice them very thinly, about 1/8 inch thick. A mandoline is helpful for this.
- Rinse the sliced Potatoes in cold water until the water runs clear. Drain well and pat dry with paper towels.
- Melt 4 tbsp of Butter in a large skillet over medium-high heat.
- Add the Potatoes to the skillet in a single layer (work in batches if necessary to avoid overcrowding).
- Cook for 8-10 minutes, flipping occasionally, until golden brown and crispy.
- Remove the Potatoes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Add the remaining 2 tbsp of Butter to the skillet and melt.
- Season the Potatoes with Salt and Black Pepper.
- Toss the Potatoes with the melted Butter and Parsley. Serve immediately.
