Peel, trim one side with a chef’s knife to create a flat side and place the potatoes in cold water. This should yield between 1.5 and 1.75 pounds of shredded potatoes
Dry and shred them one by one, lengthwise on a mandolin to yield long strings of potato
Dry the shredded potato strings on a kitchen towel with paper towels. Place 2 tablespoons of clarified butter in a bowl, then add the potatoes and toss them with salt and pepper for seasoning
Place 1 tablespoon of butter in a 10” non-stick pan and load the pan with the potatoes forming them into a circle covering the bottom of the pan. Use your fingers to firmly pat them down to a uniform thickness and use a spatula to “tuck” in all the edges
Place the pan on a griddle (not directly on a burner) @400 and drizzle 1 tablespoon of butter around the edges. Use a spatula to keep the potatoes smooth and round as they slowly cook until crisped on the bottom to a golden brown – about 10 minutes. Listen for the gentle sizzle. Do not cover the pan, you want the water in the potatoes to evaporate and escape
Lightly smear clarified butter on the underside of a large flat pot lid (large enough to cover the skillet). Tilt the pan and spoon out any excess butter, then cover with the pot top and carefully flip. Slide the potatoes back into the non-stick pan on the griddle
Drizzle 1 more tablespoon of butter around the potatoes. Tuck the edges again and finish cooking them, listening for the low sizzle until golden brown on the bottom – about 6-7 minutes
Slide carefully onto a cutting board, cut into 6 pizza slices, garnish with coarse salt and serve