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German Fried Potatoes

With the aid of a round cutter (Emporte piece) one inch in diameter, cut four good-sized, sound, raw, peeled potatoes. Then take the potatoes and cut them into slices as thin as a fifty-cent piece. Wash well and drain; then plunge into boiling fat for eight minutes. Lift them out, drain and immediately place in a frying pan with half ounce clarified butter and gently fry on the range until they have obtained a nice golden colour, which will take about six minutes. Drain them well, sprinkle half teaspoon salt over, dress on a hot dish with a folded napkin and serve.