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1. In a small heavy saucepan, slowly melt the butter over medium-low heat; do not stir.
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2. Remove from the heat, and carefully spoon off all the foam from the top.
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3. Pour the clear liquid butter through a fine-mesh strainer lined with cheesecloth (or a paper towel), leaving behind the solids in the pan.
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Note: Once cool, the clarified butter can be refrigerated for weeks.
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Potatoes:
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1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Silpat, or use a nonstick baking sheet.
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2. Cut off the two ends off one potato; set aside.
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3. Trim the 4 sides of the potato to form an even brick. Slice the potato about 1/8 inch thick on a mandoline, keeping the slices in order if you can (like a line of shingled dominoes).
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4. Hold the stack of potato slices in the palm of one hand, and use the other to shape them back into a brick - as you would a deck of cards. Lay the stack on its side on the baking sheet, and put the reserved potato ends, cut side down, at either end to keep the stack aligned. Then, with the palm of your hand, angle the slices slightly to resemble a line of dominoes that has tilted over. Adjust the end pieces to keep the stack in shape, and align the slices if necessary.
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5. Dot the top and sides with 1 tablespoon of the clarified butter. Sprinkle with salt to taste. Repeating with the remaining potatoes, keeping the stacks at least 2 inches apart.
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6. Bake for 40 minutes, or until the potatoes are browned on the edges and tender in the middle when tested with a skewer. Serve immediately.
