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1
Wash and peel the potatoes. Cut them into very thin slices, less than 1/8 of an inch thick. Lay them on an absorbent dish towel in a single layer. Cover with another towel, and blot out any moisture.
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2
In a 10-inch skillet, preferably cast iron, heat 2 tablespoons of the clarified butter over medium-high heat. Begin layering the potatoes in the pan: start with one slice in the center, and begin building concentric circles outward, overlapping the potatoes, then working the circles back in to the center, ending up with roughly 2 layers.
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3
Sprinkle the top of the potatoes with 1/4 teaspoon of the salt and a light sprinkling of the pepper. Drizzle the remaining clarified butter over the top of the potatoes.
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4
Lower the heat to medium-low. Cover the pan with a lid left slightly askew to let steam escape. Cook for 20 minutes.
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5
Remove the lid. Place a plate with a longer diameter than the pan upside down over the pan. Carefully invert the pan to flip the potatoes to the plate. (Watch out especially for hot oil.) Slide the potatoes, raw side down, back into the pan. Sprinkle the remaining salt and another dusting of white pepper on top.
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6
Replace the lid askew again, and cook the potatoes for another 15 minutes.
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7
While the potatoes finish cooking, mix the ingredients for the dill sour cream together in a small bowl. Keep refrigerated until ready to use.
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8
Slide the potatoes onto a plate. Slice into quarters. Serve immediately with a dollop of dill sour cream.
