Peel potatoes, then boil in heavily salted water until very soft. Remove and allow to cool, then grate. Portion into 7 oz. portions.
Heat a non-stick pan over high heat, and add 1 oz. clarified butter. Add one portion of grated potato, then season with salt and pepper mix. Using a spatula, push the potatoes along the edges back into the center.
When golden brown on the bottom, flip then repeat. Transfer to a warm plate, and garnish with chopped parsley.
In the Tavern, cook on the griddle in the hot area as shown.