Skillet Potatoes With Grated Horseradish

4 medium Yukon Gold potatoes, scrubbed
4 Tbsp butter, clarified
2 garlic cloves, minced
1 piece fresh horseradish, peeled and finely grated (about 1 tsp)
2 Tbsp Greek yogurt
salt and pepper to taste
freshly chopped parsley for garnish

Put the potatoes, whole, into a large pot of salted water, bring to a boil, turn heat down and cook at a gentle boil until knife tender (not fork tender) for about 7 to 9 minutes.
Remove potatoes from pot and let cool, then cut into thin slices.
While potatoes cool, put butter in a small saucepan over medium-low heat, melt and let bubble and foam up.  Remove from heat and skim off the white foam from the top and discard.
Pour the clear butter that's left into a large heavy skillet over medium-high heat.
When butter sizzles, add the sliced potatoes.
Season potatoes with salt and pepper and fry potatoes until browned and crispy, about 10 minutes, flipping as needed;  Add the garlic 1 minute before the potatoes are done, and gently toss to combine and heat.
Remove the skillet from heat when the potatoes are ready, then add the horseradish and the yogurt.  Turn gently with a spatula to combine, but don't break up the potatoes.
Season again if needed with salt and pepper, then top with chopped parsley.
Serve hot as a side dish.
Will serve 2 to 4 people.