4 large russet potatoes, unpeeled
1 cup all-purpose flour, plus more for flouring
1/2 cup finely grated Parmesan
1 egg, beaten
Fine sea salt
Freshly cracked pepper
1/2 cup (1 stick) unsalted butter
12 dried apricots, julienned
12 fresh sage leaves, julienned
Grated Parmesan, for garnish
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