Twice Cooked Potato Chips with Pepato


Serves 6
Difficulty Medium
Preparation 15 MINS
Cooking 10 MINS
Cooking potatoes twice results in delicious crisp and fluffy chips. These are at the next level topped with melty pepato cheese.


1.5 litres vegetable oil, for deep frying
6 large (1.8 kg) Sebago, Russet Burbank or brushed potatoes, peeled and cut into 2cm thick chips
125g Mil Lel Superior Pepato
1 teaspoon sea salt, for sprinkling
Handy Tips
Tip: Chips can be refrigerated for a few hours after step 2, until ready for the second frying. Using a fine grater like a microplane will achieve the best results for this recipe.


  1. Heat oil in a large saucepan until small bubbles form when a wooden spoon handle is lowered into oil (approximately 140°C).
  2. Deep fry chips in batches for 3-4 minutes until partially cooked. Drain on absorbent paper and cool completely.
  3. Reheat oil and deep fry chips in batches until crisp and golden (approximately 4 minutes). Drain on absorbent paper and transfer to serving bowls. While chips are piping hot, finely grate over the pepato and sprinkle with sea salt. Serve immediately.

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