THE DAIRY KITCHEN
Twice Cooked Potato Chips with Pepato
By THE DAIRY KITCHEN
Serves
6
Difficulty
Medium
Preparation
15 MINS
Cooking
10 MINS
Cooking potatoes twice results in delicious crisp and fluffy chips. Go next level and top with melty pepato cheese for a peppery kick!
Ingredients
1.5 litres vegetable oil, for deep frying6 large (1.8 kg) Sebago, Russet Burbank or brushed potatoes, peeled and cut into 2cm thick chips
125g pecorino pepato cheese
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.
Method
- Heat oil in a large saucepan until small bubbles form when a wooden spoon handle is lowered into oil (approximately 140°C).
- Deep fry chips in batches for 3-4 minutes until partially cooked. Drain on absorbent paper and cool completely.
- 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.
