Big fat cheesy chips

    30 min

    Big fat chunky chips. You don't have to microwave these if you like cheese just slightly melted. Serve with beans or creamy coleslaw.

    Northumberland, England, UK
    18 people made this

    Serves: 4 

    • potatoes
    • grated strong Cheddar cheese
    • oil for deep frying

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a pan of salted water to the boil. Peel and chip potatoes into large fat chips.
    2. Par boil for 5 to 8 minutes. Remove from water and lay on a chopping board or plate to cool, not overlapping.
    3. Heat fryer to a low heat, add the chips to the fryer a few at a time so they don't stick. Fry until soft then increase temperature to brown. Remove and drain.
    4. Put on serving plate, cover with cheese and microwave until cheese just melts. They will be very hot, so if serving to kids cool slightly.

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    Reviews in English (1)


    I recently tried this dish at high-end golf club. The menu was fairly inaccessible - lots of fine dining dishes which I hadn't tried before. Some friends recommended this and, although apprehensive my first impressions were extremely positive. The dish came out of the kitchen almost immediately - surprising considering the lengthy and intricate steps detailed in this recipe. I can only assume the chefs shared each element of the dish between themselves. When it came to eating, the flavours and textures balanced eachother out perfectly. There were little surprises as each layer revealed itself - like a lactose/protein/carbohydrate pass the parcel. Sometimes the cheese wasn't even cooked at all adding luke-warm contrast - wow! Anyway, now I've got the recipe and know how to make it I'm starting to wonder whether there may be a gap in the restaurant market for this dish - any thoughts? Note: I did jazz this up a bit - don't try this if it pushes you outside of your comfort zone - I added a bit of salt and had a ketchup ramekin on the side. I personally like the flexibility of deciding how much sauce I want on each mouthful. You may want to distribute it evenly over the dish.  -  19 Aug 2013

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