Yasss Queen! Relish
Wash the potatoes and slice them all as thinly as possible with a mandolin.
Line a large oval baking dish with baking paper and spray oil.
Begin layering your thin potatoes across the bottom of your dish, overlapping ever so slightly.
Season the first layer with 1 tsp dude ranch, a good pinch of man grind and a good pinch of Pepper. Make sure the seasoning is evenly but lightly dusted across the potato layer.
Add a sprinkle of cheese.
Repeat the layers, firmly pressing each down and making sure the potatoes and seasoning are all evenly spread - I ended up with around 8 layers, anywhere between 7 to 12 would work.
Pour over the chicken stock and let it settle down through the layers.
Cover the top layer with a piece of baking paper and bake at 175 degrees for 1 hour 20 minutes.
Remove from the oven, and weigh the potatoes down completely flat. I used another baking dish and made sure it was weighted and pressing down quite heavily.
Set in the fridge over night.
Heat up a deep fryer (or use an airfryer!) to 180 - 190 degrees celsius.
Cut the potatoes into either squares or long rectangles, and deep fry until golden brown and crispy.
Serve topped with some of our Yasss Queen! Relish and your favourite aioli.
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