Last summer, I visited the island of Naxos, located in the Cyclades. A bountiful island, well known for it’s high quality cheeses. One of the most popular is Graviera. Although graviera is made in other parts of Greece as well, the Naxos product is produced only with local milk.
Graviera is often called the Greek Gruyere because of the similar texture, sometimes you get Swiss cheese type holes in it and the cheese melts without separating.
Which brings us to today’s dish. If you can make good fries, youv’e got this. I prefer olive oil fries but you can use your preferred oil for frying.
Grate some cheese, top the fries and broil for a couple of minutes. Disco fries and poutine have no chance!
Graviera Cheese Fries
(serves 4-6)
4 medium sized potatoes (Russet or Yukon Gold), peeled and hand cut
sea salt
1 cup grated Graviera or Gruyere cheese
ground black pepper
dried Greek oregano
- Pour about half the olive oil the pot and bring up to a temperature of 250F (use that thermometer). Carefully drop the cut potatoes in the oil (there should be just enough oil to cover the potatoes) and do not stir or disturb them. Fry for about 7-8 minutes or until you just see the tips begin to brown. Remove with a slotted spoon and transfer the potatoes to bowl to cool completely.
- You may finish frying your potatoes once they have cooled or reserve until later when you want to serve your fries (great prep tip for entertaining). Add the remaining olive oil and bring up to a temperature of 350F and once you’ve reached that heat, carefully place your reserved potatoes in the hot oil and fry for 5-6 minutes or until golden. Set your oven to Broil, rack positioned to second highest level.
- Remove the fries with a slotted spoon and transfer to a paper-lined bowl or platter and sprinkle fine sea salt.
- Transfer fries to an oven-safe platter, sprinkle cheese on top of fries and place under broiled for 2 to 2 1/2 minutes or until cheese melted (but not browned).
- Sprinkle black pepper, dried Greek oregano and serve immediately.
