Restaurants›Fenix Restaurant and Bar, Manchester›Chips With Graviera Recipe

Chips With Graviera Recipe

Name: Fenix Restaurant and Bar, Manchesters CHIPS WITH GRAVIERA Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 kg russet potatoes; 1 cups vegetable oil (for frying); 1 tsp salt; 500 ml cold water (for soaking); 200 g graviera cheese (aged Greek hard cheese); 1 tb s unsalted butter; 1 tsp freshly ground black pepper; 2 tb s fresh parsley (finely chopped, optional)

Inspired by Fenix Restaurant and Bar, Manchester

Time45m

Serves4

CRISPY POTATO, GRAVIERA CHEESE.

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Ingredients

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Potatoes & Frying

2.2 lb (1 kg) russet potatoes1 cups vegetable oil (for frying)1 tsp Celtic sea salt2 1/8 cup (500 ml) cold water (for soaking)

Cheese & Toppings

7.05 oz (200 g) graviera cheese (aged Greek hard cheese)1 tb s Unsalted butter1 tsp freshly ground black pepper2 tb s fresh parsley (finely chopped, optional)

Method

Potatoes & Frying

Prepare potatoes

Wash and peel the russet potatoes. Using a mandoline or very sharp knife, slice potatoes into 2–3 mm (thin) rounds. Aim for even thickness so chips cook uniformly.

Soak and dry

Place the potato slices in a large bowl of cold water and add 1 tsp salt. Soak for 20–30 minutes to remove surface starch (this helps achieve crispiness). After soaking, drain and rinse the slices, then spread them in a single layer on clean kitchen towels or paper towels and pat very dry. For best results, let them air-dry for 10 minutes.

Heat oil

In a deep, heavy-bottomed pot or deep-fryer, add enough vegetable oil to get a 2–3 cm depth (about 1 cup for a small pot). Heat the oil over medium-high heat until it reaches 175°C (350°F). If you don't have a thermometer, test by dropping one potato slice in: it should sizzle immediately and rise to the surface.

Fry in batches

Working in small batches to avoid crowding, carefully add potato slices to the hot oil. Fry for about 2–4 minutes, stirring occasionally with a slotted spoon, until the edges turn golden and the slices are crisp. Remove with a slotted spoon and transfer to a wire rack or paper towel-lined tray to drain. Immediately season lightly with a pinch of salt. Continue until all slices are fried.

Double-fry for extra crispiness (optional)

If you prefer extra-crispy chips, fry the drained slices a second time: raise oil temperature to 190°C (375°F) and fry the chips for 30–60 seconds until deeply golden. Drain and season with a little more salt.

Cheese & Toppings

Prepare graviera

Grate the graviera cheese coarsely. If you prefer melted ribbons, cut into thin slices. Bring the unsalted butter to room temperature or melt it gently so it can be brushed onto chips.

Assemble

Arrange warm chips on a serving platter or individual plates in a single layer. While chips are still hot, scatter grated graviera evenly over them so the residual heat softens (but does not fully liquefy) the cheese. Alternatively, for a lightly melted topping, place the chips on an ovenproof tray, sprinkle graviera, and put under a hot broiler for 30–60 seconds until cheese just begins to soften and color slightly—watch closely to prevent burning.

Finish and serve

Dot or brush a little melted butter over the cheese-topped chips for gloss and richness. Sprinkle freshly ground black pepper and chopped parsley (if using) to finish. Serve immediately while chips are hot and the graviera is soft and flavorful.