6ouncescheese curdsplain (buy extra because you will eat some along the way!)
Vegetable oilenough to fill up to 3 inchesa large, high rimmed pot
Place sea salt and 1-2 cups water in a large mixing bowl. Slice red potatoes into 1/4 inch medallions. Place directly into salted water bowl to prevent browning. Add more water if needed to make sure the potatoes are covered.
Prepare chicken gravy if you are making from scratch. Bottled does not need to be warmed ahead of time.
Heat oil in a large, high rimmed pot or Dutch oven. Drain potato slices well and blot dry. Heat oven to 200 degrees.
Working in 3-4 batches, slowly lower potato medallions into hot oil using a fry spoon. Be prepared for a little bit of spitting from water remnants on the potato slices. Fry for 5-6 minutes or until browned and tender. Remove to a paper towel lined baking sheet and place in the oven to stay warm. Continue with remaining potato medallions. The trick is to remove them when they are still soft inside, like a French fry, and before they get to the point of being a potato chip.
Remove warming potato medallions from the oven and preheat broiler on high. Transfer medallions to an oven safe, rimmed serving dish. Top with gravy and finally, glorious cheese curds. Place under the broiler for 3-4 minutes or until cheese curds are slightly melted.
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