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Crispy Gruyere Potato Wedges
1 large russet (baking) potato (about 1/2
lb.)
1-1/2 tsp. olive oil
1/2 cup coarsely grated Silani
Gruyère cheese Salt & Pepper
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Peel potato and grate coarse. Press potato
between several thickness of paper towel to remove any excess
moisture.
In an 8-inch non-stick skillet heat oil over
moderately high heat until hot but not smoking and add half
grated potato, spreading and tamping down with a spatula.
Reduce heat to moderate and sprinkle Silani Gruyère over
potato. Spread remaining potato on top, tamping down with a
spatula, and cook until golden brown and crisp, about 10
minutes on each side. Season potato with salt and pepper and
cut into 6 wedges.
Serves:
2 | |
