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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 |
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