Crispy Gruyere and Potato Wedges
|Author:||Inspired by Gourmet, 1994.06|
|1||large russet potato (about 1/2 pound (baking)|
|1 1/2 tsp.||olive oil|
|1/2 cups||coarsely grated Gruyère cheese (about 2 ounces)|
- 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 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.