Crispy Gruyere Potato Wedges |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This recipe is from Epicurious. One of the very few I make as is written. It's great as a snack or a side. Ingredients:
1 large russet potato, potato (baking, about 1/2 pound) |
1 1/2 teaspoons olive oil |
1/2 cup coarsely grated gruyere cheese (about 2 ounces) |
Directions:
1. Peel potato and grate coarse.
2. Press potato between several thickness of paper towel to remove any excess moisture.
3. 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.
4. 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.
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