Ingredients
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1 large russet potato
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1 1⁄2 teaspoons olive oil
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1⁄2 cup coarsely grated gruyere cheese (about 2 ounces)
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Directions
Prep Time: 20 m | Cook Time: 45mins | Serves: 2
Crispy Gruyere Potato Wedges, This recipe is from Epicurious One of the very few I make as is written It’s great as a snack or a side ”, My whole family loved these – easy to make (though a little time-consuming with all the grating), and very yummy We served them with a little sour cream Delightful! Thanks for the recipe!, This was a big hit, and so easy! Since I’m on WW, I had a 1/6 pie wedge, with 1/3 pie wedge saved for DH’s breakfast Why limit yourself to wedges? Use cookie cutters to make more unusual shapes Thanks for sharing this recipe, Trinkets! Made for April 2009 Veg*n Swap
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Steps
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1
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Peel potato and grate coarse. |
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2
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Press potato between several thickness of paper towel to remove any excess moisture. |
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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. |
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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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