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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 262167" data-attributes="member: 1246"><p><strong>Crispy Gruyere Potato Wedges </strong></p><p> </p><p>1 large russet potato, potato (baking, about 1/2 pound) </p><p>1 1/2 teaspoons olive oil </p><p>1/2 cup coarsely grated gruyere cheese (about 2 ounces)</p><ol> <li data-xf-list-type="ol">Peel potato and grate coarse.</li> <li data-xf-list-type="ol">Press potato between several thickness of paper towel to remove any excess moisture.</li> <li data-xf-list-type="ol">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.</li> <li data-xf-list-type="ol">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.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 262167, member: 1246"] [B]Crispy Gruyere Potato Wedges [/B] 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) [LIST=1] [*]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.[/LIST] [/QUOTE]
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