Crispy Gruyere Potato Wedges

1. 1

   Peel potato and grate coarse.

2. 2

   Press potato between several thickness of paper towel to remove any excess moisture.

3. 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.

4. 4

   Reduce heat to moderate and sprinkle Gruyere over potato.

5. 5

   Spread remaining potato on top, tamping down with a spatula, and cook until golden brown and crisp, about 10 minutes on each side.

6. 6

   Season potato with salt and pepper and cut into 6 wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.