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Ingredientes
- 1 lrg Russet, (baking) potato (about 1/2 lb.)
- 1 1/2 tsp Extra virgin olive oil
- 1/2 c. Coarsely grated Gruyere cheese, (about 2 ounces)
Direcciones
- 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 till warm but not smoking and add in half grated potato, spreading and tamping down with a spatula. Reduce heat to moderate and sprinkle Gruyere over potato. Spread remaining potato on top, tamping down with a spatula, and cook till golden and crisp, about 10 min on each side. Season potato with salt and pepper and cut into 6 wedges.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 441g | |
| Calories 624 | |
| Calories from Fat 250 | 40% |
| Total Fat 28.39g | 35% |
| Saturated Fat 13.49g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 240mg | 10% |
| Potassium 1592mg | 45% |
| Total Carbs 66.92g | 18% |
| Dietary Fiber 4.8g | 16% |
| Sugars 2.53g | 2% |
| Protein 27.57g | 44% |
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