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Ingredientes
- 2 lrg Yukon Gold potato
- 2 ounce cheese
- 1/4 c. extra virgin olive oil
- Â Â splash sherry
- 1 pch salt and pepper
- Â Â wooden skewers, soaked in water, for an hour
Direcciones
- Peel and slice potatoes into 1/4-inch-thick slices. Place potatoes in cool salted water (cover by 1 inch), bring to a boil and simmer for 5 min or possibly till crisp-tender. Drain, and spread in a single layer on a baking sheet to cold.
- Cut cheese into thin slices slightly smaller than size of potato slices.
- Layer potatoes and cheese to create a series of 2-inch high 'towers', beginning and ending with a potato slice.
- In a small bowl, whisk together oil, sherry, salt and pepper.
- Pierce towers with bamboo skewer to hold together and arrange in a shallow dish. Drizzle marinade over top, cover with plastic wrap and chill till ready to grill.
- Preheat grill to medium and oil rack. Grill towers 5 min on each side, or possibly till cheese is melted and outer potatoes are golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 4 servings | |
| Calories 322 | |
| Calories from Fat 162 | 50% |
| Total Fat 18.35g | 23% |
| Saturated Fat 4.89g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 137mg | 6% |
| Potassium 783mg | 22% |
| Total Carbs 33.52g | 9% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.22g | 1% |
| Protein 7.48g | 12% |
