Potato Wedges
This is a fabulous way to serve potatoes. The only catch is you need a non-stick pan to make it easy. If Swiss cheese is not available, you can substitute grated Parmesan, Jack, or even a Gorgonzola. Any way you slice this, it will be wonderful.
Ingredients:
3 large russet potatoes, peeled and sliced very thin
1 cup shredded Swiss Gruyere cheese
Fleur de sel, to taste
Fresh ground Tellicherry pepper
Olive oil for brushing the pan
Method:
1. Brush an 8 inch non-stick fry pan with a little olive oil. Lay the potatoes in the pan, overlapping each slice just a little, creating an even layer of potato.
2. Sprinkle the grated cheese over top of the potato slices, then lay another layer of potato slices over the cheese.
3. Increase the heat to a medium high and fry the potato cake for about 4 minutes. Flip it over to cook the other side, about another 3 minutes, or until golden brown.
4. Cut the potato into wedges, finish with a grinding of fresh pepper and a sprinkle of fleur de sel.
Serve immediately.
