Crispy Gruyere Potato Wedges

This recipe is from Epicurious. One of the very few I make as is written. It's great as a snack or a side.

• Ready In: 45 mins
• Serves: 2

Ingredients

• 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)

Directions

1. Peel potato and grate coarse.
2. Press potato between several thickness of paper towel to remove any excess moisture.
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. Reduce heat to moderate and sprinkle Gruyère over potato.
4. 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.