Crispy Gruyere Potato Wedges

• 1 large russet (baking) potato (about 1/2 pound)
• 1 1/2 teaspoons olive oil
• 1/2 cup coarsely grated Gruyere cheese (about 2 ounces)

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.
4. Reduce heat to moderate and sprinkle Gruyere over potato.
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. Season potato with salt and pepper and cut into 6 wedges.

russet, olive oil, gruyere cheese

Taken from www.epicurious.com/recipes/food/views/crispy-gruyere-potato-wedges-12072 (may not work)