Italian-Style Skillet Potatoes

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 pounds medium white- or yellow-skinned potatoes, cut into 1-inch-thick wedges
  • Kosher salt
  • 1/4 cup EVOO
  • 3 large cloves garlic, crushed
  • 3 tablespoons chopped fresh rosemary
  • Freshly ground pepper
  • Grated Pecorino Romano or Parmigiano-Reggiano, for serving
Directions

Put the potatoes in a large pot and cover with water. Bring to a boil, salt the water, and cook 5 minutes. Drain.

Heat the EVOO in a large skillet over medium-high heat. Add the garlic and cook until golden, about 2 minutes. Remove to a cutting board with a slotted spoon, then chop and reserve.

Add the potatoes and rosemary to the skillet and season with salt and pepper. Cook until browned and crisp, 5 to 10 minutes. Transfer to a serving bowl and top with the garlic and cheese.


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