- 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
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.