Italian-Style Skillet Potatoes

  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. Put the potatoes in a large pot and cover with water. Bring to a boil, salt the water, and cook 5 minutes. Drain.
  2. 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.
  3. 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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