Italian-Style Skillet Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 330
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 42
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 7
- Cholesterol
- 7
- Sodium
- 589
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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.