Categories: Sides

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

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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