Italian-Style Skillet Potatoes
Top potatoes fried with fresh rosemary with garlic and Pecorino Romano or Parmigiano Reggiano cheese for an authentic Italian taste. Serve with The Ultimate Salami Burgers.
by Rachael Ray | on 08/26/11
Photo credit: Lisbeth Axell
Ingredients
- 2 pounds medium white or yellow potatoes, cut into 1-inch-thick wedges
- Kosher salt
- 1/4 cup extra virgin olive oil (EVOO)
- 3 large cloves garlic, crushed
- 3 tablespoons fresh rosemary, chopped
- Freshly ground pepper
- Grated Pecorino Romano or Parmigiano Reggiano cheese, for serving
Serves 4
Preparation
Put the potatoes in a large pot and cover with water. Bring to a boil, salt the water and cook for 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, 5-10 minutes. Transfer to a serving bowl and top with the garlic and cheese.
