Saturday, August 13, 2011

Italian Skillet Potatoes

2 pounds medium white- or yellow-skinned potatoes, cut into 1-inch-thick wedges
kosher salt
1/4 cup extra virgin olive oil
3 large cloves garlic, crushed
3 T chopped fresh rosemary
freshly ground pepper
grated pecorino romano or parmigiano-reggiano, for serving

Preparing the potatoes:
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 olive oil 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.

Serves 4


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