| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 330 |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 7 mg |
| Sodium | 589 mg |
Reviews
Yes, it was easy and quick. It is similar in taste to the brabant potatoes we love. The added cheese makes it special. Definitely a repeat many times over.
Very flavorful potatoes and so easy!
The combination of rosemary, garlic, salt and pepper creates a wonderfully flavorful potato. I will definitely make this side item again. Thanks!