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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.


  • 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


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.

Rachael Ray