Italian-Style Skillet Potatoes

• 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

1. Put the potatoes in a large pot and cover with water.
2. Bring to a boil, salt the water, and cook 5 minutes.
3. Drain.
4. Heat the EVOO in a large skillet over medium-high heat.
5. Add the garlic and cook until golden, about 2 minutes.
6. Remove to a cutting board with a slotted spoon, then chop and reserve.
7. Add the potatoes and rosemary to the skillet and season with salt and pepper.
8. Cook until browned and crisp, 5 to 10 minutes.
9. Transfer to a serving bowl and top with the garlic and cheese.

white, kosher salt, evoo, garlic, fresh rosemary, freshly ground pepper, romano

Taken from www.foodnetwork.com/recipes/rachael-ray/italian-style-skillet-potatoes-recipe.html (may not work)