Sicilian Pan-Fried Potatoes with Olives and Pecorino

Method

1. Peel the potatoes and place them in cold water to prevent darkening.
2. Cut the potatoes into slices about less than a finger thick.
3. Return the slices to water and rinse until the water runs clear to remove excess starch.
4. Drain the potatoes well and let them dry completely.
5. Crush a garlic clove (still in its skin) and add it to a large pan with extra virgin olive oil and olives.
6. Turn on the heat and add fresh rosemary sprigs (only the tender tips).
7. Thoroughly dry the potato slices with a clean cloth.
8. Add the potatoes to the pan and toss immediately to coat them with oil.
9. Lower the flame to low, cover the pan, and cook for 20–25 minutes, tossing every 2–3 minutes.
10. When the potatoes are almost done (3–4 minutes before the end), remove the garlic clove and large rosemary stems.
11. Season with a little salt (remember that olives and cheese already add salt).
12. If using Pecorino: turn off the heat, sprinkle generously with grated Pecorino Romano, cover, and let rest for 2 minutes until the cheese melts.
13. Serve immediately.