Peel and wash the potatoes and cut into eighths. Fry in hot oil for about 5 minutes. Cover and cook over a medium heat for about 10 minutes, then pour off some oil.
In the meantime, clean and wash the beans and cook in a little water with salt and pepper for about 6 minutes.
Peel the garlic, cut into small pieces. Add to the potatoes with the chopped rosemary needles. Fry for another 5 minutes. Season with salt and pepper. Fold in the drained beans. Crumble the cheese and sprinkle on top.