Cacio e Pepe Roasted Potatoes
User Reviews
5
Cacio e Pepe Roasted Potatoes
Description
This recipe begins by boiling peeled and cut Yukon gold potatoes until fork tender. After draining, the potatoes are shaken in a colander to break their surfaces slightly, helping create crisp edges when roasted. Meanwhile, olive oil is heated in the oven on a baking sheet. The potatoes are carefully arranged atop the hot oil and gently mashed to flatten for maximum surface contact. They roast in a 425 degree F oven until golden and crisp.
After roasting, the potatoes are generously seasoned with freshly cracked black pepper and kosher salt, then sprinkled with equal parts freshly grated Parmesan and Pecorino Romano cheeses. The cheese melts slightly on the warm potatoes, coating each piece with a sharp, savory crust. Fresh lemon juice and zest brighten the dish, adding a citrus note that cuts through the richness.
Chopped fresh chives and basil garnish finished potatoes, providing herbaceous aroma and a pop of color. The crunchy exterior with tender centers and bold cheesy, peppery flavor make these potatoes a flavorful side dish with a distinctly rich yet fresh profile.
These potatoes can be prepared ahead and reheated in a low oven, which helps restore their crispness. Avoid adding chives before reheating as freshness is best maintained when added just before serving.
Ingredients
- 4 ½ pounds potato peeled and cut into 2-inch pieces, Yukon gold variety
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- ¼ cup olive oil
- 4 tablespoons butter cut into pieces, unsalted
- 1 cup Parmesan Cheese freshly grated
- 1 cup Pecorino Romano cheese freshly grated
- lemon to finish, fresh juice and zest
- chive to garnish, fresh
- basil
Instructions
- Preheat the oven to 425 degrees F. Nestle a wire rack on top of a sheet pan and set aside.
- Place the peeled and diced potatoes in a large pot and cover with cold water. Heavily salt the water and bring to a boil over high heat. Boil the potatoes until fork tender, about 10 minutes. Drain the potatoes. Once drained, place a plate on top of the colander and firmly hold it down, then shake the colander as hard as you can without losing any of the potatoes until they are a bit messy. Transfer the potatoes to the prepared sheet pan and let dry for 20 minutes. Meanwhile, pour the oil onto a separate sheet pan and heat in the oven for 4-5 minutes.
- VERY carefully, remove the sheet pan from the oven with the hot oil and transfer the potatoes on top of the oil. Do this very gently so the potatoes/oil don't splatter. Gently mash the potatoes with the back of a spoon or flat surface until they fill most of the sheet pan, then season with kosher salt and tons of freshly cracked black pepper. Scatter the butter over top of the potatoes. Transfer back into the oven.
- Bake until the potatoes are crispy on the bottom, about 45 minutes. Give the potatoes a toss and continue to bake until they are crispy and golden almost all over, another 15-30 minutes. 5 minutes before they are done, add the cheese and place it back into the oven to melt.
- Let cool slightly, about 10 minutes. Season with more salt and pepper, add more cheese if desired (duh) and sprinkle with the lemon juice, zest and herbs.
Notes
- Potatoes can be prepared a day or two ahead; add fresh chives only after reheating.
- Reheat in a 250°F oven on a baking sheet to restore crispness.
- Be careful when transferring potatoes into hot oil to avoid splatters; handle gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 304mg | 13% |
| Potassium | 1223mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 333IU | 7% |
| Vitamin C | 56mg | 62% |
| Calcium | 219mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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