Crispy Cacio e Pepe Roasted Potato Stacks

Name: Crispy Cacio e Pepe Roasted Potato Stacks
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Ingredients: ¾ cup (1.3 ounces) finely shredded Pecorino Romano cheese; ¾ cup (1.3 ounces) finely shredded Parmigiano Reggiano cheese; 1 ½ lb. Yukon gold or yellow potatoes (about 5-6 small potatoes); 2 tablespoons salted butter, melted; 3 cloves garlic, minced; Zest of 1 lemon; ¾ teaspoon kosher salt; 1 ½ teaspoons freshly ground black pepper, plus more for garnish; Finely chopped parsley, for garnish; Flaky sea salt, for garnish

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6 servings
Calories
190 kcal
Course
Side Dish
Cuisine
American

Crispy Cacio e Pepe Roasted Potato Stacks

Stella Guerrero

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Cheesy, crispy cacio e pepe potato stacks made with super simple ingredients for a fun, unique potato side dish! These easy potato stacks get roasted to golden perfection and are such a great way to surprise and delight guests this holiday season.

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Ingredients

Servings

¾ cup (1.3 ounces) finely shredded Pecorino Romano cheese
¾ cup (1.3 ounces) finely shredded Parmigiano Reggiano cheese
1 ½ lb. Yukon gold or yellow potatoes (about 5-6 small potatoes)
2 tablespoons salted butter, melted
3 cloves garlic, minced
Zest of 1 lemon
¾ teaspoon kosher salt
1 ½ teaspoons freshly ground black pepper, plus more for garnish
Finely chopped parsley, for garnish
Flaky sea salt, for garnish

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Instructions

Preheat the oven to 350ºF.
Line a baking sheet with parchment paper. Mix the shredded Pecorino Romano and Parmigiano Reggiano cheeses together in a bowl. Take half (¾ cup) of the shredded cheese and make 12 1-tablespoon piles of cheese on the parchment-lined sheet.
Slice the potatoes ⅛ of an inch thick using a mandoline or very sharp knife. Add sliced potatoes to a large bowl, then pour in melted butter, minced garlic, lemon zest, salt, and pepper. Use your hands to toss everything together until the potatoes are very well coated.
On top of each pile of cheese, layer the potato slices into 1 ½-inch stacks, using the widest potato slices at the bottom and smallest on top. Top each potato stack with 1 tablespoon of shredded cheese, then bake for 30-35 minutes until the potatoes are fork-tender and the cheese is golden brown.
Let cool on the baking sheet for 5 minutes, then place the potato stacks on a platter with more freshly ground black pepper, parsley, and flaky sea salt on top.

Notes

See the full post for tips and tricks for making these potato stacks!

Nutrition Information

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Serving 2potato stacks Calories 190cal (10%) Carbohydrates 16.3g (5%) Protein 8.1g (16%) Fat 10.7g (16%) Saturated Fat 6.2g (31%) Fiber 2.2g (9%) Sugar 1.1g (2%)