Cacio E Pepe Roasted Potatoes
The ultimate comfort food! Cacio E Pepe Roasted Potatoes are crispy, creamy, and utterly delicious. This easy weeknight dinner will satisfy your cravings and impress your guests. Try it tonight for a memorable meal!
Equipment
- Large Pot
- Grater
Ingredients
- 1.5 pounds Baby Yukon Gold or Dutch Baby potatoes
- 1 tablespoon kosher salt divided
- 1 tablespoon ground black pepper divided
- 0.25 cup olive oil
- 0.75 cup finely grated imported Pecorino-Romano or Parmesan cheese divided (about 3 ounces)
Instructions
- Bring a large pot of water to boil. Add 2 teaspoons salt and 1 teaspoon black pepper.
- Add potatoes, return to boil and cook 15-25 minutes or until fork-tender.
- Drain potatoes and return back to the pot. Set the heat to medium and cook excess moisture from the potatoes, about 1 minute.
- Add 3 tablespoons oil, 1-teaspoon black pepper, ½ teaspoon salt and ½ cup grated cheese; toss until potatoes are coated.
- Transfer potatoes to a large serving platter.
- Sprinkle with 1 teaspoon pepper and toss lightly to coat.
- Top with remaining ¼ cup grated cheese and 1 tablespoon olive oil.
- Taste for seasoning, and if needed, season with additional salt.
- Serve and enjoy!
Notes
- Imported Pecorino-Romano: Use the aged sheep’s milk cheese for the best flavor.
- American Versions: If not available, opt for high-quality Parmigiano-Reggiano or Parmesan.