Cacio e Pepe Roasted Potatoes


Cacio e Pepe is a Roman pasta dish made simply with cheese and pepper. The cheese of choice is Pecorino Romano, and when mixed with pasta along with a little pasta water, a creamy sauce is created with just a bite from the black pepper. I have made this pasta often throughout the years, but until recently I never thought about using the Pecorino Romano cheese and black pepper combination on potatoes. This worked so well on roasted potatoes that I wondered why I hadn’t thought of it sooner. The potatoes ended up with a creamy center and crisp outer crust that was addictive.

Buon Appetito!
Deborah Mele 2017

Cacio e Pepe Roasted Potatoes

Ingredients:

  • 3 Pounds Baby Yukon Gold Potatoes
  • 1/3 Cup Olive Oil
  • 2 Tablespoons Coarse Ground Black Pepper
  • 1 Teaspoon Salt
  • 1 1/2 Cups Finely Grated Pecorino Romano Cheese

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Wash and dry the potatoes, and cut in half.
  3. Place the potatoes in a bowl and toss with the olive oil, pepper, and salt to coat.
  4. Lay the potatoes across a foil lined baking sheet and roast for 20 minutes or until fork tender.
  5. Remove from the oven and sprinkle the cheese over the potatoes.
  6. Return the tray to the oven and bake another 5 minutes or until the potatoes are brown and crisp.