Cacio e Pepe Roasted Potatoes Recipe
Servings: 4 people
Calories: 328kcal
Print Recipe
Ingredients
- 1½ pounds Baby Yukon Gold or Dutch Baby potatoes
- 1 tablespoon kosher salt divided
- 1 tablespoon ground black pepper divided
- ¼ cup olive oil
- ¾ 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!
Video
Notes
Note: Imported Pecorino-Romano is an aged sheep’s milk cheese and should be used in this recipe. It is beautifully pungent and salty with nuanced flavors. The American version, usually called “Romano,” is made with cow’s milk and is much milder and almost bland. If imported Pecorino-Romano isn’t available, use a high quality Parmigiano-Reggiano or Parmesan cheese.
Nutrition
Calories: 328kcal | Carbohydrates: 31g | Protein: 10g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 2055mg | Potassium: 753mg | Fiber: 4g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 34mg | Calcium: 249mg | Iron: 2mg