I absolutely adore this recipe because it’s the perfect fusion of cozy comfort and sophisticated flavors, bringing the timeless magic of cacio e pepe to adorable, crispy potatoes. Plus, it’s easy to make and allows me to enjoy a gourmet moment without spending hours in the kitchen—just sprinkle that Pecorino, and I’m in foodie heaven!
I adore making dishes that put a spin on the old favorites, and my Cacio e Pepe Roasted Potatoes do just that. They are baby and fingerling potatoes, roasted with olive oil, kosher salt, and cracked black pepper until golden brown.
Then, they are topped with freshly grated Pecorino Romano cheese, the payoff of which is not to be believed. At a time when I don’t want to clock-watch during a meal, these potatoes pack a punch of flavor while being a good source of complex carbs and essential minerals.
Ingredients
Fingerling or baby potatoes are rich in fiber and carbohydrates, supplying energy and helping with digestion.
Olive oil, full of healthful fats and antioxidants, is good for the heart.
Kosher salt is high in sodium but does enhance flavor.
Use in moderation.
Fresh Black Pepper: Provides a weak spicy kick and contains antioxidants.
Pecorino Romano Cheese: A cheese that’s sharp and savory, rich in protein and calcium.
Parsley, Fresh: Adds a fresh touch and contains vitamins A and C.
Ingredient Quantities
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- 1.5 pounds (about 680g) baby or fingerling potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1/2 cup freshly grated Pecorino Romano cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
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Instructions
1. Set your oven to 425°F (220°C) to begin with.
2. Rinse and dry the small potatoes or fingerlings. Slice them in half from stem to end for uniform roasting.
3. In a big bowl, mix the potatoes with the olive oil, seeing to it that they are thoroughly coated.
4. Add the kosher salt and freshly cracked black pepper to the potatoes and toss them again to distribute the seasoning evenly.
5. Place the seasoned potatoes in a single layer on a baking sheet, cut side down, and spread them so they remain on the baking sheet and do not crowd each other. This will allow for maximum contact with the hot cooking surface and maximum browning.
6. Preheat the oven and roast the potatoes for 25-30 minutes, or until golden brown and tender when pierced with a fork.
7. When the potatoes are finished baking, take them out of the oven. Straightaway, shower the hot potatoes with the freshly grated Pecorino Romano cheese, letting it get melty for just a moment before serving.
8. Distribute the melted cheese evenly over the potatoes by gently tossing them.
9. Move the serving dish to a place near where you are working.
10. If you so desire, you may sprinkle chopped fresh parsley over the top just before serving. Enjoy. Cacio e Pepe Roasted Potatoes!
Equipment Needed
1. Oven
2. Baking sheet
3. Large bowl
4. Knife
5. Cutting board
6. Measuring spoons
7. Fork
8. Grater
9. Spatula or tongs
FAQ
- Can I use a different type of potato? Yes, you can use any small potatoes like new potatoes or even quartered regular potatoes.
- Is there a substitute for Pecorino Romano cheese? Parmesan cheese can be used as a substitute if Pecorino Romano is unavailable.
- How can I make the potatoes extra crispy? Make sure the potatoes are in a single layer and not overcrowded. Also, preheat the baking sheet for a crispier texture.
- Can I prepare this recipe ahead of time? Yes, you can partially cook the potatoes and finish them in the oven just before serving.
- Is there a dairy-free option for the cheese? Nutritional yeast can be used as a dairy-free alternative to cheese.
- How should leftovers be stored? Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Can I add garlic to the recipe? Yes, minced garlic or garlic powder can be added for extra flavor.
Substitutions and Variations
You can use Yukon Gold potatoes, cut into small pieces, instead of baby or fingerling potatoes.
Melted butter or avocado oil can take the place of olive oil.
Use sea salt if you don’t have kosher salt.
Ground white pepper is a less intense alternative to freshly cracked black pepper.
Parmesan cheese can be used in place of Pecorino Romano cheese.
Pro Tips
1. Preheat Adjustments: Begin preheating your oven immediately, as this ensures it reaches the necessary temperature by the time your potatoes are ready to be roasted. A fully preheated oven is key for achieving that perfect golden-brown crust.
2. Uniform Size Matters: When slicing your potatoes, try to make sure they are as uniform as possible. This helps them cook evenly and ensures all pieces are perfectly tender at the same time.
3. Oil and Season Generously: Don’t skimp on tossing the potatoes thoroughly in the olive oil, kosher salt, and freshly cracked black pepper. This not only ensures flavor but also aids in achieving a crisper texture.
4. Cheese Timing: Add the Pecorino Romano cheese immediately after you remove the potatoes from the oven while they are still hot. The residual heat will help the cheese melt beautifully over the potatoes.
5. Herb Freshness: If using parsley, chop it right before you are ready to sprinkle it over the finished dish. Freshly chopped herbs offer a burst of flavor and vibrant color as a garnish.
Cacio E Pepe Roasted Potatoes Recipe
My favorite Cacio E Pepe Roasted Potatoes Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Large bowl
4. Knife
5. Cutting board
6. Measuring spoons
7. Fork
8. Grater
9. Spatula or tongs
Ingredients:
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- 1.5 pounds (about 680g) baby or fingerling potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1/2 cup freshly grated Pecorino Romano cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
“`
Instructions:
1. Set your oven to 425°F (220°C) to begin with.
2. Rinse and dry the small potatoes or fingerlings. Slice them in half from stem to end for uniform roasting.
3. In a big bowl, mix the potatoes with the olive oil, seeing to it that they are thoroughly coated.
4. Add the kosher salt and freshly cracked black pepper to the potatoes and toss them again to distribute the seasoning evenly.
5. Place the seasoned potatoes in a single layer on a baking sheet, cut side down, and spread them so they remain on the baking sheet and do not crowd each other. This will allow for maximum contact with the hot cooking surface and maximum browning.
6. Preheat the oven and roast the potatoes for 25-30 minutes, or until golden brown and tender when pierced with a fork.
7. When the potatoes are finished baking, take them out of the oven. Straightaway, shower the hot potatoes with the freshly grated Pecorino Romano cheese, letting it get melty for just a moment before serving.
8. Distribute the melted cheese evenly over the potatoes by gently tossing them.
9. Move the serving dish to a place near where you are working.
10. If you so desire, you may sprinkle chopped fresh parsley over the top just before serving. Enjoy. Cacio e Pepe Roasted Potatoes!
