Name: Crispy Cacio e Pepe Roasted Potato Stacks Recipe
Prep time: 20 min
Cook time: PT-489381H40M12S
Total time: PT-489381H40M12S
Cuisine: Italian
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

Jump to Recipe· 4.6 from 130 reviews

If you’re anything like me, you love a snack or side dish that’s both crispy and packed with bold flavor. This Crispy Cacio e Pepe Roasted Potato Stacks Recipe is exactly that—layers of tender, buttery potatoes topped with that irresistible punch of Pecorino Romano and Parmigiano Reggiano cheese, all sprinkled with freshly cracked black pepper that adds a little zing. I absolutely love how these stacks come out crunchy on the edges and melty cheesy on top. Stick with me and I’ll walk you through every step so you can nail these gorgeous potato stacks during your next get-together or cozy dinner.

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Why You’ll Love This Recipe

Dual Cheese Goodness: Using both Pecorino Romano and Parmigiano Reggiano creates a deep, tangy, and nutty flavor your taste buds will cheer for.
Perfectly Crispy Texture: Layered and baked just right, these potato stacks have crispy edges that contrast with tender interiors.
Simple Ingredients, Fancy Results: You don’t need anything fancy—just quality cheese, good potatoes, and a few pantry staples for an impressive dish.
Versatile Side or Snack: Great alongside just about anything, or as a conversation-starting appetizer at your next dinner.

The image shows a small stack of thin potato slices, about seven layers high, arranged in a neat pile on white parchment paper over a white marbled surface. The potato slices are golden brown with visible seasoning dots of black pepper and herbs, giving a textured look. On top of the stack is a generous mound of finely shredded white cheese that spills over the sides, with some cheese scattered around the base. The edges of the potato slices have a slightly crispy and browned finish. In the background, there are blurred stacks of similar potato slices, also golden brown. photo taken with an iphone --ar 2:3 --v 7 - Crispy Cacio e Pepe Roasted Potato Stacks, cheesy potato stacks, crispy potato side dish, baked potato appetizer, flavorful potato recipe

Ingredients You’ll Need

These ingredients come together beautifully to balance creaminess, saltiness, and a little peppery bite. Shopping tip: picking good Yukon Gold or yellow potatoes is key—they hold their shape well and get great crispiness.

Flat lay of golden Yukon gold potatoes thinly sliced in delicate rounds, a small mound of finely shredded creamy white Pecorino Romano and pale yellow Parmigiano Reggiano cheeses mixed together, bright green finely chopped parsley scattered like confetti, a few cloves of garlic with papery white skins and smooth texture, a fresh lemon with vibrant yellow zest curls, coarse flakes of sea salt sparkling, and whole black peppercorns showing a glossy deep black finish, all naturally arranged with soft shadows and a fresh, clean look, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Crispy Cacio e Pepe Roasted Potato Stacks, cheesy potato stacks, crispy potato side dish, baked potato appetizer, flavorful potato recipe

Pecorino Romano Cheese: Adds a sharp, salty kick that stands out nicely.
Parmigiano Reggiano Cheese: Gives that nutty, savory depth and helps create a golden crust.
Yukon Gold or Yellow Potatoes: I recommend these for their creamy texture and ability to stack without falling apart.
Salted Butter: Melts into the potatoes for rich flavor and helps with browning.
Garlic: Fresh minced garlic infuses every bite with subtle warmth.
Lemon Zest: Brightens the dish and cuts through the richness.
Kosher Salt: Season just right to highlight all the flavors.
Freshly Ground Black Pepper: The star of the “Pepe” in Cacio e Pepe—don’t skimp on this!
Finely Chopped Parsley: For garnish and a fresh pop of color.
Flaky Sea Salt: Adds a delightful crunch on top when sprinkled before serving.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to play around with this recipe depending on my mood or the occasion. Feel free to customize—this is a versatile foundation that holds up to lots of tweaks.

Herb Twist: Once, I added fresh thyme and rosemary for a fragrant, earthy note. It’s delightful, especially during fall and winter.
Spicy Kick: If you like heat, sprinkle a pinch of crushed red pepper flakes in with the black pepper—you’ll get a gentle warmth that wakes up the palate.
Dairy-Free Option: Swap the cheeses for a sprinkle of nutritional yeast and use olive oil instead of butter. Not quite the same richness, but still flavorful and crispy.
Cheesy Variety: Try swapping Parmigiano with Grana Padano or a manchego cheese for a different flavor twist.

How to Make Crispy Cacio e Pepe Roasted Potato Stacks Recipe

Step 1: Preheat and Prep Your Cheese Base

Start by getting your oven hot at 350ºF—that steady heat is perfect to melt the cheese while gently roasting the potatoes. Mix the Pecorino Romano and Parmigiano Reggiano cheeses together in a bowl. Then, on a parchment-lined baking sheet, pile out 12 small mounds of cheese—about one tablespoon each. These mounds form the crispy, golden base that holds your potato stacks, so don’t skip the parchment paper to prevent sticking.

Step 2: Slice and Season Your Potatoes

The key here is uniform thin slices—about 1/8 inch thick. I find a mandoline slicer makes this a breeze and ensures even cooking, but a very sharp knife can do the trick if you’re careful. Toss the slices into a big bowl with melted salted butter, minced garlic, lemon zest, kosher salt, and freshly ground pepper. Use your hands to gently mix everything together—this helps every slice get coated nicely, which is what brings that buttery, garlicky pop to each stack.

Step 3: Build Your Crispy Cacio e Pepe Roasted Potato Stacks

Place a pile of cheese on the parchment, then carefully layer potato slices on top, starting with the widest slices at the bottom, tapering up to the smaller ones. Stack about 1 ½ inches high—don’t be afraid to make these towers nice and tall. Finish each stack with another tablespoon of shredded cheese on top. This cheese will melt and crisp up beautifully, acting like an edible glue holding everything together.

Step 4: Bake to Perfection

Pop your stacked beauties into the oven for 30–35 minutes. Keep an eye on them towards the end—you’re aiming for the potatoes to be fork-tender and the cheese to turn a golden brown with some crispy edges. Trust me, waiting those extra minutes is worth it for the crunch you get.

Step 5: Garnish and Serve

Once out of the oven, let the stacks rest on the baking sheet for about 5 minutes. This helps everything firm up so they don’t fall apart when you move them. Then, transfer to a platter and finish with a sprinkle of more freshly ground black pepper, flaky sea salt, and a handful of chopped parsley for that burst of color and freshness.

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Pro Tips for Making Crispy Cacio e Pepe Roasted Potato Stacks Recipe

Consistent Slicing: Using a mandoline ensures all potato slices cook evenly—wavy edges or thick slices can lead to a wonky stack or uneven baking.
Cheese Mound Trick: Don’t spread out the base cheese—pile it into tight mounds so it crisps up into little nests that crisp and hold the potatoes in place.
Layering Techniques: Placing the largest slices first makes your stacks more stable and that layered look so show-stopping.
Rest Before Serving: Letting the stacks sit a few minutes after baking helps prevent them falling apart on the plate—patience pays off!

How to Serve Crispy Cacio e Pepe Roasted Potato Stacks Recipe

The image shows several small stacks of thin potato slices arranged in cone shapes, each stack about 6-7 layers high. The potatoes are golden brown with crispy edges and topped with melted cheese and chopped green herbs. The stacks sit on white parchment paper on a light wooden tray. Grated cheese has melted and browned around the base of each pile, creating crispy orange edges. Some green parsley leaves and coarse salt are scattered around the tray. The background has a white marbled texture with a blurred wooden bowl and door in warm tones. photo taken with an iphone --ar 2:3 --v 7 - Crispy Cacio e Pepe Roasted Potato Stacks, cheesy potato stacks, crispy potato side dish, baked potato appetizer, flavorful potato recipe

Garnishes

I love topping these stacks with a bit more cracked black pepper and flaky sea salt to enhance texture, then chopping fresh parsley for a splash of green and a fresh herby pop. Sometimes, I even add a drizzle of high-quality olive oil or a squeeze of lemon juice to heighten the brightness.

Side Dishes

These potato stacks shine next to roasted chicken, grilled steak, or even a crisp green salad for a lighter meal. When I make these for guests, a simple green veggie like sautéed asparagus or steamed broccolini balances the richness perfectly.

Creative Ways to Present

For a dinner party, I like to line the stacks neatly on a long platter, garnish with microgreens or edible flowers, and serve alongside little bowls of extra grated cheese and lemon wedges. They also look fantastic plated individually with a drizzle of herb-infused oil over top.

Make Ahead and Storage

Storing Leftovers

I usually let leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. The stacks can soften a bit, but the flavors deepen overnight, so they’re still delicious the next day.

Freezing

I’ve frozen these after baking by flash freezing individual stacks on a sheet pan, then transferring them to a freezer bag. When thawed and reheated, they lose a little crispness but remain super tasty—perfect for meal prep.

Reheating

Reheat in a hot oven (about 375ºF) for 10–15 minutes, uncovered, to bring back the crisp edges. Microwaving makes them soggy, so I steer clear of that method unless I’m in a hurry.

FAQs

Can I use another type of potato for this recipe?

Yes! While Yukon Gold or yellow potatoes are ideal for their creamy texture and ability to hold their shape, you can use other types like red potatoes. Just know that russets might become too soft and hard to stack neatly.
Do I have to use both Pecorino Romano and Parmigiano Reggiano?

Not necessarily, but combining these two cheeses gives you the perfect balance of sharpness and nuttiness. You can use one or the other if that’s what you have, but the flavor won’t be quite as layered.
How do I prevent my potato stacks from falling apart?

Make sure to place the cheese mounds firmly and layer the potatoes starting with the largest slices on the bottom. Allow the stacks to cool for a few minutes after baking to help them set. Avoid overly thick or uneven slicing.
Can this recipe be made vegan or dairy-free?

Yes! You can swap the cheeses for vegan cheese alternatives or nutritional yeast, and replace butter with olive oil. The texture and flavor will change, but you’ll still have a tasty crispy potato stack.

Final Thoughts

I discovered this Crispy Cacio e Pepe Roasted Potato Stacks Recipe a couple of years ago, and it quickly became a staple in my kitchen for holidays and casual dinners alike. There’s something so satisfying about layering those buttery potato slices and topping them with melty, golden cheese—and that peppery punch just makes it addictive. If you’re looking to impress without stress, give this recipe a try; I promise your family and friends will be asking for seconds. Cooking this felt like sharing a little love on every crispy, cheesy stack!