Description
These Crispy Cacio e Pepe Roasted Potato Stacks are a delicious and elegant side dish featuring layers of thinly sliced Yukon gold potatoes, infused with garlic, lemon zest, and plenty of Pecorino Romano and Parmigiano Reggiano cheese. Baked to golden perfection, they offer a crunchy, cheesy exterior with tender, flavorful potatoes inside, all elevated by fresh black pepper and flaky sea salt.
Ingredients
Units
Scale
Cheese
- 3/4 cup (1.3 ounces) finely shredded Pecorino Romano cheese
- 3/4 cup (1.3 ounces) finely shredded Parmigiano Reggiano cheese
Potatoes
- 1 1/2 lb. Yukon gold or yellow potatoes (about 5-6 small potatoes)
Seasoning & Flavor
- 2 tablespoons salted butter, melted
- 3 cloves garlic, minced
- Zest of 1 lemon
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper, plus more for garnish
- Finely chopped parsley, for garnish
- Flaky sea salt, for garnish
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350ºF (175ºC). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix cheeses and form piles: In a bowl, combine the shredded Pecorino Romano and Parmigiano Reggiano cheeses. Take half of this mixture (¾ cup) and arrange it into 12 small piles, each containing about 1 tablespoon of cheese, spaced evenly on the parchment-lined baking sheet.
- Slice and season potatoes: Use a mandoline or a very sharp knife to slice the potatoes thinly, approximately ⅛ inch thick. Place the slices in a large bowl and add the melted butter, minced garlic, lemon zest, kosher salt, and freshly ground black pepper. Toss everything thoroughly with your hands to ensure each slice is well coated with seasoning and butter.
- Assemble potato stacks: On each pile of cheese on the baking sheet, layer the potato slices to create stacks about 1 ½ inches tall. Start with the widest slices at the bottom and gradually use smaller slices towards the top for a neat stack. Finish each stack by topping it with 1 tablespoon of the remaining shredded cheese.
- Bake until tender and golden: Place the baking sheet in the preheated oven and bake for 30-35 minutes. The potatoes should become fork-tender, and the cheese on top should turn a golden brown, forming a crispy crust.
- Cool and garnish: Let the potato stacks cool on the baking sheet for 5 minutes to set. Then transfer them carefully to a serving platter. Garnish with additional freshly ground black pepper, finely chopped parsley, and flaky sea salt for an extra burst of flavor and presentation.
Notes
- For best results, use a mandoline slicer to ensure uniform potato thickness for even cooking.
- You can substitute Yukon gold potatoes with other waxy potatoes but avoid starchy varieties like russets to maintain stack integrity.
- Adjust the amount of black pepper to your taste preference, as cacio e pepe is known for a peppery kick.
- Ensure the cheese is finely shredded for a better melt and crisp texture on the stacks.
- These stacks make a perfect side dish for roasted meats or can be served as an elegant appetizer.
Nutrition
- Serving Size: 1 stack
- Calories: 230
- Sugar: 1.5g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
