Italian Recipes

Cacio e Pepe fried potatoes

January 12, 2022

Cacio e Pepe is a Roman pasta dish that is simply made from cheese and pepper. The cheese of choice is Pecorino Romano, and mixed with pasta with a little pasta water, a creamy sauce is made with just a bite of the black pepper. I’ve made this pasta many times over the years, but until recently I never thought of using the Pecorino Romano cheese and black pepper combo on potatoes. It worked so well with fried potatoes that I wondered why I hadn’t thought about it earlier. The potatoes had a creamy center and a crispy outer crust that was addicting.

Enjoy your meal!
Deborah Mele Revised 2022


  • 3 pounds of baby Yukon gold potatoes

  • 1/3 cup olive oil

  • 2 tablespoons of coarsely ground black pepper

  • 1 teaspoon of salt

  • 1 1/2 cups finely grated Pecorino Romano cheese


  1. Preheat the oven to 400 degrees F.
  2. Wash, dry and cut the potatoes in half.
  3. Put the potatoes in a bowl and brush with olive oil, pepper and salt.
  4. Place the potatoes on a foil-lined baking sheet and saute them for 20 minutes, or until the fork is tender.
  5. Take out of the oven and sprinkle the cheese over the potatoes.
  6. Put the tray back in the oven and bake for another 5 minutes or until the potatoes are brown and crispy.

Nutritional information:

Yield: 6th

Serving size: 2 cups

Amount per serving:

Calories: 399Total fat: 18gSaturated fatty acids: 5gTrans fats: 0gUnsaturated fat: 12gCholesterol: 21mgSodium: 662 mgCarbohydrates: 50 gFiber: 6gSugar: 3gProtein: 12g

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