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
ingredients
-
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
instructions
- Preheat the oven to 400 degrees F.
- Wash, dry and cut the potatoes in half.
- Put the potatoes in a bowl and brush with olive oil, pepper and salt.
- Place the potatoes on a foil-lined baking sheet and saute them for 20 minutes, or until the fork is tender.
- Take out of the oven and sprinkle the cheese over the potatoes.
- 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
