Potatoes go gourmet in this baked cacio e pepe recipe: simple to make, impossible to forget
There are dishes that need no special effects to make their mark. Creamy baked cacio e pepe potatoes are just that: a simple recipe made with just a few ingredients, but capable of releasing all the warmth of the most authentic Italian cuisine.
Imagine potatoes slowly browning in the oven, crispy outside and soft inside, while a velvety cream of Pecorino Romano DOP envelops them with its intense flavor. The scent of freshly ground black pepper completes the magic, creating a perfect balance between crunchiness and creaminess, between homemade simplicity and authentic taste that wins you over at first taste.
What do you need to make creamy cacio e pepe potatoes?
Ingredients for 4 persons
- 15 oz potatoes
- 2 oz grated Pecorino cheese (2/3 cup)
- Black peppercorns (freshly ground) to taste
- Extra-virgin olive oil to taste
- Fine salt to taste
Step-by-step preparation of cacio e pepe potatoes
- Preheat the oven to 390°F/200°C.
- Peel and cut the potatoes into regular wedges or cubes, rinse them under cold water to remove the starch, and let them drain.
- Boil the potatoes in salted water for about 5 minutes to soften them without flaking, then drain with a skimmer and keep the cooking water aside.
- Dry the potatoes well with paper towels, then season in a bowl with extra virgin olive oil, salt and freshly ground black pepper.
- Place the potatoes in a baking dish and bake for 25 minutes, stirring halfway through cooking to brown them evenly.
- Prepare the cream by mixing the pecorino cheese with the hot cooking water, adding it a little at a time until you have a smooth, creamy, pepper-scented sauce.
- Pour half the cream over the freshly baked potatoes, stir gently, and return to the oven for another 10 minutes, until a golden crust forms.
- Add the remaining cream out of the oven and serve immediately, while the potatoes are still warm and perfectly creamy.
Expert Tip: Should the cream be too thick, gradually add a little of the hot cooking water and stir until it is a smooth, velvety consistency that perfectly coats the potatoes.
Not just a side dish: an irresistible gourmet appetizer
Cacio e pepe potatoes are not just a side dish, but a real appetizer treat. Serve them in small bowls or small single-portion glasses for a refined, convivial effect. Their enveloping creaminess and the strong flavor of pecorino cheese pair perfectly with intensely scented craft beers that enhance the contrast between savory and aromatic notes.
Ideal for surprising guests with simplicity and taste, these potatoes transform every aperitif into a moment of pure pleasure, balancing comfort food and sophistication.
Why you will like creamy cacio e pepe potatoes
You only need a taste to understand why everyone loves them
- Simple but surprising: few ingredients, lots of flavor, and preparation within everyone's reach.
- Creamy and crispy together: the contrast between the soft interior and the golden surface conquers at the first bite.
- Pecorino and pepper, the perfect pair: a mix of flavor and aroma that makes every bite irresistible.
- Perfect for appetizers: serve them in small bowls with a well-chilled craft beer and lots of conviviality.
- Authentic comfort food: a heartwarming dish perfect for sharing simple but special moments.
All the tricks for making creamy cacio e pepe potatoes
Want to bring perfect baked creamy cacio e pepe potatoes to the table? I'll let you in on all the secrets to getting the right combination of golden crunchiness and enveloping creaminess, just like in a real Italian trattoria.
Follow the full step-by-step recipe by clicking on the link below:
There are recipes that can turn a few ingredients into an unforgettable dish. Oven-baked creamy cacio e pepe potatoes are one of them: a perfect encounter between the simplicity of country tradition and the intensity of Roman cuisine's flavors...
Daniele Mainieri
Comments