Creamy baked cacio e pepe potatoes: the easy side dish that drives everyone crazy!

Name: Creamy baked cacio e pepe potatoes: the easy side dish that drives everyone crazy!
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2
Cuisine: En
Ingredients: 450 g potatoes; 60 g grated Pecorino Romano DOP; Whole black peppercorns, freshly ground, to taste; Extra-virgin olive oil, to taste; Fine salt, to taste

Side dish

Very Easy

45 min

283 Kcal

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 meeting of the simplicity of country cooking traditions and the intensity of Roman cuisine. Imagine the potatoes turning golden in the oven as a cream of Pecorino Romano DOP envelops them in a velvety embrace, creating a crispy surface and a soft, tender interior. The magic is all in the creaminess: some of the sauce is added halfway through cooking to flavor and coat the potatoes, and the rest is poured over them at the end, while they are still hot, to give them a smooth, indulgent consistency that wins you over at the first bite. Every forkful strikes a balance between crispness and creaminess, between the intense aroma of Pecorino and the bold character of freshly ground black pepper. A simple side dish, but one that can steal the show from any main course.

Ingredients

450 g potatoes
60 g grated Pecorino Romano DOP
Whole black peppercorns, freshly ground, to taste
Extra-virgin olive oil, to taste
Fine salt, to taste

Materials

Pot
Cutting board
Bowl
Knife
Paper towels
Baking dish
Skimmer

Preparation

Preparation5 min

Cook time40 min

Preheat the oven to 390°F/200°C.
Peel the potatoes and cut them into regular wedges or cubes. Rinse them under cold water to remove excess starch and let them drain well.
Bring a pot of salted water to a boil, add the potatoes, and boil them for 4 to 5 minutes to soften them slightly without letting them fall apart.
Drain the potatoes, taking care to keep the cooking water aside, then dry them well with paper towels.
Place the potatoes in a bowl, season with extra-virgin olive oil, salt, and freshly ground black pepper. Toss to coat evenly.
Transfer the potatoes to a baking dish and bake at 390°F/200°C for 25 minutes, stirring halfway through to brown them on all sides.
Meanwhile, pour some pecorino cheese into a bowl and gradually add cooking water, stirring vigorously with a whisk. Alternate pecorino and water until a smooth, thick cream is obtained. Top with black pepper.
Remove the baking dish from the oven, pour half of the pecorino cream over the hot potatoes and stir gently to distribute it evenly. Return the pan to the oven and continue baking for another 10 minutes until a light golden crust forms on the surface.
Remove the potatoes from the oven, add the reserved pecorino cream, and serve immediately while still hot and creamy.

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FAQ ❓

How should I store leftover cacio e pepe potatoes?

Store the potatoes in an airtight container in the refrigerator for up to two days. When ready to serve, reheat them in the oven for a few minutes with a drizzle of oil or a little fresh sauce to restore their original creaminess. When ready to serve them, reheat them in a conventional oven for 8–10 minutes at 350°F/180°C, adding a drizzle of oil or a tablespoon of pecorino cream to restore their softness and creaminess. Avoid the microwave, which tends to make the potatoes rubbery.

What are the secrets to making perfect cacio e pepe potatoes?

To make truly perfect cacio e pepe potatoes, boil them briefly to soften them and dry them well before putting them in the oven: moisture is the enemy of crispness. The pecorino cream should be smooth and velvety, so gradually add a little hot cooking water and whisk until smooth and lump-free.

What variations can I try with this recipe?

Cacio e pepe potatoes lend themselves to many delicious variations. You can replace Pecorino Romano with Parmigiano Reggiano or Grana Padano for a milder flavor, or add crispy pancetta, speck, or guanciale for a more rustic version.

How can I make the potatoes even crispier?

To make extra-crispy potatoes, cook them first at 390°F/200°C and then increase the temperature to 430°F/220°C for the last 5 minutes of cooking. Remember to turn them at least once halfway through, and don't overlap them on the baking sheet: they need room to brown evenly.

How do you make the perfect pecorino cream?

The ideal pecorino cream is smooth and silky. Finely grate the Pecorino Romano DOP and combine it in a bowl with a little of the potato cooking water (or hot water). Whisk vigorously until you get a creamy sauce. If the cream thickens too much, add a little more hot water. Never heat it directly over the heat, or the cheese will seize.

What kind of potatoes are best for this recipe?

Choose firm, waxy yellow potatoes. They hold their shape well during cooking and create a perfect contrast between the crispy crust and the soft, creamy interior.

Can I make this recipe without an oven?

Yes, you can also prepare cacio e pepe potatoes in a frying pan. After boiling and drying them, brown them with a drizzle of oil until golden, then add the pecorino cream with the heat off and stir gently. The result will be just as creamy, though less crispy.

What can cacio e pepe potatoes be served with?

Creamy cacio e pepe potatoes pair perfectly with white meats such as roast chicken, turkey, or veal scallopini with lemon, but they are also delicious alongside vegetarian main courses such as a vegetable frittata or legume patties. Served on their own, they make an irresistible snack for an aperitif, perhaps accompanied by a light craft beer.

Nutrition

for 1 serving / for 100 g

Calories: 283Kcal

Carbo: 46.4g
Total fat: 7.9g
Saturated fat: 1.1g
Proteins: 4.9g
Fibers: 4.4g
Sugar: 5g
ProPoints: 8
SmartPoints: 9

Nutritional information for 1 serving (265g)

Cookware

oven

burner

Attributes

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

Comments

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4.5/5, 2 votes