Creamy baked cacio e pepe potatoes: the easy side dish that drives everyone crazy!
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. Enjoy the combination of the crispiness of the potatoes with the creaminess of the sauce with an extra kick of pepper.
Ingredients
Materials
- Pot
- Cutting board
- Bowl
- Knife
- Paper towel
- Baking dish
- Skimmer
Preparation
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, plunge the potatoes into it and boil them for 4 to 5 minutes to soften them slightly without letting them flake.
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. Stir to distribute evenly.
Transfer potatoes to a baking dish bake in a 390°F/200°C oven for 25 minutes, stirring halfway through cooking 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.
Strain the potatoes, add the pecorino cream set aside, and serve immediately, still warm and creamy.
Observations
How to 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 static oven for 8-10 minutes at 350°F/180°C, adding a drizzle of oil or a tablespoon of pecorino cream to restore softness and creaminess. Avoid microwaving, which tends to make the potatoes rubbery.
What are the secrets to getting perfect cacio e pepe potatoes?
To get really perfect cacio e pepe potatoes, boil them briefly to soften 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 mix with a whisk until smooth and lump-free.
What variations can I try for this recipe?
Cacio e pepe potatoes lend themselves to many mouthwatering variations. You can replace the pecorino romano cheese with parmigiano reggiano or grana padano for a more delicate flavor, or enrich the dish with crispy pancetta, speck or guanciale for a more rustic version.
How can I make the potatoes even crispier?
To get extra crispy potatoes, cook them first at 390°F/200°C and then increase the temperature to 430°F/220°C in the last 5 minutes of cooking. Remember to turn them at least once halfway through and not to overlap them on the baking sheet-they should have room to brown evenly.
How do you make the perfect pecorino cream?
The ideal pecorino cream is smooth and silky. Finely grate Pecorino Romano DOP cheese and combine it in a bowl with a little of the potato cooking water (or hot water). Stir vigorously with a whisk until you get a creamy sauce. If the cream thickens too much, add a little more hot water. Never heat it directly over the fire, or the cheese will congeal.
What kind of potatoes is best to use for this recipe?
Choose compact, low-flour yellow potatoes. They hold their shape well while 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 brown, then add the pecorino cream with the heat off and stir gently. The result will be equally creamy, though less crunchy.
What can cacio e pepe potatoes be paired with?
Creamy cacio e pepe potatoes pair perfectly with white meats such as roast chicken or turkey, but they are also delicious alongside vegetarian main courses such as a vegetable omelet or legume "meat"balls. Served on their own, they become an irresistible idea for appetizers during an aperitif, perhaps accompanied by a light craft beer (remember to consume alcohol in moderation).
Nutrition
- Carbo: 46.4g
- Total fat: 7.9g
- Saturated fat: 1.1g
- Proteins: 4.9g
- Fibers: 4.4g
- Sugar: 5g
- ProPoints: 8
- SmartPoints: 9
Cookware
Attributes
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