Crispy Cacio e Pepe Potatoes
Crispy Cacio e Pepe Potatoes
Serves: 4 people
Active Time: 20 Minutes
Total Time: 40 Minutes
Level: Easy
Ingredients:
2 pounds baby or fingerling potatoes
Kosher salt and freshly ground black pepper
1 teaspooon baking soda
1/3 cup extra-virgin olive oil, plus more for drizzling
1 cup parmesan cheese
Steps:
Preheat the oven to 425°F
Add potatoes to a saucepan and cover with cold water. Add 2 tablespoons of kosher salt and bring to a boil over medium-high heat. Once boiling, reduce to medium-low and cook until the potatoes are tender and easily pierced with a knife or fork, about 12-15 minutes. Drain and transfer to a large bowl to cool.
Drizzle with olive oil and season with kosher salt. Toss to coat and transfer to a rimmed baking sheet. Using the bottom of a mason jar or glass, push down lightly to delicately smash the potatoes. Drizzle the tops of the potatoes with more olive oil and top with freshly ground black pepper. Roast the potatoes until golden brown and crispy, about 30 minutes, flipping the potatoes halfway through.
Top with ½ cup parmesan cheese and more freshly cracked black pepper. Place back ito the oven to cook for 5 minutes more. Remove from the oven and top with remaining ½ cup parmesan and several cranks of freshly cracked black pepper and enjoy!
