Crispy Cacio e Pepe Roasted Potato Stacks Recipe

If you’re anything like me, you love a side dish that’s both simple to make and packs a serious flavor punch. That’s why I’m so excited to share this Crispy Cacio e Pepe Roasted Potato Stacks Recipe with you. It’s a delightful twist on classic roasted potatoes, layered with nutty Pecorino and Parmigiano cheeses and kissed by bold black pepper. Oh, and did I mention they’re irresistibly crispy on the edges? Stick around, because once you try these, they’ll be a new favorite in your kitchen.

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Ingredients You’ll Need

The magic behind the Crispy Cacio e Pepe Roasted Potato Stacks Recipe lies in using fresh, high-quality cheese and just the right potato. Yukon Golds are my go-to because they hold up well and have a naturally buttery flavor that complements the cheeses beautifully.

• Pecorino Romano: Make sure to finely shred it for even melting and its sharp tangy kick.
• Parmigiano Reggiano: Adds a nutty depth and enhances the crustiness on top.
• Yukon Gold Potatoes: Their creamy texture and thin skins are perfect for stacking and roasting.
• Salted Butter: Helps achieve that golden melt and balances richness.
• Garlic Cloves: Fresh minced garlic infuses the stacks with aromatic warmth.
• Lemon Zest: A bright pop that lifts the whole dish, making it fresh and vibrant.
• Kosher Salt: Essential for seasoning and enhancing all the flavors.
• Freshly Ground Black Pepper: The star of the classic cacio e pepe combo—it gives just the right spicy crunch.
• Fresh Parsley: Brightens up the finished dish as a garnish.
• Flaky Sea Salt: Sprinkled on top for that irresistible savory crunch.

Variations

One of the things I love is how flexible this Crispy Cacio e Pepe Roasted Potato Stacks Recipe is. You can tweak it to suit your tastes or dietary needs without losing any of the character that makes it special.

• Herb Variations: I like adding fresh rosemary or thyme into the butter mixture sometimes—adds a lovely earthiness.
• Cheese Swaps: If you don’t have Pecorino or Parmigiano, try Grana Padano or a sharp Asiago for a slightly different but still fantastic flavor.
• Vegan Version: Use plant-based butter and a vegan parmesan alternative, then sprinkle with nutritional yeast for cheesy notes.
• Spicy Kick: Toss in a pinch of red pepper flakes if you want to spice things up just a little.

How to Make Crispy Cacio e Pepe Roasted Potato Stacks Recipe

Step 1: Prepare Your Cheese and Oven

First things first: preheat your oven to 350ºF and line a baking sheet with parchment paper. Then mix your shredded Pecorino Romano and Parmigiano Reggiano in a bowl. Take half of this cheese mixture and dollop it onto the sheet in 12 small piles—each about a tablespoon. This is going to be the crispy cheesy base for your stacks. Don’t skip the parchment paper; it makes cleanup a breeze and prevents sticking.

Step 2: Slice and Season Your Potatoes

This part is key—slice your Yukon Gold potatoes VERY thinly, about 1/8 inch thick. I use a mandoline because it’s safe and gets consistent slices fast, but a very sharp knife works too if you’re careful. Toss those lovely slices in a bowl with melted butter, minced garlic, lemon zest, kosher salt, and freshly ground black pepper. Use your hands to mix it all thoroughly so every slice gets a flavorful coating. This step really helps the potatoes soften and absorb the seasoning during roasting.

Step 3: Assemble the Potato Stacks

Now, gently start layering the potato slices on top of each cheese pile. Start with the widest slices for the bottom—this gives a strong base—and use progressively smaller slices as you build up to about 1 ½ inches high. Top each stack with another tablespoon of the shredded cheese mixture. This top layer melts into a golden, bubbly crown that’ll make your mouth water.

Step 4: Bake to Perfection

Pop your baking sheet into the oven and bake for 30 to 35 minutes. You want your potatoes to become tender enough to easily pierce with a fork, and your cheese to bubble up with beautiful golden spots. I like to check mine at 30 minutes—if the potatoes aren’t soft yet, give it a few more minutes but keep an eye so the cheese doesn’t burn.

Step 5: Finish and Serve

Once baked, let them rest on the sheet for about 5 minutes to firm up a bit. Then carefully transfer the stacks to a serving platter, and garnish with more freshly ground black pepper, chopped parsley, and a sprinkle of flaky sea salt. Serve warm and watch everyone fight over the crispy edges!

How to Serve Crispy Cacio e Pepe Roasted Potato Stacks Recipe

Garnishes

I’m a huge fan of simple, fresh garnishes here. I always top these stacks with a handful of chopped parsley for color and freshness, more cracked black pepper for that bold punch, and flaky sea salt for that satisfying crunch. Sometimes I add a light drizzle of good quality olive oil just before serving—it takes the flavor up another notch.

Side Dishes

Because these potato stacks are rich and flavorful, I like pairing them with lighter main dishes like roasted chicken or grilled fish. They also shine alongside simple greens like arugula salad with lemon vinaigrette or sautéed sautéed green beans with garlic. Trust me, they’re versatile and satisfyingly crispy enough to hold their own.

Creative Ways to Present

For special occasions, I’ve layered these stacks in individual mini cast iron skillets or stacked them neatly on a large, rustic wooden board. A sprinkle of microgreens or edible flowers makes for an eye-catching presentation everyone asks about. You can also add a small ramekin of peppery aioli or garlic dip on the side to really elevate the experience.

Make Ahead and Storage

Storing Leftovers

If you do have leftovers—which might be rare!—store them in an airtight container in the fridge for up to 3 days. Because they’re cheesy and buttery, they’ll keep their flavor, but the crispy edges might soften a little.

Freezing

I don’t recommend freezing these potato stacks because the texture changes quite a bit, and the potato layers can become soggy when thawed. Fresh is definitely best for this recipe to keep that perfect crispiness.

Reheating

The trick to reheating is to revive the crisp edges without drying out the potatoes. I like reheating them on a baking sheet in a 375ºF oven for 10-15 minutes or until warmed through and crispy again. Avoid the microwave if you want to keep that crunch.

FAQs

Final Thoughts

I’ve come to cherish this Crispy Cacio e Pepe Roasted Potato Stacks Recipe because it feels so luxurious yet is incredibly easy to pull off. I love serving it when friends come over—they’re always impressed, and I love that my prep is minimal. Honestly, it’s the kind of recipe you’ll want to make on repeat, whether for weeknight dinners or special gatherings. Give it a try, and I’m sure you’ll find it as addictively crispy and cheesy as I do!

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