Description
Crispy Cacio e Pepe Roasted Potato Stacks are a delicious, elegant side dish featuring thinly sliced Yukon gold potatoes layered with a savory blend of Pecorino Romano and Parmigiano Reggiano cheeses, infused with garlic, lemon zest, and plenty of black pepper. Baked until golden and crispy, these individual potato stacks are perfect for impressing guests or elevating a weeknight meal.
Ingredients
Scale
Cheese Blend
- ¾ cup (1.3 ounces) finely shredded Pecorino Romano cheese
- ¾ cup (1.3 ounces) finely shredded Parmigiano Reggiano cheese
Potatoes and Seasoning
- 1 ½ lb. Yukon gold or yellow potatoes (about 5-6 small potatoes)
- 2 tablespoons salted butter, melted
- 3 cloves garlic, minced
- Zest of 1 lemon
- ¾ teaspoon kosher salt
- 1 ½ teaspoons freshly ground black pepper, plus more for garnish
Garnish
- Finely chopped parsley, for garnish
- Flaky sea salt, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350ºF and line a baking sheet with parchment paper to ensure easy removal and cleanup.
- Prepare Cheese Base: In a bowl, mix the shredded Pecorino Romano and Parmigiano Reggiano cheeses. Then, use half (¾ cup) of this mixture to form twelve 1-tablespoon piles spaced evenly on the parchment-lined baking sheet.
- Slice Potatoes: Using a mandoline or a very sharp knife, slice the potatoes into very thin ⅛-inch slices to allow them to cook evenly and stack well.
- Season Potatoes: Place the potato slices in a large bowl and pour melted butter over them. Add minced garlic, lemon zest, kosher salt, and freshly ground black pepper. Toss thoroughly by hand until every slice is evenly coated with the buttery seasoning.
- Assemble Stacks: On top of each cheese pile on the baking sheet, layer potato slices to create approximately 1 ½-inch tall stacks. Use the widest slices at the bottom, stacking progressively smaller slices toward the top for stability and an attractive appearance.
- Top with Cheese and Bake: Finish each stack with 1 tablespoon of the remaining shredded cheese. Bake in the preheated oven for 30-35 minutes, or until the potatoes are tender when pierced with a fork and the cheese on top is golden and crispy.
- Cool and Garnish: Remove the stacks from the oven and let them cool on the baking sheet for 5 minutes. Then transfer to a platter and garnish with additional freshly ground black pepper, flaky sea salt, and finely chopped parsley before serving.
Notes
- Use a mandoline for even, thin slices to ensure even cooking and crispiness.
- Letting the stacks cool slightly helps them hold together better when serving.
- These stacks are best served warm but can be reheated gently in the oven.
- Substitute dairy-free cheese if a lactose-free version is needed, though texture may vary.
- Adjust black pepper to taste for more or less spice.
Nutrition
- Serving Size: 1 potato stack
- Calories: 210
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 25 mg
