Crispy Cacio e Pepe Roasted Potato Stacks
Cheesy, crispy cacio e pepe potato stacks made with super simple ingredients for a fun, unique potato side dish! These easy potato stacks get roasted to golden perfection and are such a great way to surprise and delight guests this holiday season.
Servings 6 servings
Calories 190cal
Ingredients
- ¾ cup (1.3 ounces) finely shredded Pecorino Romano cheese
- ¾ cup (1.3 ounces) finely shredded Parmigiano Reggiano cheese
- 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
- Finely chopped parsley, for garnish
- Flaky sea salt, for garnish
Instructions
- Preheat the oven to 350ºF.
- Line a baking sheet with parchment paper. Mix the shredded Pecorino Romano and Parmigiano Reggiano cheeses together in a bowl. Take half (¾ cup) of the shredded cheese and make 12 1-tablespoon piles of cheese on the parchment-lined sheet.
- Slice the potatoes ⅛ of an inch thick using a mandoline or very sharp knife. Add sliced potatoes to a large bowl, then pour in melted butter, minced garlic, lemon zest, salt, and pepper. Use your hands to toss everything together until the potatoes are very well coated.
- On top of each pile of cheese, layer the potato slices into 1 ½-inch stacks, using the widest potato slices at the bottom and smallest on top. Top each potato stack with 1 tablespoon of shredded cheese, then bake for 30-35 minutes until the potatoes are fork-tender and the cheese is golden brown.
- Let cool on the baking sheet for 5 minutes, then place the potato stacks on a platter with more freshly ground black pepper, parsley, and flaky sea salt on top.
Notes
To make vegan/dairy-free: I haven't tested this, but feel free to try this recipe with vegan butter and your favorite dairy-free cheese shreds.
See the full post for tips and tricks for making these potato stacks!
Nutrition
Serving: 2potato stacks | Calories: 190cal | Carbohydrates: 16.3g | Protein: 8.1g | Fat: 10.7g | Saturated Fat: 6.2g | Fiber: 2.2g | Sugar: 1.1g