Crispy Cacio e Pepe Roasted Potato Stacks Recipe

Introduction

Crispy Cacio e Pepe Roasted Potato Stacks are a delightful twist on classic comfort food. Layers of tender, flavorful potatoes are combined with sharp, melted cheese and a peppery kick for an impressive side dish or snack. They’re as beautiful as they are delicious.

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

1. Step 1: Preheat the oven to 350ºF. Line a baking sheet with parchment paper. In a bowl, mix the shredded Pecorino Romano and Parmigiano Reggiano cheeses together. Reserve half (¾ cup) of the cheese mixture for topping.
2. Step 2: On the prepared baking sheet, make twelve 1-tablespoon piles using half of the cheese mixture.
3. Step 3: Using a mandoline or sharp knife, slice the potatoes into ⅛-inch thick slices. Place the slices in a large bowl.
4. Step 4: Add melted butter, minced garlic, lemon zest, kosher salt, and 1 ½ teaspoons freshly ground black pepper to the potatoes. Toss with your hands until the slices are evenly coated.
5. Step 5: On each cheese pile, layer the potato slices into stacks about 1 ½ inches tall, starting with the largest slices at the bottom and smallest at the top.
6. Step 6: Top each stack with 1 tablespoon of the reserved cheese. Bake for 30-35 minutes until the potatoes are tender and the cheese is golden brown and crispy.
7. Step 7: Allow the stacks to cool on the baking sheet for 5 minutes. Transfer to a serving platter and garnish with additional freshly ground black pepper, parsley, and flaky sea salt.

Tips & Variations

• Use a mandoline for uniform potato slices to ensure even cooking and a neat stack.
• Try adding a pinch of smoked paprika or chili flakes for extra warmth and flavor.
• For a vegetarian option, use unsalted butter or olive oil instead of salted butter.
• Swap Yukon gold potatoes for red potatoes if you prefer a firmer texture.

Storage

Store leftover potato stacks in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325ºF oven for 10-15 minutes to crisp them up, or warm in a skillet over medium heat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these potato stacks in advance?

Yes, you can assemble the stacks and refrigerate them for a few hours before baking. Just add a few extra minutes to the baking time if baking cold stacks.

What if I don’t have Pecorino Romano cheese?

You can substitute Pecorino Romano with extra Parmigiano Reggiano or another hard, salty cheese like Grana Padano for a similar flavor profile.

Crispy Cacio e Pepe Roasted Potato Stacks Recipe

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★★★★★

4.5 from 134 reviews

• Author: Jack
• Total Time: 50 minutes
• Yield: 12 potato stacks 1x

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Description

These Crispy Cacio e Pepe Roasted Potato Stacks combine thinly sliced Yukon gold potatoes layered with a flavorful blend of Pecorino Romano and Parmigiano Reggiano cheeses, garlic, lemon zest, and freshly ground black pepper. Baked until golden and crispy, these elegant potato stacks make a perfect side dish or appetizer with a delightful balance of savory, tangy, and peppery flavors.

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Ingredients

Scale 1x2x3x

Cheese Mixture

• ¾ cup (1.3 ounces) finely shredded Pecorino Romano cheese
• ¾ cup (1.3 ounces) finely shredded Parmigiano Reggiano cheese

Potato Stacks

• 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
• Flaky sea salt

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Instructions

1. Preheat the Oven: Preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper to prevent sticking and facilitate cleanup.
2. Prepare the Cheese Base: In a bowl, combine the shredded Pecorino Romano and Parmigiano Reggiano cheeses. Take half of this mixture (¾ cup) and create twelve 1-tablespoon piles spaced evenly on the parchment paper-lined baking sheet.
3. Slice the Potatoes: Using a mandoline or very sharp knife, slice the Yukon gold potatoes into very thin rounds, about ⅛ inch thick, to ensure even cooking and crispiness.
4. Season the Potatoes: Transfer the sliced potatoes to a large bowl. Pour in the melted butter, add the minced garlic, lemon zest, kosher salt, and freshly ground black pepper. Use your hands to toss the slices thoroughly until every potato slice is evenly coated with the flavorful mixture.
5. Assemble the Potato Stacks: On top of each cheese pile on the baking sheet, start layering the potato slices in stacks approximately 1 ½ inches tall. Use the widest slices at the bottom for stability, gradually using smaller slices as you build upwards.
6. Add Final Cheese Topping: Once the potato stacks are assembled, top each stack with the remaining 1 tablespoon of shredded cheese to encourage a crispy golden crust while baking.
7. Bake: Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the potatoes are fork-tender and the cheese on top is melted and golden brown.
8. Cool and Garnish: Remove from the oven and let the potato stacks cool on the baking sheet for 5 minutes. Transfer the stacks to a serving platter and garnish with additional freshly ground black pepper, finely chopped parsley, and a sprinkle of flaky sea salt for an added touch of flavor and texture.

Notes

• Use a mandoline for uniformly thin potato slices for even cooking and a beautiful presentation.
• Ensure potatoes are well coated in butter and seasoning for maximum flavor infusion.
• Be gentle when stacking to prevent the stacks from collapsing before baking.
• You can substitute salted butter with unsalted butter plus an extra pinch of salt if preferred.
• Serve immediately for the best texture; reheating might reduce crispiness but still tastes great.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Italian

Keywords: Cacio e Pepe, roasted potatoes, potato stacks, Italian side dish, baked potatoes, cheesy potatoes, lemon zest potatoes, garlic potatoes, crispy potatoes