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.
Ingredients
Scale
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
Instructions
- Preheat the Oven: Preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper to prevent sticking and facilitate cleanup.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
