Description
Crispy Cacio e Pepe Roasted Potato Stacks are a delightful twist on the classic Italian dish, combining thinly sliced Yukon gold potatoes layered with a blend of Pecorino Romano and Parmigiano Reggiano cheeses. Coated in a garlic, lemon zest, and black pepper seasoned butter, these stacks bake to golden perfection with a crispy cheese crust and tender, flavorful interior. Garnished with parsley and flaky sea salt, they make an elegant and irresistible side dish perfect for any occasion.
Ingredients
Cheese Mixture
- ¾ cup (1.3 ounces) finely shredded Pecorino Romano cheese
- ¾ cup (1.3 ounces) finely shredded Parmigiano Reggiano cheese
Potato Stack
- 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 Oven: Preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper to prepare for baking the potato stacks.
- Prepare Cheese Piles: In a bowl, combine the shredded Pecorino Romano and Parmigiano Reggiano cheeses. Take half of this mixture (¾ cup) and make 12 piles of 1 tablespoon each on the parchment-lined baking sheet—these will serve as the base for the potato stacks.
- Slice Potatoes: Using a mandoline or very sharp knife, slice the Yukon gold potatoes very thinly, about ⅛ inch thick, for even cooking and stacking.
- Season Potatoes: Place the sliced potatoes in a large bowl. Add melted butter, minced garlic, lemon zest, kosher salt, and freshly ground black pepper. Toss thoroughly with your hands to ensure every potato slice is well coated with the flavorful mixture.
- Assemble Stacks: Build each potato stack by layering slices onto each cheese pile on the baking sheet. Start with the widest slices at the bottom, gradually using smaller slices for the top to create 1 ½-inch high stacks. Finish each stack by topping it with 1 tablespoon of the remaining shredded cheese.
- Bake Stacks: Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the potatoes are fork-tender and the cheese has turned golden brown and crispy.
- Cool and Garnish: Allow the stacks to cool on the baking sheet for 5 minutes. Transfer them carefully to a serving platter and garnish with additional freshly ground black pepper, chopped parsley, and flaky sea salt for extra flavor and texture.
Notes
- To make a vegan or dairy-free version, substitute the butter with vegan butter and use your favorite dairy-free cheese alternatives, though the texture and flavor may vary as this has not been tested.
- For neat and uniform stacks, use a mandoline for consistent potato slices and choose potatoes of similar size.
- Adjust the black pepper quantity to taste for a spicier or milder flavor profile.
- Letting the stacks cool slightly before serving helps them firm up and maintain their shape when plated.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
