Crispy Smashed Cacio e Pepe Potatoes Tips, FAQ & printable recipe

Tips for success

To achieve the most intense pepper flavor, toast the cracked peppercorns in the butter until they are fragrant, but be careful not to burn them, as this can turn the flavor bitter.

The goal is to infuse the butter with the spicy, woody notes of the pepper. This infused butter can also be prepared a few minutes ahead of time and kept warm while the potatoes finish their initial roasting phase.

For an extra layer of flavor, ensure the potatoes are salted generously while they boil, as the salt will penetrate the potato flesh and provide a base that complements the saltiness of the Pecorino Romano.

If you prefer a sharper kick, you can increase the amount of black pepper slightly, but remember that the Tellicherry variety is quite potent and a little goes a long way in this recipe.

Variations

• Garlic Infusion: Add two cloves of thinly sliced garlic to the butter while toasting the peppercorns. This provides a deep, savory aroma that complements the sharpness of the Pecorino Romano and adds another layer of complexity to the butter sauce.
• Herb-Crusted Variation: Toss the potatoes with a tablespoon of finely chopped fresh rosemary or thyme immediately after they come out of the oven. The herbs will bloom in the residual heat, adding a fresh, earthy contrast to the rich pepper and cheese flavors.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days. Allow leftovers to cool for no more than 2 hours before refrigerating.

Freezer

Freezing is not recommended as the texture of the potatoes will become mealy and the cheese coating will lose its structure upon thawing.

Reheat

Reheat in a 400°F (200°C) oven for 10-15 minutes until crisp. Avoid the microwave, which will make the potatoes soft and rubbery.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best possible texture, try to keep the potatoes in a single layer if space permits. Note that while the flavor will remain excellent, the crispy texture of the potatoes will naturally soften over time due to the moisture content of the cheese and the potatoes themselves.

You can boil the potatoes up to one day in advance. After boiling, drain them well, let them cool completely, and store them in the refrigerator.

When you are ready to serve, bring them to room temperature for about 30 minutes before smashing and roasting as directed. This approach saves significant time on the day of serving without compromising the final quality of the crispy smashed potatoes.

Serving ideas

Serve these potatoes immediately while they are piping hot and the Pecorino Romano is still slightly gooey. They pair exceptionally well with roasted meats, grilled vegetables, or a fresh, crisp salad that can balance the richness of the pepper butter and cheese. Present them directly in the cast-iron skillet for a rustic, family-style presentation that keeps the potatoes warm longer.

For a more refined plating, use a spatula to carefully lift the potatoes onto a warm serving platter, ensuring that the crispy bits and any melted cheese from the bottom of the skillet are included.

A final dusting of freshly grated Pecorino Romano just before serving adds a beautiful, snowy finish that enhances the visual appeal and adds a fresh burst of sharp, salty flavor to every bite.

Frequently asked questions

Recipe card

Crispy Smashed Cacio e Pepe Potatoes

Prep 15 minCook 55 minTotal 1 h 10 minServes 4

Ingredients

• 700 g baby Yukon Gold potatoes
• 45 ml extra-virgin olive oil
• 2 tbsp coarsely cracked Tellicherry black peppercorns
• 40 g butter
• 120 g finely grated Pecorino Romano

Instructions

1. Place the baby Yukon Gold potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender throughout. Drain the potatoes thoroughly and allow them to steam-dry in the colander for a few minutes to ensure maximum crispiness during roasting.
2. Preheat the oven to 450°F (230°C). Pour the extra-virgin olive oil into a preheated cast-iron skillet. Place the boiled potatoes into the skillet and use a masher to smash each one until flat with jagged edges. Roast in the oven for 25 minutes until the edges are golden and ultra-crisp.
3. While the potatoes roast, melt the butter in a small saucepan and toast the cracked black peppercorns until fragrant. Remove the skillet from the oven, pour the foaming pepper butter over the crispy potatoes, and toss to coat. Blanket with the grated Pecorino Romano and return to the oven for 3 minutes to melt and blister the cheese.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

9.5 g

Carbohydrates

38 g

Fat

15 g

Fiber

3.5 g

Sugar

1.5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.