Cacio e Pepe Smashed Potatoes

Updated at: Thu, 17 Aug 2023 11:34:20 GMT

Step 1

Fill a stockpot with 3/4 with water. Season with 1 tbsp of salt. Bring to a boil. Add the potatoes and cook for 15-20 minutes, until fork tender and soft (but not too soft that they are crumbly.) Larger could take up to 25 minutes. While they cook, preheat the oven to 425 F. Drain and dry, then let them cool for 5-10 minutes.

Step 2

Place the potatoes on a sheet pan. If you have any much larger potatoes, feel free to slice them in half crosswise. With the back of a mason jar or glass, smash the potatoes until flattened. Coat generously with olive oil and season with a pinch of salt and pepper. Feel free to also add some sprinkled pecorino on there too. Bake for 25-30 minutes, until golden brown and crispy. Check on them at 20 minutes and flip if the side facing the pan is golden brown. Towards the end of the cook time, work on the sauce (below.)

Step 3

For the sauce, heat the heavy cream in a sauce pan on medium high heat until it begins to bubble. Add 2 cups of the pecorino and whisk until combined and creamy. Add about 1 tsp of fresh cracked black pepper (or more, to taste.) Let the sauce bubble for 1-2 more minutes until thick and coating the back of a spoon. Remove from the heat.

Step 4

Plate the sauce first, then potatoes on top. Top with more grated pecorino and more cracked black pepper.

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