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Cacio e Pepe Roasted Potatoes

Cook Time:
30 mins
Prep Time:
10 mins

Chef notes

This recipe is so easy but restaurant-quality in terms of flavor and presentation. Whether you're making these for a dinner party or a last-minute Thanksgiving side, these cacio e pepe potatoes are easy to throw together with just a few ingredients. All you're doing is roasting the potatoes on a sheet pan and making an easy, three-ingredient cream sauce, but your guests will think it took a lot more effort.

Technique tip: Make sure you don't overcrowd your sheet pan in order to get the crispiest potatoes possible! You can make this sauce 1 to 2 days ahead, then just reheat in a sauce pan prior to serving.

Swap options: Can't find creamer potatoes? Substitute any potato of your choice. If you use a larger potato such as russet or yellow potatoes, just be sure to cut them into a large dice so they are 1 to 2 inches in size. Fingerling potatoes are also a great option here. If you don't want to make the rich cream sauce, just grate Pecorino on both sides of the potatoes right when they come out of the oven. The cheese will melt onto the potatoes and give you that cacio e pepe essence without the sauce. You can substitute grated Parmesan for Pecorino.


  • 2 pounds yellow baby potatoes, halved
  • olive oil
  • kosher salt and freshly ground black pepper, to taste (preferably Tellicherry black peppercorns)
  • 1 cup heavy cream
  • 2 cups freshly grated Pecorino, divided



Preheat the oven to 425 F. Place the sliced potatoes on a large sheet pan. If the sheet pan is crowded, separate the potatoes between two sheet pans. Season with olive oil and season with a pinch of salt and pepper. Feel free to also add some sprinkled Pecorino on there, too. Toss until fully coated in the seasonings and oil.


Bake for 25 to 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.


For the sauce, heat a saucepan on medium-high heat. Add the heavy cream and cook until it begins to bubble, stirring occasionally. Reduce to a simmer. Add 1½ cups of the Pecorino and whisk until combined and creamy. Add approximately 1 teaspoon of fresh cracked black pepper (or more to taste). Stir and let the sauce bubble for 1 to 2 more minutes until thick and coating the back of a spoon. Remove from the heat.


Plate the sauce first, then the crispy potatoes on top. Top with more grated Pecorino and more cracked black pepper. Serve any extra sauce on the side; enjoy while hot.