Cacio e pepe potatoes (a quick & easy side dish)

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Baked potatoes, mashed potatoes: all classic side dishes for Christmas. If you want to make it a little more exciting but also make it easy on yourself, these cacio e pepe potatoes are a good tip. Potatoes in the skin with lots of Pecorino and black pepper.


Side dish for 4 people:

  • 700 grams of potatoes in their skins (or other nice, small potatoes)
  • 60 grams grated Pecorino
  • 80 ml olive oil
  • 2 tablespoons coarsely ground black pepper
  • Salty

All Italians should look away now, because we know cacio e pepe mainly as that classic, traditional pasta dish from Italy. And this recipe does not require an ounce of pasta.

Yet the classic combination of grated Pecorino and coarsely ground black pepper is a very nice one to borrow for these simple potatoes. We found the original recipe on the website and: we are completely convinced. A simple and quick side dish with strong flavours.

> Also handy: the 5 tastiest side dishes during Christmas

Cacio e pepe potatoes

Cacio e pepe potatoes

Boil the potatoes in plenty of salted water for about 15 to 20 minutes until a knife slides in and out easily. Drain them and put them back in the pan.

Stir in half of the grated Pecorino, half of the ground black pepper and all the olive oil. Also add some salt to taste.

When the cheese has melted, scoop the cacio e pepe potatoes onto a platter. Finally, sprinkle with the rest of the grated cheese and black pepper.

Cacio e pepe potatoes

Source: Culy by
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