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Tuesday, November 5, 2024

Crispy Cacio e Pepe Roasted Potato Stacks


I’m baaack with a NEW crispy, tacky, completely scrumptious potato aspect dish that can have your family and friends doing backflips off the dinner desk this vacation season.

An excessive amount of? Oh effectively.

These great roasted potato stacks are SO straightforward to make with easy components and really feel just a little extra particular than your conventional vacation mashed potatoes (though I’ve a brand new a type of coming quickly, too, that’s *additional*). They bake as much as golden brown perfection with two varieties of melty cheese and are really love-at-first-bite.

I included a couple of ideas and methods for making them, plus a few of my go-to sauces if you happen to’re a dip lady like me. Serve them up for Thanksgiving or perhaps a enjoyable vacation brunch and revel in!

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crispy potato stacks on a serving plattercrispy potato stacks on a serving platter

Wait, what are “potato stacks?”

In the event you’ve by no means heard of (or seen) potato stacks earlier than, you’re in for SUCH a enjoyable, elevated aspect dish. Roasted potato stacks are basically thinly sliced potatoes tossed in butter and herbs, then rigorously positioned on high of one another in a stack and roasted to crispy perfection. The result’s a gorgeous layer of potatoes with crispy edges and gentle middles.

In my cacio e pepe model, we’re inserting every potato stack onto a pile of cheese AND including cheese on high to get a crispy, tacky exterior to every stack! Some folks assemble the sliced potatoes in a muffin tin to carry their “stack” form, however I feel they’re straightforward to pile up on an everyday, lined baking sheet.

tossing sliced potatoes in butter and herbs to make stacked potatoestossing sliced potatoes in butter and herbs to make stacked potatoes

Every thing you’ll have to make these cacio e pepe potato stacks

The most effective half about this recipe? You simply want a handful of tremendous easy components:

  • Potatoes: I like to make use of Yukon gold or yellow potatoes as a result of they’ve the right buttery texture.
  • Cheese: grate up some contemporary Pecorino Romano and Parmigiano Reggiano cheeses to create the tacky base and high of the stacked potatoes.
  • For the potato mix-ins: you’ll toss your sliced potatoes in salted butter, contemporary garlic, lemon zest, and loads of salt and pepper. The cheese and black pepper give them a cacio e pepe taste!
  • To garnish: I wish to serve them on a platter and high them with contemporary parsley and flaky sea salt for a reasonably look.

Can I make them vegan?

I haven’t examined this, however this recipe may fit with vegan butter and your favourite vegan cheese shreds! Let me know within the feedback if you happen to give it a strive.

unbaked roasted potato stacks on a baking sheetunbaked roasted potato stacks on a baking sheet

Crispy stacked potatoes in 4 easy steps

  1. Prep your pan with cheese. Line a baking sheet with parchment paper, combine the cheese collectively, then make 12 separate piles of cheese evenly spaced in your baking sheet. You’ll use about half of the shredded cheese doing this.
  2. Prep the potatoes. Use a mandoline or very sharp knife to slice the potatoes THIN (about 1/8 of an inch). Add them to a bowl and toss them with these mix-ins.
  3. Stack & bake the potatoes. Layer the potato slices on high of every pile of cheese, inserting the broader potatoes on the backside. Every stack must be about 1 1/2 inches tall. Prime every stack with the remainder of the cheese, then bake till golden brown and fork tender.
  4. Cool, garnish & serve. Let the potatoes cool on the baking sheet, then place them on a platter and add your garnishes. Serve them up and watch company devour!

unbaked potato stacks topped with cheese on a baking sheetunbaked potato stacks topped with cheese on a baking sheet

Ought to I peel the potatoes?

I really just like the crispiness of the skins, however you’re welcome to peel the potatoes first if you happen to’d like.

cheesy stacked potatoes on a baking sheetcheesy stacked potatoes on a baking sheet

Jazz them up with a dip

These tacky potato stacks are completely scrumptious on their very own, however you realize ya lady loves an excellent dip! Attempt them with certainly one of these:

cheesy roasted potato stacks on a serving plattercheesy roasted potato stacks on a serving platter

Storing ideas

Retailer any leftover potato stacks in an hermetic container within the fridge for as much as 3-4 days. I like to recommend reheating them within the oven at 350 levels F till heated by way of to maintain them crispy. The leftovers make an exquisite brunch aspect, too!

crispy stacked potatoes on a serving plattercrispy stacked potatoes on a serving platter

Extra potato dishes you’ll love

Get all of my aspect dish recipes right here, and my Thanksgiving recipes right here!

I hope you’re keen on these crispy roasted potato stacks! In the event you make them you should definitely go away a remark and a score so I understand how you preferred them. Take pleasure in, xo!

cover of the ambitious kitchen cookbookcover of the ambitious kitchen cookbook

The
Bold Kitchen
Cookbook

125 Ridiculously Good For You, Typically Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day

Crispy Cacio e Pepe Roasted Potato Stacks

crispy potato stacks on a plattercrispy potato stacks on a platter

Prep Time 20 minutes

Cook dinner Time 30 minutes

Complete Time 1 hour

Serves6 servings

Tacky, crispy cacio e pepe potato stacks made with tremendous easy components for a enjoyable, distinctive potato aspect dish! These straightforward potato stacks get roasted to golden perfection and are such a good way to shock and delight company this vacation season.

Elements

  • ¾ cup (1.3 ounces) finely shredded Pecorino Romano cheese
  • ¾ cup (1.3 ounces) finely shredded Parmigiano Reggiano cheese
  • 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 floor black pepper, plus extra for garnish
  • Finely chopped parsley, for garnish
  • Flaky sea salt, for garnish

Directions

  • Preheat the oven to 350ºF.

  • Line a baking sheet with parchment paper. Combine the shredded Pecorino Romano and Parmigiano Reggiano cheeses collectively in a bowl. Take half (¾ cup) of the shredded cheese and make 12 1-tablespoon piles of cheese on the parchment-lined sheet.

  • Slice the potatoes ⅛ of an inch thick utilizing a mandoline or very sharp knife. Add sliced potatoes to a big bowl, then pour in melted butter, minced garlic, lemon zest, salt, and pepper. Use your arms to toss all the things collectively till the potatoes are very effectively coated.

  • On high of every pile of cheese, layer the potato slices into 1 ½-inch stacks, utilizing the widest potato slices on the backside and smallest on high. Prime every potato stack with 1 tablespoon of shredded cheese, then bake for 30-35 minutes till the potatoes are fork-tender and the cheese is golden brown.

  • Let cool on the baking sheet for five minutes, then place the potato stacks on a platter with extra freshly floor black pepper, parsley, and flaky sea salt on high.

Recipe Notes

See the complete put up for ideas and methods for making these potato stacks!

Diet

Serving: 2potato stacksEnergy: 190calCarbohydrates: 16.3gProtein: 8.1gFats: 10.7gSaturated Fats: 6.2gFiber: 2.2gSugar: 1.1g

Recipe by: Monique Volz // Bold Kitchen | Pictures by: Eat Love Eats

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