Cacio e pepe roast potatoes recipe
Bring your roasties to the next level by giving them an Italian makeover. With a touch of tang from the Grana Padano and a bit of spice from the ground black pepper, these roast potatoes will make your Christmas dinner one to remember.
See method- Serves 6
- 10 mins to prepare and 1 hour 5 mins to cook
- 414 calories / serving
Ingredients
- 100g pack grated Grana Padano
- 1 rosemary sprig, leaves picked and very finely chopped
- 1-2 tsp freshly ground black pepper (to taste)
- 3 tbsp plain flour
- 1.8kg potatoes, peeled and cut into large chunks
- 4 tbsp vegetable oil
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Shop ingredientsEach serving contains
- Energy
- 1740kJ 414.0kcal
- Fat
- 16g
- Saturates
- 4g
- Sugars
- 2g
- Salt
- 0.3g
of the Reference intake
Carbohydrate 53.3gProtein 12.3gFibre 5.4g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Mix together the cheese, rosemary, pepper and flour.
- Bring a large saucepan of water to the boil. Add the potatoes and, when simmering, cook for 3 mins. Drain well, then quickly tip the potatoes back into the dry saucepan. Add the cheesy flour, cover and (using oven gloves) give the pan a good shake until the potatoes are evenly coated.
- Put the oil on a large baking tray, add the potatoes and turn to coat. Roast for 1 hr, turning after 40 mins, until very golden and crisp.
- Tip: Prep ahead and chill the potatoes for up to 48 hrs from the end of step 2.
- See more Christmas recipes
