Cacio e pepe roast potatoes recipe

Name: Cacio e pepe roast potatoes
Yield: Serves 6
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

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

Healthy

Shop your ingredients

Creamfields Grated Grana Padano 100G
100g pack grated Grana Padano
£1.65
£16.50/kg
Tesco Fresh Cut Rosemary 20G
Aldi Price Match
1 rosemary sprig, leaves picked and very finely chopped
£0.50
£25.00/kg
Tesco Ground Black Pepper 25G
1-2 tsp freshly ground black pepper (to taste)
£1.20
£48.00/kg
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
3 tbsp plain flour
£0.70
£0.47/kg
Tesco All Rounder Potatoes 2Kg
1.8kg potatoes, peeled and cut into large chunks
£1.39
£0.70/kg
Tesco Pure Vegetable Oil 1L
Aldi Price Match
4 tbsp vegetable oil
£1.45
£1.45/litre

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.