What are Cacio e Pepe Potatoes, you ask? Well my friends, they are potatoes – in this case cute little baby red potatoes – cooked with grated parmesan cheese and lots of black pepper, and they are one of the best and easiest things you can do with a baby potato. Cacio e Pepe is usually seen in pasta form (and again, it’s one of the best things you can do with a pot of pasta, and my go-to dinner when I really, really can’t face making dinner, because it is easy and comforting and if there are three things that are ALWAYS in my kitchen, they are pasta and black pepper and Parmesan cheese). But back at the potatoes, this is a comfort food side dish with just the right amount of peppery kick, and you need to try these. Let’s make them!
We are seriously in need of some comfort food in these parts, because after our daffodils came up and our cherry tree bloomed and the robins came back and we broke out the patio furniture, THIS happened.
That is my front yard in April. And I know, April showers bring May flowers and all, but this is ridiculous. Or as the Southern husband more genteelly put it when he looked out the window, “This seems unnecessary.” So like I said…comfort food. I had recently been up to Adams Fairacre Farm with my mama, and they had bags full of cute little baby potatoes…
…so it did seem as if the universe was giving me a sign that I should boil them up until they were tender, slice ’em in half and then finish them up by tossing them with olive oil, lots and lots of grated parmesan and just enough coarsely ground black pepper to give them some sass. We seared up a steak in my new cast iron pan that I am currently obsessed with, and all of the sudden hunkering down inside while the winds blew the April snow around didn’t seem all that bad.
So if you are up for some cheesy, peppery, sassy potatoes, here’s your recipe!Print
- 1 pound baby potatoes
- 2 tablespoons olive oil
- 1 cup grated Parmesan cheese
- 1 tablespoon coarsely ground black pepper – the coarser the grind, the spicier it will taste!
- Place potatoes in a pot of salted water and bring to a boil. Boil until potatoes are tender, about 10 minutes.
- Drain and cut potatoes in half. Return to the pot with the olive oil, cheese and pepper. Toss with tongs until the cheese is melted. Serve at once.