Name: Fondant Potatoes with Cacio e Pepe Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French-Italian Fusion
Ingredients: 4 large Yukon Gold Potatoes – peeled and cut into thick rounds; 3 tablespoons Unsalted Butter – for searing and flavor; 2 tablespoons Olive Oil – aids in browning; 4 Garlic Cloves – smashed to infuse aroma; 1 cup Vegetable Stock – adds depth while cooking potatoes; 1 cup Pecorino Romano Cheese – finely grated for the sauce; 1 teaspoon Freshly Cracked Black Pepper – brings the signature peppery kick; 1/2 cup Heavy Cream – creates a smooth, creamy base for the sauce; Salt – to taste; Fresh Parsley – optional garnish for freshness

Description

Rich, golden fondant potatoes served with a velvety cacio e pepe sauce, this dish combines French texture and Italian flavor for a comforting, gourmet experience.

Ingredients

Scale

4 large Yukon Gold Potatoes – peeled and cut into thick rounds
3 tablespoons Unsalted Butter – for searing and flavor
2 tablespoons Olive Oil – aids in browning
4 Garlic Cloves – smashed to infuse aroma
1 cup Vegetable Stock – adds depth while cooking potatoes
1 cup Pecorino Romano Cheese – finely grated for the sauce
1 teaspoon Freshly Cracked Black Pepper – brings the signature peppery kick
1/2 cup Heavy Cream – creates a smooth, creamy base for the sauce
Salt – to taste
Fresh Parsley – optional garnish for freshness

Instructions

Preheat your oven to 400°F (200°C) and warm a skillet over medium-high heat.
Peel and slice potatoes into 2-inch thick rounds, then season with salt and pepper.
Heat olive oil and 2 tablespoons of butter in the skillet, add garlic cloves, and sauté until aromatic.
Place the potato rounds flat side down in the skillet, sear each side for 4–5 minutes until golden. Add stock and move skillet to the oven.
Roast for 25–30 minutes until potatoes are fork-tender and most liquid has evaporated.
Meanwhile, in a separate saucepan, warm the cream over low heat. Gradually whisk in grated cheese and black pepper until smooth and glossy.
Remove potatoes from the oven, spoon the sauce over them, garnish with parsley if desired, and serve hot.

Notes

Use Yukon Golds for best creamy texture inside and crispy outside.
Always use freshly grated cheese and fresh cracked pepper for full flavor.
Make sauce on low heat to avoid clumping.
Reheat leftovers in a skillet for best texture.

Nutrition

Serving Size: 1 plate
Calories: 420
Sugar: 2g
Sodium: 520mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 10g
Cholesterol: 55mg

Keywords: fondant potatoes, cacio e pepe sauce, cheesy potatoes, vegetarian comfort food, potato recipe