Description
Golden, buttery fondant potatoes meet a creamy cacio e pepe sauce in this comforting, elegant side dish that’s as impressive as it is satisfying.
Ingredients
Scale
- 4 medium Yukon Gold Potatoes, peeled and cut into 2-inch thick rounds
- 4 tablespoons Butter
- 2 tablespoons Olive Oil
- 1 cup Vegetable or Chicken Stock
- 2 Garlic Cloves, smashed
- 3 sprigs Thyme
- 1 cup finely grated Pecorino Romano Cheese
- 2 teaspoons freshly cracked Black Pepper
- 1/2 cup Heavy Cream
- Salt to taste
Instructions
- Preheat your oven to 400°F and prepare a cast iron or heavy-bottomed skillet.
- In a small saucepan, combine the cream, pecorino cheese, and cracked black pepper. Heat gently while whisking until smooth. Set aside.
- Heat butter and olive oil in the skillet over medium-high heat. Add potatoes cut-side down and sear until golden brown.
- Flip the potatoes, add garlic, thyme, and stock to the skillet. Bring to a gentle simmer.
- Transfer skillet to the oven and roast for 30–35 minutes, basting with pan juices halfway through.
- Remove from oven once potatoes are tender and golden. Spoon over the cacio e pepe sauce.
- Garnish with fresh herbs or extra cheese if desired, then serve hot.
Notes
- Use Yukon Gold or Russet potatoes for best results.
- Freshly cracked pepper is essential for the signature flavor.
- Reheat leftovers in the oven to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 70mg
Keywords: Fondant Potatoes, Cacio e Pepe, Side Dish, Comfort Food, Vegetarian