Cacio e Pepe Roasted Baby Potatoes

The perfect side dish for any meal. The delicate heat of pepper and crisp parmesan combine with tender potatoes—and best of all it comes together in a snap. Feel free to add a bit of lemon zest and parsley before serving.

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Serves 4

INGREDIENTS

1½ pounds baby gold potatoes, halved (see note)
3 tbsp olive oil, divided
½ cup freshly grated parmesan
½ teaspoon kosher salt
1½ teaspoons freshly grated black pepper
Flaky sea salt, for finishing

METHOD

Preheat oven to 400F.

In a bowl, add potatoes and 1 tablespoon of the olive oil and toss to coat.

In a small bowl, mix parmesan, black pepper and salt.

On a sheet pan or a 9x13 baking dish, add remaining olive oil and brush to evenly coat the surface. Sprinkle the cheese mixture in a single even layer (if you have to, gently tilt and tap the baking dish to even out the layer), then place the potatoes, cut side down onto the pecorino.

Roast for 35 to 40 minutes or until potatoes are tender and the pecorino is golden brown.

Remove from oven and let cool for 5 minutes, then use a spatula to slide under the cheese layer and transfer to a serving platter. Finish with flaky sea salt and serve.

Note: Any small waxy potato such as red baby potatoes or fingerlings will work with this recipe.