Crispy Cacio e Pepe Roasted Potato Stacks

FREE Final Thanksgiving Information (+ printable guidelines!)
Wait, what are “potato stacks?”
Every part you’ll must make these cacio e pepe potato stacks
Can I make them vegan?
Crispy stacked potatoes in 4 easy steps
Ought to I peel the potatoes?
Jazz them up with a dip
Storing suggestions
Extra potato dishes you’ll love
Crispy Cacio e Pepe Roasted Potato Stacks

I’m baaack with a NEW crispy, tacky, completely scrumptious potato facet dish that can have your family and friends doing backflips off the dinner desk this vacation season.

An excessive amount of? Oh nicely.

These great roasted potato stacks are SO simple to make with easy elements and really feel a bit of extra particular than your conventional vacation mashed potatoes (though I’ve a brand new a kind of coming quickly, too, that’s *additional*). They bake as much as golden brown perfection with two sorts of melty cheese and are really love-at-first-bite.

I included a couple of suggestions and tips for making them, plus a few of my go-to sauces in the event you’re a dip lady like me. Serve them up for Thanksgiving or perhaps a enjoyable vacation brunch and revel in!

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Wait, what are “potato stacks?”

For those who’ve by no means heard of (or seen) potato stacks earlier than, you’re in for SUCH a enjoyable, elevated facet dish. Roasted potato stacks are basically thinly sliced potatoes tossed in butter and herbs, then rigorously positioned on high of one another in a stack and roasted to crispy perfection. The result’s a fantastic layer of potatoes with crispy edges and gentle middles.

In my cacio e pepe model, we’re putting every potato stack onto a pile of cheese AND including cheese on high to get a crispy, tacky exterior to every stack! Some individuals assemble the sliced potatoes in a muffin tin to carry their “stack” form, however I believe they’re simple to pile up on an everyday, lined baking sheet.

Every part you’ll must make these cacio e pepe potato stacks

The perfect half about this recipe? You simply want a handful of tremendous easy elements:

Potatoes: I like to make use of Yukon gold or yellow potatoes as a result of they’ve the proper buttery texture.
Cheese: grate up some contemporary Pecorino Romano and Parmigiano Reggiano cheeses to create the tacky base and high of the stacked potatoes.
For the potato mix-ins: you’ll toss your sliced potatoes in salted butter, contemporary garlic, lemon zest, and loads of salt and pepper. The cheese and black pepper give them a cacio e pepe taste!
To garnish: I prefer to serve them on a platter and high them with contemporary parsley and flaky sea salt for a fairly look.

Can I make them vegan?

I haven’t examined this, however this recipe may match with vegan butter and your favourite vegan cheese shreds! Let me know within the feedback in the event you give it a strive.

Crispy stacked potatoes in 4 easy steps

Prep your pan with cheese. Line a baking sheet with parchment paper, combine the cheese collectively, then make 12 separate piles of cheese evenly spaced in your baking sheet. You’ll use about half of the shredded cheese doing this.
Prep the potatoes. Use a mandoline or very sharp knife to slice the potatoes THIN (about 1/8 of an inch). Add them to a bowl and toss them with these mix-ins.
Stack & bake the potatoes. Layer the potato slices on high of every pile of cheese, putting the broader potatoes on the backside. Every stack ought to be about 1 1/2 inches tall. High every stack with the remainder of the cheese, then bake till golden brown and fork tender.
Cool, garnish & serve. Let the potatoes cool on the baking sheet, then place them on a platter and add your garnishes. Serve them up and watch company devour!

Ought to I peel the potatoes?

I truly just like the crispiness of the skins, however you’re welcome to peel the potatoes first in the event you’d like.

Jazz them up with a dip

These tacky potato stacks are completely scrumptious on their very own, however you recognize ya lady loves a superb dip! Attempt them with one in every of these:

Storing suggestions

Retailer any leftover potato stacks in an hermetic container within the fridge for as much as 3-4 days. I like to recommend reheating them within the oven at 350 levels F till heated by to maintain them crispy. The leftovers make an exquisite brunch facet, too!

Extra potato dishes you’ll love

Get all of my facet dish recipes here, and my Thanksgiving recipes here!

I hope you’re keen on these crispy roasted potato stacks! For those who make them make sure to go away a remark and a score so I understand how you favored them. Get pleasure from, xo!

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Crispy Cacio e Pepe Roasted Potato Stacks

Prep Time 20 minutes

Prepare dinner Time 30 minutes

Whole Time 1 hour

Serves6 servings

Tacky, crispy cacio e pepe potato stacks made with tremendous easy elements for a enjoyable, distinctive potato facet dish! These simple potato stacks get roasted to golden perfection and are such a good way to shock and delight company this vacation season.

Substances

¾ cup (1.3 ounces) finely shredded Pecorino Romano cheese
¾ cup (1.3 ounces) finely shredded Parmigiano Reggiano cheese
1 ½ lb. Yukon gold or yellow potatoes (about 5-6 small potatoes)
2 tablespoons salted butter, melted
3 cloves garlic, minced
Zest of 1 lemon
¾ teaspoon kosher salt
1 ½ teaspoons freshly floor black pepper, plus extra for garnish
Finely chopped parsley, for garnish
Flaky sea salt, for garnish

Directions

Preheat the oven to 350ºF.
Line a baking sheet with parchment paper. Combine the shredded Pecorino Romano and Parmigiano Reggiano cheeses collectively in a bowl. Take half (¾ cup) of the shredded cheese and make 12 1-tablespoon piles of cheese on the parchment-lined sheet.
Slice the potatoes ⅛ of an inch thick utilizing a mandoline or very sharp knife. Add sliced potatoes to a big bowl, then pour in melted butter, minced garlic, lemon zest, salt, and pepper. Use your fingers to toss every little thing collectively till the potatoes are very nicely coated.
On high of every pile of cheese, layer the potato slices into 1 ½-inch stacks, utilizing the widest potato slices on the backside and smallest on high. High every potato stack with 1 tablespoon of shredded cheese, then bake for 30-35 minutes till the potatoes are fork-tender and the cheese is golden brown.
Let cool on the baking sheet for five minutes, then place the potato stacks on a platter with extra freshly floor black pepper, parsley, and flaky sea salt on high.