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Cacio e pepe roast potatoes recipe
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Bring your roasties to the next level by giving them an Italian makeover. With a touch of tang from the Grana Padano and a bit of spice from the ground black pepper, these roast potatoes will make your Christmas dinner one to remember. See method
Ingredients
- 100g pack grated Grana Padano
- 1 rosemary sprig, leaves picked and very finely chopped
- 1-2 tsp freshly ground black pepper (to taste)
- 3 tbsp plain flour
- 1.8kg potatoes, peeled and cut into large chunks
- 4 tbsp vegetable oil
Each serving contains
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Energy
1740kj
414kcal
21%
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Fat
16g
22%
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Saturates
4g
19%
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Sugars
2g
2%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 53.3g
Protein 12.3g
Fibre 5.4g
Method
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Preheat the oven to gas 6, 200°C, fan 180°C. Mix together the cheese, rosemary, pepper and flour.
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Bring a large saucepan of water to the boil. Add the potatoes and, when simmering, cook for 3 mins. Drain well, then quickly tip the potatoes back into the dry saucepan. Add the cheesy flour, cover and (using oven gloves) give the pan a good shake until the potatoes are evenly coated.
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Put the oil on a large baking tray, add the potatoes and turn to coat. Roast for 1 hr, turning after 40 mins, until very golden and crisp.
Tip: Prep ahead and chill the potatoes for up to 48 hrs from the end of step 2.
See more Christmas recipes