Crispy Parmesan and Black Pepper Roasted Potatoes Recipe

Name: These Roasted Potatoes Have a Crispy “Cheese Blanket” and I Can’t Get Enough
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: Nonstick cooking spray; 1 1/2 pounds baby potatoes, rinsed (scrubbed if needed); 3 ounces (about 3/4 cup) finely grated parmesan cheese, plus more for topping if desired; 1 1/2 teaspoons freshly ground black pepper, divided; 2 tablespoons olive oil, divided; 1/4 teaspoon kosher salt

These unique smashed potatoes are inspired by the bold, peppery flavors of cacio e pepe.
A blanket of parmesan cheese crisps into a lacy crust in the oven for satisfying crunch with every bite.
Using baby potatoes keeps prep easy and yields bite-size pieces with creamy centers.

When my family traveled to Italy for our annual vacation a few years ago, I made it my personal mission to order cacio e pepe every single time it was on the menu. To this day, I still think about my favorite iteration and how it was so delightfully creamy, slightly sharp from the cheese, and perfectly peppery.

Though I haven’t yet mastered making the iconic pasta myself here at home, my love for it inspired these smashed potatoes.

Creating a Crispy, Cheesy Crust

Many smashed potatoes get their crisp texture from roasting in a very hot oven. These, however, get their crunch from a blanket of cheese, which creates a shatteringly crispy crust.

While cacio e pepe traditionally uses Pecorino Romano cheese, I opted for parmesan instead here because of how it melts. When roasted in the oven with the potatoes, Pecorino stays very pebbly and separates slightly, yielding a crunchy, hard crust that’s not as enjoyable to eat with the tender potatoes. Parmesan, on the other hand, melts into a thin, crisp, almost lacy sheet.

That crisp-crunchy texture contrasts the creamy texture of the potatoes making for the most texturally satisfying bite. Finished with more parmesan over the top while still warm, these potatoes capture cacio e pepe’s creamy, sharp, nutty, and peppery notes, even without the signature Pecorino.

Crispy Parmesan Smashed Potatoes on a platter — Simply Recipes / Photo by Alex Huang / Food Styling by Kaitlin Wayne

Key Ingredients

The potatoes: For this recipe, you’ll want to use small baby or new potatoes as you want to be able to smash the potato whole. Red or yellow both work here. Fingerlings also work here, but if they’re on the larger side, you may need to simmer them longer.
The cheese: To yield the best parmesan crust, you’ll want to use grated parmesan that has a fine, pebbly texture. If you’re grating it yourself from a block, you can either use the zesting side of a box grater (the side with the spiky holes) or pulse it in a food processor with the blade until fine and pebbly. If using store-bought grated parmesan, look for something like this.

Can't Get Enough Cacio e Pepe?

Crispy Parmesan and Black Pepper Roasted Potatoes

Prep Time 15 mins

Cook Time 50 mins

Total Time 65 mins

Servings 4 to 6 servings

Use parmesan that’s grated into a very fine texture, not in large shreds.

Keep Screen Awake

Nonstick cooking spray
1 1/2 pounds baby potatoes, rinsed (scrubbed if needed)
3 ounces (about 3/4 cup) finely grated parmesan cheese, plus more for topping if desired
1 1/2 teaspoons freshly ground black pepper, divided
2 tablespoons olive oil, divided
1/4 teaspoon kosher salt

Preheat the oven to 425°F.

Line a rimmed baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.
Pre-cook the potatoes:

Place the potatoes in a large saucepan and cover with cool water by 1 inch. Bring to a boil over high heat. Once boiling, adjust the heat to maintain a healthy simmer. Let the potatoes cook, uncovered, until fork-tender, 10 to 15 minutes.
Meanwhile, prepare the cheese mixture:

While the potatoes are cooking, in a small bowl, stir together the parmesan and 1 teaspoon of the pepper. Spread the cheese mixture into an even layer in the parchment-lined baking sheet.
Drain, dry, and toss the potatoes:

Drain the potatoes in a colander and return them to the saucepan. Shake the potatoes in the pan over medium heat until the moisture has evaporated from the pan and the potatoes are dry, 15 to 30 seconds. Remove from the heat.

Add 1 tablespoon olive oil to the potatoes and toss to coat.
Smash the potatoes over the cheese:

Transfer the oiled potatoes to the cheese-coated baking sheet a few at a time. Use the flat bottom of a measuring cup to smash and flatten the potatoes over the cheese. Try not to break them into too many pieces. Continue until all the potatoes are smashed (the pan will be full).

Drizzle any remaining oil from the saucepan plus the remaining tablespoon of oil over the potatoes. Sprinkle evenly with the salt and remaining 1/2 teaspoon pepper.
Roast:

Roast until the parmesan is melted and deep golden brown and the potatoes are lightly browned in some spots on the surface, 25 to 35 minutes, rotating the baking sheet halfway through cooking.
Cool and serve:

Remove the baking sheet from the oven and let sit for 5 minutes to allow the parmesan to set into its crisp, snappy texture.

If desired, flip some of the potatoes over to reveal the cheesy crust. Serve on the baking sheet or transfer to a serving platter and serve right away with more grated parmesan as desired.

Leftover potatoes can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, preheat the oven to 400°F with a rack set in the middle. Line a rimmed baking sheet with parchment paper. Arrange the leftover potatoes cheese side down on the baking sheet. Reheat until hot and the cheese has re-crisped, 5 to 10 minutes. Let sit 5 minutes.

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Nutrition Facts (per serving)
206	Calories
9g	Fat
26g	Carbs
7g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	206
% Daily Value*
Total Fat 9g	11%
Saturated Fat 3g	14%
Cholesterol 12mg	4%
Sodium 320mg	14%
Total Carbohydrate 26g	10%
Dietary Fiber 3g	9%
Total Sugars 1g
Protein 7g
Vitamin C 11mg	54%
Calcium 140mg	11%
Iron 1mg	8%
Potassium 639mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.