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"Cacio e Pepe" Smashed Baby Potatoes
This recipe takes its inspiration from the minimalist pasta dish cacio e pepe, which translates simply to "cheese and pepper."
1 1/2 lb. baby potatoes, scrubbed
4 Tbsp. unsalted butter, melted
1/4 cup finely grated Pecorino Romano cheese
3/4 tsp. coarsely ground pepper
1/2 tsp. salt
1 tablespoon minced fresh chives
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"Cacio e Pepe" Smashed Baby Potatoes

"Cacio e Pepe" Smashed Baby Potatoes

"Cacio e Pepe" Smashed Baby Potatoes
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:65 minutes
1. Place a rack in the upper-middle of oven and heat to 450 degrees. Place potatoes in a large saucepan and add enough cold water to cover by 1". Bring to a boil over medium-high heat and cook until potatoes are completely tender, 25 to 30 minutes. Drain potatoes, transfer to a clean kitchen towel, and let cool 5 minutes.
2. Arrange potatoes on a greased baking sheet. Using the bottom of a measuring cup, flatten each potato to a 1/2"-thick disc. In a small bowl, stir together melted butter, 1 tablespoon cheese, pepper, and salt. Generously brush both sides of smashed potatoes with butter mixture. Roast potatoes until tender and edges are deeply browned, 25 to 30 minutes.
3. Sprinkle remaining 3 tablespoons cheese evenly over potatoes and continue to roast until cheese is golden brown, about 5 more minutes. Transfer potatoes to a platter and sprinkle with chives before serving.
Source: Hannaford fresh Magazine, December 2018