Cacio e pepe potatoes Anna from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 145) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bookcrawler on June 10, 2024

    Simple and tasty. Fam requested to up the cheese next time. Using the mandolin made the cook time printed match reality which is always a plus.

  • snackbaby on November 25, 2023

    I loved this and it turned out beautifully! very cute dish. prefer this with a bright green salad on the side instead of rucola.

  • averythingcooks on October 29, 2023

    We loved these potatoes! I cut this in 1/2 but kept the bake time the same. I used melted butter and was generous with the salt & pepper as suggested. We ate these beside some thinly sliced grilled ribeye & green salad. Note: scaling recipes does not always mean you have the "obvious" pan choice. I chose from 3 candidates after "mandolining" the potatoes & dumping the pile into the pans...easy decision.

  • rionafaith on April 14, 2020

    This was very good and pretty simple, especially since I actually dragged out the mandoline to slice the potatoes. I only used about 1.5 lbs of yukon golds but the full amount of cheese mixture, and I baked in a slightly smaller pan (I think it's a 7 or 8" skillet?) Did not make the salad.

  • Rutabaga on January 13, 2018

    I discovered that if you have leftovers, these potatoes are delicious when pan-fried for breakfast - or any meal, for that matter.

  • Rutabaga on January 08, 2018

    This didn't quite turn out as I'd hoped, but to be fair that was likely due to my not following all the directions exactly. First, my pan was 11 inches, so I increased the amounts by roughly 50%. Unsurprisingly, this required more baking time - 40 minutes covered, then 40 uncovered. While the potatoes were fully cooked, they were still completely pale on the bottom, and slid apart when I inverted the dish onto a cutting board. I had used a lid instead of foil as Perelman directs, so I was not able to press down firmly on the potatoes as apparently needed. I also think the pan should have been preheated in order for the potatoes on the bottom to brown properly. I'd like to try it again with those changes, as the flavor was nice, and the potatoes were buttery without being overly rich.

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