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Cacio e pepe roast potatoes recipe

Cacio e pepe roast potatoes recipe

3 ratings

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

  • Serves 6
  • 10 mins to prepare and 1 hr 05 mins to cook
  • 414 calories / serving
  • Healthy


  • 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

  • Energy

  • Fat

    16g 22%
  • Saturates

    4g 19%
  • Sugars

    2g 2%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 53.3g Protein 12.3g Fibre 5.4g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Mix together the cheese, rosemary, pepper and flour.

  2. 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.

  3. 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.

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