Cacio e Pepe Roasted Potato Salad

Rating: Unrated

Replace your standby potato salad with this riff on Cacio e Pepe pasta. Cheese and potatoes are an indisputably good combination—and this side's sure to become a picnic, cookout, and even a weeknight favorite. Try this peppery potato salad alongside a grilled steak and be sure to serve it immediately to retain the potatoes' crispy texture. 

By Callie Nash
Recipe by MyRecipes

Gallery

Credit: Caitlin Bensel; Styling: Blakeslee Giles and Audrey Davis

Recipe Summary test

active:
15 mins
total:
1 hr 10 mins
Yield:
Serves 4 (serving size: about 1 cup)
Advertisement

Ingredients

Directions

  • Preheat oven to 425°F. Cut potatoes in half lengthwise; cut each half lengthwise into 3 wedges (about 1-inch-thick). Toss potato wedges with salt and 2 tablespoons of the oil on a large rimmed baking sheet. 

    Advertisement

  • Bake in preheated oven until potatoes are deep golden brown, 35 to 40 minutes, stirring twice with a metal spatula during baking to brown on all sides. Remove from oven and cool 20 minutes.

  • Whisk together vinegar, pepper, mustard, and remaining 1/4 cup oil in a medium bowl until well blended; whisk in cheeses. Add potatoes, and toss to coat. Sprinkle with parsely, if desired, and serve immediately. 

Advertisement
© Copyright 2021 myrecipes.com. All rights reserved. Printed from https://www.myrecipes.com 09/23/2021