Fondant Potatoes with Cacio e Pepe Sauce
@yarindanieli Fondant Potatoes with Cacio e Pepe Sauce This dish has something special about it. It might look like a lot of work, but with a cookie cutter (or a ring mold) and a little patience, you’ll have fondant potatoes that steal the show. I went with a Cacio e Pepe sauce to keep it simple yet elegant - because cheese and black pepper just work. And those extra potato scraps? Perfect for crispy smashed or roasted potatoes. #fyppp #foodies #potatoes #fondant #cacioepepe
♬ Golden Hour: Piano Version (Cover) - Andy Morris
Why These Fondant Potatoes with Cacio e Pepe Sauce Are a Showstopper
This dish has something special about it. It might look like a lot of work, but with a cookie cutter (or a ring mold) and a little patience, you’ll have fondant potatoes that steal the show. I went with a Cacio e Pepe sauce to keep it simple yet elegant—because cheese and black pepper just work. And those extra potato scraps? Perfect for crispy smashed or roasted potatoes.
ESTIMATED NUTRITION (PER SERVING, SERVES 4)
| Calories: 420 | Protein: 10g | Carbs: 35g | Fat: 28g |
Ingredients:
- 4 Yukon Gold potatoes
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 4 garlic cloves
- 1 cup chicken stock
- 1 cup Pecorino Romano cheese (finely grated)
- 1 tsp black pepper
- .5 cup heavy cream
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Preheat and prep: Preheat your oven to 400°F (200°C). Peel the potatoes and slice them into 2-inch thick rounds. Use a cookie cutter or ring mold if you want perfectly uniform shapes. Season both sides with salt and pepper.
- Sear the potatoes: Heat olive oil and 2 tablespoons of butter in an oven-safe skillet over medium-high heat. Add the smashed garlic cloves and sauté until fragrant.
- Golden and crispy: Place the potato rounds flat side down in the skillet. Sear each side for 4–5 minutes until deeply golden and crispy.
- Roast to perfection: Pour in the stock and transfer the skillet to the oven. Roast for 25–30 minutes, until the potatoes are fork-tender and most of the liquid has evaporated.
- Make the sauce: While the potatoes roast, warm the heavy cream in a separate saucepan over low heat. Gradually whisk in the grated Pecorino Romano and cracked black pepper until smooth and glossy.
- Serve: Remove the potatoes from the oven. Spoon the Cacio e Pepe sauce generously over the top, garnish with fresh parsley if desired, and serve hot.
Pro Tips
- Potato choice: Use Yukon Gold potatoes for the creamiest texture inside and crispiest outside.
- Fresh is best: Always use freshly grated cheese and freshly cracked black pepper for the fullest flavor.
- Low and slow sauce: Make the sauce on low heat to avoid clumping—patience is key for a silky finish.
- Don’t toss the scraps: Save those potato trimmings for crispy smashed or roasted potatoes—zero waste, maximum flavor.
- Reheat right: Reheat leftovers in a skillet for the best texture—the microwave will make them soggy.
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