Cacio e Pepe Rösti
Cacio e Pepe Rösti is an updated version of a giant potato latke or breakfast hash browns. It’s hard not to love this basic recipe that really only has 2 ingredients that aren’t in your pantry (the other 3 ingredients are salt, pepper, and olive oil)!
Shredded potatoes are combined with Parmesan cheese, kosher salt and lots of freshly ground pepper and then fried as one large pancake. This is a perfect way to serve latkes without the fuss!
The key to this recipe is parboiling the potatoes for 8-10 minutes so that they are a little soft on the outside but still pretty firm in the middle and then refrigerating them. The recipe calls for a minimum of one hour, but I left mine for many hours in the fridge and they were perfect for grating. The longer they are in the fridge, the less gummy they will get!
Grate the cooled potatoes and toss with Parmesan cheese, salt and pepper.
Heat olive oil in a large skillet and press all of the grated potatoes into the skillet. Cook until the bottom is crisp and golden brown.
Set a plate or the bottom of a sheet pan over the skillet and flip the skillet over. Add more olive oil to the pan and slide the rösti back in, crispy side up.
Cook the rösti until the bottom is crispy and golden brown and then slide it onto a platter. Top with more Parmesan and freshly ground pepper.
Slice into wedges and serve.
This dish can be made partially ahead (boil the potatoes and refrigerate the day prior) or make the rösti 3 hours ahead and reheat minutes before serving.
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Cacio e Pepe Rösti
Makes: 6-8 servings
Prep Time: 10 minutes
Cook Time: 26 minutes
Total Time: 40 minutes plus cooling time 1 hour
Ingredients
- 3 pounds russet potatoes (about 4 large), peeled
- 1 & 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt, plus more
- 2 ounces Parmesan, finely grated, plus more for serving
- 1-2 tsp freshly ground black pepper to taste, plus more
- 4 tbsp extra-virgin olive oil, divided
Instructions
Place potatoes in a large pot and pour in water to cover by 2 inches; season generously with salt. Bring to a boil over medium-high heat, then reduce heat and simmer gently until potatoes are tender on the outside but still very firm in the center, 8–10 minutes. Drain potatoes; transfer to a rimmed baking sheet and chill until cool, at least 1 hour. (Fully cooling the potatoes prevents them from getting gummy.)
Grate potatoes on the large holes of a box grater or with a food processor fitted with the grater attachment. Transfer grated potatoes to a large bowl and toss with Parmesan, kosher salt, and pepper. Regarding the pepper, adjust it based on your own preference. I prefer 1 teaspoon but if you want to kick it up, go for two!
Heat 3 tablespoons oil in a medium nonstick skillet over medium. Add potato mixture (it will seem like a lot at first) and, using a heatproof rubber spatula, spread out in an even layer, pressing down on to ensure potatoes make good contact with pan. Cook, occasionally pressing down on potatoes and running spatula around edges and bottom of pan to prevent sticking, until underside is evenly golden brown and crisp, 7–9 minutes. Remove from heat.
Set a large plate or baking sheet upside down over pan. In one swift and confident motion, flip pan and plate to invert rösti onto plate. Set pan back over medium heat, add remaining tablespoon oil, and carefully slide in rösti, crispy side up. Using spatula, tuck edges into pan to create a neat disk. Cook until second side is golden brown, 5–7 minutes.
Run spatula around edges of rösti and give pan a shake until you can feel rösti freely move around in pan. Carefully slide rösti onto a platter and top with more Parmesan and pepper. Slice into wedges to serve.
Do Ahead:
Potatoes can be boiled 1 day ahead. Let cool; cover and chill. Rösti (without additional cheese) can be made 3 hours ahead; store uncovered at room temperature. Reheat in a 300°F oven 10 minutes before serving.
Recipe from Bon Appetit
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