Crispy Cacio e Pepe Roasted Potato Stacks

Step 1

Preheat the oven to 350ºF.

Step 2

Line a baking sheet with parchment paper. Mix the shredded Pecorino Romano and Parmigiano Reggiano cheeses together in a bowl. Take half (¾ cup) of the shredded cheese and make 12 1-tablespoon piles of cheese on the parchment-lined sheet.

Step 3

Slice the potatoes ⅛ of an inch thick using a mandoline or very sharp knife. Add sliced potatoes to a large bowl, then pour in melted butter, minced garlic, lemon zest, salt, and pepper. Use your hands to toss everything together until the potatoes are very well coated.

Step 4

On top of each pile of cheese, layer the potato slices into 1 ½-inch stacks, using the widest potato slices at the bottom and smallest on top. Top each potato stack with 1 tablespoon of shredded cheese, then bake for 30-35 minutes until the potatoes are fork-tender and the cheese is golden brown.

Step 5

Let cool on the baking sheet for 5 minutes, then place the potato stacks on a platter with more freshly ground black pepper, parsley, and flaky sea salt on top.