Cacio e Pepe Potatoes Anna
 
 
A galette of thinly sliced potatoes and cacio e pepe flavor topped with a light arugula salad.
Yield: 6-8 servings
Ingredients
  • ½ cup (65 g) finely grated Pecorino Romano
  • 1 tbsp potato starch or cornstarch
  • ½ tsp fine sea salt, or to taste
  • ½ tsp freshly ground black pepper
  • 2-3 tbsp butter, melted
  • 2 lb (~1 kg) Yukon gold potatoes, peeled and very thinly sliced
For the salad
  • 8 cups (160 g) arugula
  • 1 tbsp olive oil
  • 2 tsp white wine vinegar
Instructions
  1. Heat oven to 375F.
  2. In a small bowl, mix together the cheese, cornstarch, salt, and black pepper. Set aside.
  3. Pour 1 tbsp butter into the bottom of a 9-inch cast iron skillet and swirl it all around the bottom of the pan and up the sides. Arrange about a quarter of the potatoes in overlapping circles in a single layer on the bottom of the pan. Drizzle with 1 tsp of the melted butter. Sprinkle with 2 tbsp of the cheese mixture. Repeat four more times, or until all of the potatoes are used up, reserving 1 tbsp of the cheese mixture for later.
  4. Grease a piece of aluminum foil with nonstick spray. Cover the cast-iron skillet with it. Bake for 35 minutes, or until the potatoes are tender. Remove from the oven and, with pot holders on, press the top of the foil down so that you compact the potatoes into the pan as much as possible. Remove the foil and bake for another 25-30 minutes, or until brown all over.
  5. Meanwhile, toss the arugula with the olive oil and vinegar. Set aside.
  6. Once the potatoes are done baking, let them rest in the skillet for a few minutes, then run a knife around the edges to loosen it. Invert onto a plate. Cut into wedges then top with the dressed arugula. Sprinkle with the reserved cheese mixture.
Notes
Recipe from Smitten Kitchen Every Day
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/10/cacio-e-pepe-potatoes-anna.html