For anyone who has ever made it, Cacio E Pepe is the fancy recipe for lazy people.

With only 5 ingredients and a pot, it’s easy to make the sticky, cheesy, peppery plate of noodles. We add a baking tray to the mix for this potato version, that may take a little longer to make than the OG pasta that our recipe is based on, but ours is just as simple.

This dish probably holds the record for the fastest finished recipe dish at the Dallas Filipino Restaurant headquarters—in terms of eating, not cooking.

The mushy potatoes provide a beautiful contrast with the texture that the cooked parmesan develops, which is something both chewy and slightly crunchy on the edges. If you love your potatoes like Virgilio Martinez, make this recipe for a potato dish that we daresay is more addicting than french fries.

Crispy Cacio E Pepe Potatoes

  • Serves: 4-6 people
  • Active time: 40 minutes
  • Total time: 1 hour
  • Difficulty: Easy


Cacio E Pepe Potatoes

  • 500g marble potatoes
  • ½ tbsp. salt + 1 tsp.
  • ½ cup olive oil
  • 1 tbsp. black pepper
  • ½ cup grated parmesan cheese


  1. Preheat oven to 425F.
  2. Boil water and ½ tbsp. salt in a large pot. Once boiling, add the potatoes and cook until tender but not mushy, about 8-10 minutes. Strain the potatoes and place in a large bowl.
  3. Add olive oil, black pepper, cheese, and the remaining salt to the potatoes. Toss evenly to coat then place the potatoes onto a baking sheet.
  4. Spread the potatoes into one even layer then using a fork or second tray, smash the potatoes until flattened and blistered.
  5. Place the potatoes into the preheated oven and bake until brown and crispy, about 10-15 minutes.
  6. Remove from oven and serve.

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