Thank you Potatoes USA for sponsoring this post and recipe for cacio e pepe spiralized potatoes. Make a delicious and convenient meal for your family tonight with potatoes!
Love french fries? Love pasta? Want to combine the two? That’s what’s happening in this cacio e pepe spiralized potatoes recipe!
If you ever get the chance to travel to Rome, you must try Cacio e Pepe the way it was meant to be eaten… in a bustling trattoria along a crowded street. It’s simple eating at it’s best… fresh pasta tossed with cheese and pepper. Excuse me while I check flight prices. 😉
Alas, we’re not in Rome. So we’re not going to do it like the Romans. I’ve been playing around with my spiralizer for the last few weeks and realized that the same simple treatment that makes pasta stand out works the same for potato noodles. And for this girl that loves a french fry more than most anything? Well, it’s pretty magical.
Cacio e Pepe Spiralized Potatoes
Preheat the oven to 425 degrees Fahrenheit. Clean each potato thoroughly, before spiralizing. You can peel them if you like, but I like to keep the peels on for added nutrients.
Spiralize each potato using a coarse noodle blade. Lay the noodles out into an even layer on a large baking sheet.
Drizzle with olive oil and sprinkle with a salt, half of the parmesan, and a generous portion of pepper.
Bake for 20 minutes, checking at the 15 minute mark to remove any browned pieces. Toss the noodles, and return to the oven to bake for another 5-7 minutes. It’s up to you how long to bake them. I like some crunchy bits, and some noodley bits for this dish. But if you want all crunch, leave ’em as long as you want!
Once cooked to perfection, transfer to a serving plate and sprinkle with the remaining parmesan and fresh parsley.
Cacio e Pepe Spiralized Potatoes
Love french fries? Love pasta? Want to combine the two? That's what's happening in this cacio e pepe spiralized potatoes recipe!
Ingredients
- 4 medium Yukon Gold or Russet potatoes
- 1/4 cup olive oil
- 1 tsp. salt
- 1/2 cup parmesan, divided
- up to 1 Tb. fresh cracked pepper
- Garnish: chopped fresh parsley
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Clean each potato thoroughly, before spiralizing. You can peel them if you like, but I like to keep the peels on for added nutrients.
- Spiralize each potato using a coarse noodle blade. Lay the noodles out into an even layer on a large baking sheet.
- Drizzle with olive oil and sprinkle with a salt, half of the parmesan, and a generous portion of pepper.
- Bake for 20 minutes, checking at the 15 minute mark to remove any browned pieces. Toss the noodles, and return to the oven to bake for another 5-7 minutes. It's up to you how long to bake them. I like some crunchy bits, and some noodley bits for this dish. But if you want all crunch, leave 'em as long as you want!
- Once cooked to perfection, transfer to a serving plate and sprinkle with the remaining parmesan and fresh parsley.
No doubt you’ve got potatoes in your pantry just waiting to be spiralized! But, don’t stop there! Potatoes are so convenient and are a culinary canvas of unlimited possibilities! Click here for global recipes featuring potato goodness from cuisines around the world!
You’ll also love our recipe for make-ahead garlic mashed potatoes, perfect for your spring menu. And if you’re looking for more Italian potato inspiration, don’t miss this recipe for Ligurian Style Pasta Genovese.
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I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
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