I really wanted to make Potatoes Anna by Deb from Smitten Kitchen (see here), once I saw her post it on Instagram. It is a very delectable looking gallette. I had all the ingredients, but I didn’t read the instructions beforehand. It needed an hour in the oven plus preparation time! I cannot slice potatoes on a mandolin quickly and I had less than an hour to get it to our table, so I improvised.
I made potatoes my usual way, but this time with the flavorings of cacio e pepe, meaning salt, pepper and pecorino romano.
Here’s how it’s made:
First, gather your ingredients (these pictured plus potatoes) and preheat your oven to 400°F/200°C.
Then if you want, peel your potatoes, and cut into 1-inch cubes. Smaller cubes mean faster baking! Mix grated pecorino romano, cornstarch, salt and pepper to taste in a large bowl. Toss the potato cubes making sure that each one is covered in the mixture. Put on a lined baking pan and drizzle with olive oil. (I totally forgot the olive oil and remembered when it was 10 minutes in the oven already!! Lucky me, the potatoes didn’t stick!)
Bake for 30 minutes in the middle of your oven, moving the potatoes around halfway so they bake evenly. I raised the baking pan near the top for the last 5 minutes of baking so they brown well.
At the end of baking, they came out golden brown and crispy! I believe it is because of the cornstarch. We had it with grilled meats and an arugula, avocado and cherry tomato salad. So delicious. Even Becca finished her plate of potatoes!
That potato galette is still in our future, soon, very soon.
Tweety Golez Matzat, adapted from Smitten Kitchen
Yields 2-3 servings
An easy roasted potato side dish bursting with cheesy goodness from the Pecorino Romano.
10 minPrep Time
30 minCook Time
40 minTotal Time
Save RecipeIngredients
- 750 grams baking potatoes
- 1/4 cup/30 grams grated Pecorino Romano
- salt and freshly ground black pepper to taste
- 1 tablespoon/15 millilitres olive oil
- 1 teaspoon/3 grams cornstarch
Directions
- Preheat oven to 400°F/200°C. Line a baking pan with parchment paper or a reusable silicon baking mat.
- Peel the potatoes if necessary and cut into 1-inch cubes.
- In a large bowl, mix the Pecorino Romano, 2 large pinches of salt and freshly ground black pepper. Pour in the potato cubes and toss to coat.
- Pour into the baking mat and drizzle with olive oil.
- Bake in the middle of the oven for 30 minutes, turning the potatoes halfway to ensure they cook evenly. For the last 5 minutes position the baking pan near the top so the potatoes get a golden brown color.
