Smashed Cacio Pepper Potatoes
About
Prep Time:
15 minutes
cook time:
45 minutes
serves:
6 - 8
This recipe sits within A Middle Eastern Spread menu from The Dinner Party Guide — designed so every dish works together. This menu is fully vegan.
The full guide includes the complete menu, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline to keep everything on track.
Explore the full guide here.
ingredients:
500g potatoes
½ cup rice bran oil
½ cup extra virgin olive oil
1 tsp coarsely ground black pepper, plus more
100 grams vegan Parmesan
Flakey sea salt
Preparation:
Oven to 180°C. Fill a large saucepan with water, add salt and Potatoes and put on high heat to bring to a boil
Cook the potatoes until par-boiled, strain and put into a baking dish
Using a jar or similar, squash down each potato so it’s busted open around the edges. Pour in the rice bran oil, toss the potatoes with the oil in the baking dish, add some salt and cook in the oven for 30 - 45 minutes, until crispy on the edges
Remove potatoes from the oven and from the rice bran oil, put on a paper towel before placing on the serving dish
In a small bowl, mix together the extra virgin olive oil, pepper and Parmesan, pour this mixture evenly over the potatoes, serve immediately with some flakey sea salt
