From Italy with Pepper
In an extra-ambitious mood, I might use yams without pre-boiling. For the best taste and texture, I’ll stick with carb-heavy boiling potatoes.
Recipe courtesy of Bon Apétit.
Cacio e Pépe
Serves 6-8
By Frank C. Müller – Own work, CC BY-SA 3.0
Ingredients
3 pounds russet potatoes
2 ounces Parmesan, finely grated
Salt and pepper
4 TBSP oil, divided
Boil potatoes in salted water until potatoes are tender on the outside but still very firm in the center, 8–10 minutes. Drain and chill at least an hour.
Grate potatoes coarsely and toss with Parmesan, salt, and pepper.
Heat oil; add and spread potato mixture into an even layer, pressing firmly.
Cook, occasionally pressing down until the bottom is brown and crisp, 7–9 minutes.
Cover pan with a large plate, flip to invert rösti, add oil to the pan, and slide it back in, crisp side up. Tuck the edges into the pan to create a neat disk, then cook until second side is brown and crisp, 5–7 minutes.
Loosen the edges, slide onto a platter and top with more Parmesan and pepper.
Serve in wedges.
To make ahead, store rösti up to 3 hours at room temperature, uncovered, and reheat 10 minutes at 300° F.
The boiled potatoes may be stored in a refrigerator for a couple of days.
