Skip Mashed Potatoes And Try Making These Luxurious Cacio E Pepe Fondant Potatoes Instead! Recipe Inside

Credits: @breadbakebeyond/Instagram

What You Need

[{"selector":"#anim-5dd562f4-ac65-4721-ae3f-67ffa75d9f26 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] - 1kg Maris Piper potatoes - 500ml hot chicken stock - 100g unsalted butter - 100g pecorino cheese, finely grated - 50g parmesan cheese, grated - Sea salt - Freshly cracked black pepper Credits: @breadbakebeyond/Instagram

Step 1

[{"selector":"#anim-9a794537-5ea7-40bf-acf7-e4af22c7480c [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Preheat oven to 200°C and slice 1kg Maris Piper potatoes into 3cm-thick rounds. Credits: @breadbakebeyond/Instagram

Step 2

[{"selector":"#anim-ff890b33-0be8-4fe2-8699-e4a790317327 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Arrange potatoes in a single layer in a roasting tin and pour in 500ml hot chicken stock until it reaches halfway up the spuds. Credits: @breadbakebeyond/Instagram

Step 3

[{"selector":"#anim-4ff83b17-34ba-421b-922e-6a9a4e059cff [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-2.842170943040401e-14%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Dot 100g unsalted butter around the potatoes and season generously with black pepper and sea salt. Credits: @breadbakebeyond/Instagram

Step 4

[{"selector":"#anim-dc3c00be-baac-42d7-9cb9-f4d38d6d29f3 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(3.552713678800501e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Cover tightly with foil and roast for 30 minutes until tender when pierced with a knife. Credits: @breadbakebeyond/Instagram

Step 5

[{"selector":"#anim-bc83d3dd-b2d2-43d8-84d6-e02f7169cde5 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(3.552713678800501e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Remove foil and continue roasting for 20-25 minutes until golden and crispy on top, whilst the stock reduces. Credits: @breadbakebeyond/Instagram

Step 6

[{"selector":"#anim-f2ae9c82-dd05-4f4b-9b10-0bfe221ffa9e [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Toss 100g finely grated pecorino with 50g grated parmesan and more cracked black pepper. Credits: @breadbakebeyond/Instagram

Step 7

[{"selector":"#anim-0c5fb2db-8273-4f71-beb5-1b4ef1136b55 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Scatter the cheese mixture over the hot potatoes and return to oven for 2-3 minutes until melted and bubbling. Credits: @breadbakebeyond/Instagram

[{"selector":"#anim-2cd45b87-a567-47d6-aec9-16229af38900 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-2.4868995751603507e-14%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Will you try this recipe? Credits: @breadbakebeyond/Instagram