clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemony Cacio e Pepe Potatoes

  • Author: Misfits Market


  • 3 pounds baby creamer or Yukon gold potatoes
  • 1/4 cup olive oil, plus more for drizzling 
  • 3 ounces pecorino, finely grated, divided
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Kosher salt
  • 1 1/2 tablespoons freshly ground back pepper


  1. Cook potatoes in a generously salted pot of boiling water for 20-25 minutes, until fork tender.
  2. Drain potatoes and return back to pot. Add oil and about 2/3 of pecorino, toss until cheese is coated all over potatoes. Add lemon juice and zest, season with 1 tablespoon pepper and salt. Toss again.
  3. Transfer potatoes to a dish, drizzle with more olive oil, and top with remaining cheese and pepper. Enjoy!