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Epicurious

Cacio e Pepe Rösti

Cacio e Pepe Rösti recipe
Photograph by Emma Fishman, Food styling by Susie Theodorou, Prop styling by Sophie Leng

“When it comes to potatoes, more is more in my family. A few Thanksgivings ago, not one but two potato dishes appeared on our table—no one batted an eye, and it’s been that way ever since. Mashed potatoes always RSVP to the party, but this year I’m serving this little Cacio e Pepe Rösti alongside it. I like that you can cut it into elegant wedges—a small slice of civility on a plate otherwise occupied by blobs and scoops. Other pros: The potatoes can be boiled the night before, and all of the cooking takes place on the stovetop, meaning you’re not competing for coveted oven space.” —Christina Chaey, senior food editor

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