Cacio e Pepe Potatoes with Bacon & Kale

Move over smashed potatoes! There’s a new cheesy potato in town. Inspired by the punchy, peppery magic of Cacio e Pepe—the Italian pasta classic with sharp Pecorino Romano and cracked black pepper —this version reimagines the dish with golden, crisp- edged potatoes. It’s bold and grounding, with crispy pancetta for savory smokiness and crunchy kale for a healthy dose of color and earthiness. Every bite delivers the cheesy- creamy dish you know, but with a heartier, crisp-tender base that just wraps your belly in a warm blanket.

INGREDIENTS

• 2 (1.5-pound) bags mini potato medley
• 1/2 teaspoon kosher salt
• 4 ounces diced pancetta or bacon
• 2 cups chopped kale
• 3 tablespoons olive oil, divided
• 1 tablespoon butter
• 4 ounces grated Pecorino Romano cheese, divided
• 2-4 tablespoons water
• 1/2 teaspoon freshly ground black pepper

DIRECTIONS

Place potatoes in a heavy saucepan; cover with water. Add 1/2 teaspoon kosher salt. Bring to a boil over high heat; simmer 10 minutes or until potatoes are tender. Drain. Set aside to cool.

Preheat broiler to high. Cut potatoes in half lengthwise. Place on a large foil-covered baking sheet. Drizzle with 1 tablespoon oil; toss to coat. Broil 3-5 minutes or until potatoes are crisp.

While potatoes boil, cook pancetta in a large cast-iron skillet over medium heat until crisp, about 6-8 minutes. Remove pancetta with a slotted spoon to a paper towel lined bowl. Add kale to drippings. Cook 3-5 minutes or until kale is wilted and slightly crisp. Remove kale from pan; add kale to pancetta.

Add remaining 2 tablespoons oil and 1 tablespoon butter to pan. Swirl to coat. Add 2 ounces of cheese and pepper, stirring to create a sauce. Add water, 1 tablespoon at a time, until sauce is creamy but not thin. Combine potatoes, kale and pancetta in a large bowl. Add sauce; toss to coat. Sprinkle with remaining 2 ounces of cheese.

SERVES 8

Sidney Fry is a two-time James-Beard-Award-winning food and nutrition writer who loves creating simple, healthy recipes and thoughtful, actionable content for the hungry consumer. A healthy living proactivist, Sidney is also a registered dietitian nutritionist, recipe developer and mama of three based in Birmingham, Alabama.