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Ingredients
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Potatoes
Cacio e Pepe Sauce
Method
Preparing the Potatoes
- 1
Peeling and Cutting
Peel the russet potatoes and cut them into thin strips, about 1/4 inch thick.
- 2
Soaking
Place the cut potatoes in a large bowl of cold water and soak for at least 30 minutes. This helps to remove excess starch and makes the fries crispier.
- 3
Drying
After soaking, drain the potatoes and pat them dry with a clean kitchen towel to remove excess moisture.
Frying the Potatoes
- 4
Heating the Oil
In a deep fryer or large pot, heat vegetable oil to 350°F (175°C). Ensure you have enough oil to fully submerge the fries.
- 5
Frying
Carefully add the dried potato strips in batches to the hot oil. Fry until golden brown and crispy, about 4-5 minutes per batch.
- 6
Draining
Remove the fries from the oil and place them on a plate lined with paper towels to drain excess oil. While they are still hot, sprinkle with salt to taste.
Making Cacio e Pepe Sauce
- 7
Combining Ingredients
In a large mixing bowl, combine the freshly cracked black pepper and the Pecorino Romano cheese.
- 8
Adding Olive Oil
Slowly drizzle in the olive oil while mixing, creating a creamy sauce. If needed, you can add a tablespoon of reserved pasta water to help emulsify the sauce.
Serving
- 9
Combining Fries and Sauce
Once the fries are done, transfer them to a serving platter and drizzle the Cacio e Pepe sauce over the hot fries. Toss gently to coat.
- 10
Final Touch
Serve immediately, garnished with additional Pecorino Romano cheese and cracked black pepper if desired.