Cacio e Pepe Smashed Potatoes with Pecorino Yogurt Dip

Method

1. Preheat the oven to 220 °C (200 °C fan) and line the baking tray with baking paper.

   oven

2. Put the potatoes whole, skins on, in a 18 cm pot, cover with cold water by 2 cm and add the salt. Bring to a boil over high heat, then turn down to medium-low heat and simmer for 17 min, until a knife slides into the biggest one with no resistance. Starting in cold water cooks them evenly to the centre.

   Add in this stepSmall waxy potatoes (4–5 cm) 500 gSalt for the boiling water 10 g

   high heat→medium-low heat

3. Drain the potatoes and leave them in the colander for 5 min so the steam escapes and the skins dry. Dry surfaces are what make them crisp in the oven.

4. Brush the 40×30 cm tray with a little of the oil and space the potatoes well apart. Press each one firmly with the bottom of a glass or mug until it is about 1.5 cm thick and cracked at the edges; the craggy bits become the crispiest. Drizzle the rest of the oil over the top.

   Add in this stepExtra virgin olive oil 2½ tbsp

5. Roast in the oven for 25 min, until the bottoms and edges are deep golden and crunchy. If you use two trays, swap them halfway so both brown evenly.

   oven

6. While they roast, make the dip: mix the yogurt with part of the pecorino, the grated lemon zest, a squeeze of lemon juice and a little of the pepper. Taste: it should be tangy, salty and peppery.

   Add in this stepThick Greek yogurt 100 gPecorino Romano, finely grated 22 gUnwaxed lemon (zest and juice) ½Whole black peppercorns, coarsely crushed ¼ tsp

7. Take the tray out, scatter most of the remaining pecorino and pepper over the potatoes and return to the oven for 5 min, until the cheese has melted into a golden, lacy crust.

   Add in this stepPecorino Romano, finely grated 33 gWhole black peppercorns, coarsely crushed 0.9 tsp

   oven

8. Pile onto a plate, sprinkle with the chives and the last of the pepper, and serve hot with the dip on the side. Careful: the insides stay very hot for a few minutes.

   Add in this stepChives, finely snipped 1½ tbspWhole black peppercorns, coarsely crushed ¼ tsp