Cacio e Pepe Potatoes From Crystelle Pereira

Directions

1. Heat the oven to 350°F with the convection setting on if you have one; if you don’t have a convection setting, heat the oven to 375°F. Trim the top from the garlic head so the cloves are exposed. Place on an aluminum foiled-lined baking sheet, cut-side up, and drizzle with olive oil. Tightly wrap the potatoes with foil and roast for 45 minutes, until the garlic is caramelized. Squeeze the cloves into a bowl and mash with a fork to form a paste. Add the mayo and black pepper and mix until smooth. Stick the mixture in the fridge.
2. Wash and scrub the potatoes. Thinly slice into circles (about ¼-inch-thick). Add these to a large pot of cold, salted water, and bring to a boil. Once boiling, cook for 2 1/2 to 5 minutes, until just fork-tender but still holding shape.
3. While the potatoes are boiling, add peppercorns to a small skillet over medium heat. Toast for about 5 minutes, shaking occasionally, until fragrant. Transfer the peppercorns to a mortar and finely crush into little pieces (but not a powder).
4. Lightly drizzle a nonstick rimmed sheet pan with olive oil. Evenly sprinkle over 1/2 cup of grated Parmesan, covering the pan as much as possible.
5. Drain the potatoes, blot them dry, and add to a large bowl. Add the olive oil, garlic powder, sea salt, and most of the pepper (reserving ¼ tsp for garnish). Using a silicone spatula, gently mix to combine.
6. Carefully place the potatoes on top of the Parmesan, making sure not to overlap. Evenly cover the potatoes with about 1/3 cup of Parmesan.
7. Increase the oven to 375°F with the convection setting on if you have one; if you don’t have a convection setting, increase the oven to 400°F. Bake the potatoes for about 40 minutes, rotating the tray halfway, until the cheese is golden and the potatoes are crispy.
8. Remove from the oven, then immediately transfer the cheesy potatoes to a serving tray. Top with the remaining Parmesan, reserved pepper, and flaky salt. Serve with roasted garlic aioli for dipping.