Cacio e Pepe Potaoes

Recipe by: Brandt Young @dads.table

Ingredients:

• Kosher salt

• 2 pound bad of baby try colored potaoes

• 3 tablespoons unsalted butter, cubed, divided

• 1 teaspoon freshly cracked black pepper

• 3/4 cup finely grated Grana Padano or Parmesan

• 1/3 cup finely grated Pecorino

Instructions:

• Bring 6 cups of water to a boil. Season with salt; add the potatoes and boil for 30 minutes or until fork tender

• While the potatoes are working, melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute

• Add 1/4 cup reserved water that the potatoes were boiling in, to skillet and bring to a simmer. Add potatoes and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, and the sauce coats the potatoes. Transfer to a bowl and serve