Steps

1. Peel the potatoes (for Cacio e Pepe), net 250-280g and cut into irregular chunks. Peel green parts thickly. [Tip!] The peeled skins can be used for "fried potato peels".
   🕒 03:51
2. Place the chunked potatoes in a heat-resistant container, sprinkle with 1 tbsp water, cover with plastic wrap, and microwave at 600W for 5 minutes.
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3. Place 2 potatoes (for Jagabutter), with skins on, into a pot, add enough water to cover the potatoes, and bring to a boil.
   🕒 03:23
4. Once boiling, reduce to medium heat and boil for 10 to 15 minutes (or about 20 minutes for larger potatoes), until a bamboo skewer can easily pierce them. [Tip!] Boiling potatoes from cold water prevents cracking and results in a fluffy texture.
   🕒 03:38
5. Heat 1 tsp sesame oil in a frying pan and stir-fry the peeled potato skins.
   🕒 06:58
6. Once cooked through, season with Ajishio to taste and 2 dashes of black pepper.
   🕒 07:20
7. Discard the liquid from the microwaved potatoes, heat 10g butter in a frying pan, and sauté the potatoes over medium-high heat.
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8. Sauté until the potatoes are nicely browned.
   🕒 08:36
9. Plate the potatoes, and generously sprinkle with Ajishio to taste, grated cheese to taste, and freshly ground black pepper to taste. [Tip!] Grinding black pepper coarsely enhances its aroma.
   🕒 09:18
10. Place the boiled potatoes in a bowl, make a cross incision, and top with 20g butter.
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11. Sprinkle with Ajishio to taste and it's done.
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