Crispy Italian Potato Frico (Print Version)
# Ingredients:
→ Main Ingredients
01 -
640g red potatoes
02 -
250g Montasio cheese (cubed)
03 -
1 brown or white onion, finely sliced
04 -
14g unsalted butter
05 -
1 tablespoon olive oil
06 -
Salt, to taste
# Instructions:
01 -
Finely slice the onion and set aside. Peel and grate the potatoes using a box grater, then set aside separately.
02 -
Melt butter and olive oil in a 24cm nonstick pan over medium heat. Once hot, add the onions and sauté until soft and translucent, about 10 minutes.
03 -
Add the grated potato and season with salt. Cook for about 15 minutes on medium heat until the potato is just cooked through, turning occasionally to ensure even cooking.
04 -
Add the cubed Montasio cheese and mix for a couple of minutes until the cheese is combined and starts to melt.
05 -
Spread the mixture into an even layer and cook undisturbed for 6-7 minutes until golden brown on the bottom. Check occasionally by gently lifting the edges with a spatula.
06 -
Slide the frico onto a plate, then place the pan upside down on top of the plate and flip it back over to cook the other side.
07 -
Cook for another 6 minutes until the second side is golden brown. Transfer to a serving board or plate.
# Notes:
01 -
If you can't find Montasio cheese, you can substitute with Fontina, Gruyere or Comte.
02 -
The pan size affects thickness - a larger pan will produce a thinner frico.
03 -
Use a pan with low sides to make flipping easier.
04 -
Don't worry if the frico loses shape during flipping; it will reform as the cheese melts.
05 -
Frico is delicious served warm while the cheese is still gooey, but also excellent once cooled.