The joy of frico is simple. It’s crispy. It lets you be a little whimsical on a sheet pan. Its freaking addictive. And it’s out-of-this-world delicious.
The theory is simple: You place cheese in mounds on a sheet pan, bake them for a few minutes, and they melt into delicate cheesy little crackers that are perfect with a glass of wine.
But what if you threw potatoes into the mix? What if you had roasted potatoes with crusty cheese bottoms, and little cheesy wings that spread off the potatoes?
Well, that’s a whole new frico-en level.
First, this in one of those rare recipes where cheese out of a can is pretty perfect. You can grate it yourself, but it’s going to be a little fluffier and airy than the dry stuff out of the green container.
Dense cheese is good cheese, Friends.
Also, the texture is reminiscent of panko, which is perfect for creating a great coating.
I was lucky enough to still have some potatoes left over from the farmers market that were a riot of color, which was fun against the dark brown cheese. But, plain white baby potatoes are great too. Also, if you have some fingerlings – well that would also rock your world.
Jedd and I have been devouring pans of these for breakfast, because they’re even easier to make than home fries, which is shocking to say but very true.
So, grab some baby potatoes, a can of cheese, some parchment, and a baking sheet.
You’re going to love this recipe!
Parmesan Herbed Frico Potatoes
½ cup grated cheese
½ teaspoon Hungarian paprika
½ teaspoon dried oregano
½ teaspoon lemon pepper
½ teaspoon kosher salt
¼ teaspoon hot smoked paprika
1 ½ lbs. baby potatoes, halved
2 tablespoons olive oil
1 tablespoon roughly chopped flat-leaf parsley
Preheat oven to 400 degrees.
In a small bowl, combine the cheese, paprika, oregano, lemon pepper, salt, and smoked paprika.
Fit a large, rimmed sheet pan with parchment.
Pour the olive oil over the pan, and spread out with an offset spatula.
Sprinkle the cheese mixture evenly all over the pan. (Don’t just pour it out and then try to spread it, because it will just be a clumpy mess. Slow and steady wins the race here.)
Place the potatoes cut side down on the pan, pressing to adhere to the cheese.
Bake for 30-35 minutes, or until the cheese is beautifully browned and the potatoes are cooked through.
Remove the pan from the oven, and let sit for 5 minutes to firm up the cheese.
Using an offset spatula, carefully take the potatoes off the pan, and place on a serving platter.