Potato & Onion Frico with Montasio Cheese

Recipe by Syndy Sweeney of T. Rex & the Rabbit Foods

Frico is one of the signature dishes of Friuli-Venezia Giulia, built around three wonderfully simple ingredients: potatoes, onions and Montasio cheese. Slowly cooked until golden and crisp on the outside while remaining creamy inside, it's a perfect example of the hearty, ingredient-driven cooking of northeastern Italy.

Syndy first discovered frico while living in Friuli. After a long day of exploring, she and a friend stopped at a restaurant specializing in spiedini, or skewered meats—not the most obvious destination for a vegetarian. But Syndy had spotted frico on the menu, and that was reason enough to go inside.

After returning to the United States, finding the Montasio she remembered from Friuli proved difficult. Years later, she discovered Montasio Friulano at Olio&Olive, allowing her to recreate one of her favorite Italian dishes at home.

Potato & Onion Frico with Montasio Cheese

Course: Main Course or Side Dish
Cuisine: Italian
Region: Friuli-Venezia Giulia
Servings: 4

Ingredients

• 8 oz Montasio Friulano cheese
• 1 lb yellow potatoes, such as Yukon Gold, peeled
• 1 tablespoon plus 1 teaspoon olive oil
• 1 medium onion (about 1 cup), peeled and thinly sliced
• ¼–½ cup water
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish (optional)

Choosing Your Skillet

Syndy usually makes her frico in a 10-inch nonstick skillet, although an 8-inch skillet works as well. The smaller skillet produces a thicker frico with a creamier interior, while the larger skillet creates a thinner frico with more crunch. Either way, the key is cooking it low and slow so the fat from the Montasio gradually renders and the exterior becomes golden and crisp.

Instructions

Prepare the Montasio
Remove and discard the rind from the Montasio. Cut the cheese into approximately ½-inch cubes and set aside.

2. Prepare the potatoes
Cut the potatoes in half lengthwise, then cut each half into approximately ½-inch-thick slices. Set aside.

3. Cook the onions
Heat a large pot over medium heat. Add 1 tablespoon olive oil, the sliced onion and a pinch of salt and pepper. Cook for approximately 5 minutes, until the onions are softened and translucent but not browned.

4. Add the potatoes
Add the potatoes and another pinch of salt and pepper and stir well. Add ¼ cup water, or enough to partially cover the vegetables. Cover the pot, reduce the heat to low and cook for 10–15 minutes.

Test a few potatoes with the point of a sharp knife. They're ready when the knife slides in easily but the potatoes still hold their shape. Add a little more water during cooking if necessary.

5. Add the Montasio
Add the cheese to the potatoes a few pieces at a time, stirring gently with a rubber spatula until each addition melts before adding more.

This detail is important—we shouldn't simplify it to “add the cheese.” Syndy specifically emphasizes later that gradual incorporation produces a creamier result. 

6. Form the frico
Once all the cheese has been incorporated, add the remaining 1 teaspoon olive oil to a nonstick skillet and heat over medium-low.

Transfer the potato-and-cheese mixture to the skillet and carefully spread it into an even layer with a rubber spatula. Syndy suggests dipping the spatula in water first to help prevent the cheese and potato starch from sticking. 

7. Cook the first side
Cook for 15–18 minutes, carefully spooning away fat as it renders from the cheese. If the frico begins browning too quickly, reduce the heat to low.

8. Flip the frico
When the bottom is golden brown and crisp and most of the fat has rendered, place a large plate over the skillet. Holding the plate securely, carefully invert the skillet so the frico falls onto the plate.

Slide the frico back into the skillet with the cooked side facing up.

!! Do not try to flip the frico in the air. The rendered hot fat can spatter you and the stove.

Cook the second side for another 10–15 minutes, until golden brown. 

9. Rest and serve
Slide the finished frico onto a cutting board and allow it to cool for 3–5 minutes. Cut into wedges, garnish with fresh parsley if desired, and serve. 

Helpful Hints

How to serve frico: Frico is often served with polenta and speck. If speck isn't available, Syndy suggests bacon or Italian sausage as alternatives.

Balance the richness: Because frico is quite rich, Syndy likes serving it with a simple salad of mixed greens, tomatoes and fresh onion dressed with lemon vinaigrette. The acidity of the lemon helps balance the richness of the cheese.

Choosing the potatoes: Syndy prefers yellow potatoes because they fall between floury Russets and waxy red potatoes. They soften while still holding their shape. Russets can also be used, but may require a shorter cooking time to keep them from breaking apart.

The potatoes can also be cut into matchsticks or shredded. Even prepackaged shredded potatoes can be used if you want to save some preparation time.

Adding the Montasio: You can grate the cheese instead of cubing it, but don't add it all at once. Syndy recommends adding a little at a time and stirring between additions for a creamier texture.

Choosing the onion: Red or yellow onions are Syndy's preference, although white onions work as well. For a milder flavor, try Vidalia or another sweet onion, or use shallots.

Storing leftovers: Cover leftover frico and refrigerate for up to 3 days. To reheat, place it in a nonstick skillet with a splash of water, cover and heat over medium-low for 2–3 minutes, just until hot and pliable. It won't regain all of its original crunch, but it will still taste good. Syndy also suggests covering it with a damp paper towel and microwaving for 1–2 minutes.

Shop the Ingredients

Montasio Friulano Cheese

The essential cheese for traditional frico—and the ingredient Syndy spent years trying to find after returning from Friuli. She discovered Montasio Friulano at Olio&Olive and can now recreate one of her favorite regional Italian dishes at home.

About Syndy

Syndy Sweeney is a personal chef, cooking instructor and creator of T. Rex & the Rabbit Foods. Her cooking brings together Italian traditions, Italian-American influences and a lifelong curiosity about food, culture and the stories that connect them.

Meet Syndy →