Sardinian-Style Potato & Pecorino Frico
Crispy, golden layers of organic potatoes and aged pasture-raised Pecorino Sardo seared in extra virgin olive oil. This savory comfort dish honors Sardinian longevity traditions with zero refined sugar or seed oils, delivering a satisfying crunch and deep umami flavor.
A little context
While Frico is traditionally Friulian, this adaptation utilizes Sardinian Pecorino and EVOO—core staples of the Blue Zone diet known for exceptional longevity. We honor the tradition of slow-cooked root vegetables and fermented dairy while stripping out modern shortcuts like seed oils or processed binders.
The longevity story
Organic potatoes with skin provide resistant starch and potassium, supporting gut health and blood pressure regulation. The aged Pecorino Sardo offers calcium and conjugated linoleic acid (CLA) from pasture-raised sheep. Extra virgin olive oil contributes oleocanthal and polyphenols, while onions add quercetin for systemic inflammation reduction.
Method
- 01
Prep the potatoes
Scrub potatoes thoroughly; do not peel. Using a mandoline, slice into uniform 2 mm rounds. Place in a bowl of ice water for 10 minutes to remove excess starch, then pat completely dry with a clean kitchen towel.
- 02
Season the layers
Toss the dried potato slices with half the sea salt and half the chopped rosemary. In a separate bowl, toss the onion rings with a pinch of salt to soften them slightly.
- 03
Layer the base
Heat the cast-iron skillet over medium-low heat. Add 1 tbsp of EVOO. Arrange half the potato slices in a tight, overlapping single layer. Sprinkle half the grated Pecorino and half the onions over the potatoes.
- 04
Build the second layer
Add remaining potatoes in a tight layer. Top with remaining Pecorino and onions. Drizzle the remaining 1 tbsp EVOO evenly over the top. Sprinkle remaining rosemary and salt.
- 05
Cover and steam
Cover the skillet with a tight-fitting lid. Cook for 25 minutes on medium-low heat. This steams the potatoes through without burning the cheese. Check once to ensure no sticking.
- 06
Crisp and flip
Remove the lid. Increase heat to medium. Place a large plate over the skillet. Carefully invert the frico onto the plate. Slide it back into the skillet, cheese-side down. Cook uncovered for 15 minutes until the bottom is golden brown and crisp.
- 07
Rest and serve
Remove from heat. Let rest for 5 minutes to allow the cheese to set slightly. Cut into wedges with a sharp knife. Serve warm to preserve the texture of the cheese and potatoes.
Pro tips
- ✦Pat the potatoes bone-dry before frying; moisture is the enemy of crispiness.
- ✦Look for Pecorino Sardo labeled 'DOP' to ensure authentic Sardinian production standards.
- ✦Do not rush the steaming phase; if the potatoes are undercooked, the frico will crumble when flipped.
- ✦Use a mandoline for safety and uniformity; knife slices vary in thickness.
- ✦Source EVOO with a harvest date within the last 12 months for maximum polyphenol content.
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Substitutions
- Pecorino Sardo → Aged Manchego (grass-fed sheep) (Similar fat profile and aging process; ensure no rind additives.)
- Yellow onion → Shallots (Milder flavor, similar sulfur compounds for health benefits.)
- Potatoes → Celeriac (Lower glycemic index; slice same thickness for cooking time.)
Storage
Refrigerate in an airtight glass container for up to 3 days. Reheat in a skillet to restore crispiness; avoid microwaving. Freezing is not recommended as texture degrades upon thawing.
What to serve with it
- Green tea with lemon
- Sparkling water with fresh mint
- Dry Cannonau red wine (Sardinian origin)
- Side salad with bitter greens and lemon vinaigrette
FAQ
Can I use regular supermarket cheese?+
Avoid pre-grated cheese; it contains anti-caking agents. Buy a block of pasture-raised cheese and grate it yourself for better texture and purity.
Why cover the pan initially?+
Covering traps steam to cook the dense potato slices through before the cheese burns. Uncovering at the end crisps the exterior.
Is this keto-friendly?+
It is low-glycemic but contains moderate carbs from potatoes. For strict keto, substitute potatoes with sliced celeriac or turnips.
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