Potato frico with creamy arugula salad
ByronTalbott · ♥ 764 likes · 21.7K views · 6 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 whole Yukon Gold potatoes
- 2 cup arugula
- ½ cup fennel tops
- ¼ cup red onion
- 2 tbsp olive oil
Heat a cast iron pan over medium, a little higher, and shave the Yukon Gold potatoes thin.
- salt
- butter
Lightly season the potatoes with salt and toss; turn the heat to medium-high and add a knob of butter.
Cook slow and low for a while so the potatoes dehydrate on the bottom without burning and begin to crisp.
Why slow and low first
- oil
- parmesan cheese
- harm
Lay a layer of potatoes covering the pan, a little oil, a generous layer of parmesan and chunks of a second cheese.
Layering potatoes and cheese
Top with the rest of the potatoes and press firmly; season the top lightly with salt and black pepper.
- black pepper
Bake in a 375 degree oven 10 to 15 minutes, by colour: caramelized golden brown edge to edge.
Loosen the sides to even the shape and check the colour underneath; return to the oven for about 10 minutes.
Flip the frico; a non-stick pan or a rondeau with a handle makes this easier, and the better side can be used for presentation.
Flipping the frico
- jalapenos
For the salad, combine arugula, fennel tops, thinly sliced jalapenos and thinly sliced red onion.
- lemon
- salt
- pepper
- sour cream
Dress with olive oil, a little lemon, salt, plenty of pepper and a little sour cream; toss by hand.
Creamy lemon dressing