This recipe for frico caldo is courtesy of Lachlan Patterson.

The Martha Stewart Show, July Summer 2008, The Martha Stewart Show, Episode 3090


Read the full recipe after the video.

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Place potato in a small saucepan with enough water to cover; season with salt. Place over high heat and bring to a boil. Cook until tender, 45 to 60 minutes. Drain and peel.

  • Immediately transfer potato to a medium bowl and crush into 1/4-inch pieces using a fork.

  • Heat butter in a small skillet over medium heat. Add onion and cook until soft and translucent. Add to bowl with potato, along with cheese; season with a pinch of salt and nutmeg. Stir until just combined.

  • Heat a 5- to 6-inch square cast-iron skillet over high heat. Add enough grapeseed oil to coat bottom of skillet; remove any excess oil and discard. Add potato mixture and cook until golden brown, about 5 minutes. Using a spatula, turn frico and continue cooking 5 minutes more.

  • Meanwhile, in a small bowl, whisk together shallots, cilantro, vinegar, and 2 tablespoons grapeseed oil; season with salt. Cut frico into 4 wedges and place each on a serving plate, along with salad greens topped with radishes, and sliced speck. Drizzle vegetables with cilantro vinaigrette; serve immediately.


Reviews (1)

Rating: Unrated
I would like to do this dish but do I really need a cast iron pan? I do not have a large or the small square one shown.