Let me tell you, this Golden Cheese and Herb Potato Frika Crispy recipe is my little secret for turning simple potatoes into something unbelievably crispy and flavorful every single time. Picture this: golden edges crunching beneath a soft, cheesy inside, with fresh herbs dancing in every bite. It’s like a warm hug on your plate that’s just begging for a dollop of sour cream or a fresh salad on the side. Whether you’re making a quick weeknight dinner or just craving a snack that feels fancy but is super easy, this dish has got you covered. Trust me, once you try it, you’ll be reaching for potatoes like it’s your new obsession!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Main Dish:
3 large russet potatoes (about 2 pounds), peeled and grated
1 cup shredded sharp cheddar cheese
2 tbsp fresh parsley, finely chopped
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 small onion, finely diced
1 large egg, beaten
1/4 cup all-purpose flour
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
3 tbsp olive oil (or vegetable oil) for frying
How I Make It
Step 1:
Start by grating your potatoes into a large bowl. To get that perfect crispiness, it’s essential to squeeze out as much moisture as you can—grab a clean kitchen towel and give those shredded potatoes a good press. Removing excess water is key to avoiding soggy frikas!
Step 2:
Mix the dried potatoes with the shredded cheese, chopped parsley, thyme, diced onion, and garlic powder. Then add your beaten egg and sprinkle in the flour, salt, and pepper. The egg and flour act like glue here, holding everything together when it hits the pan.
Step 3:
Heat your olive oil over medium heat in a large skillet. Once shimmering, scoop about 1/4 cup dollops of the mixture into the pan. Flatten lightly with a spatula for even cooking and that irresistible crisp.
Step 4:
Cook for 4-5 minutes on each side, or until each frika is golden brown and crispy. Resist the urge to flip too early—waiting for the bottom to set will make flipping easier and prevent breaking.
Step 5:
Transfer cooked frikas to a paper-towel-lined plate to drain excess oil and keep that crunchy texture alive.
Step 6:
Serve warm, with a sprinkle of fresh herbs on top or a side of sour cream for dipping — you’re in for a crispy, cheesy treat!
Variations & Tips
Add a pinch of smoked paprika or cayenne for a subtle smoky heat.
Swap cheddar for mozzarella or Gruyère for a gooier center.
Mix in finely chopped cooked bacon or ham to make it heartier.
For a gluten-free version, replace all-purpose flour with almond flour or cornstarch.
Use a non-stick skillet to reduce oil use and prevent sticking.
If you want thinner frikas, spread the mixture thinner in the pan, just adjust cooking time to avoid burns.
How I Like to Serve It
These cheesy potato frikas are the perfect cozy companion to a crisp green salad tossed in lemon vinaigrette. They also shine as a brunch side alongside scrambled eggs and fresh fruit. For a simple snack, pair with your favorite dipping sauce—sour cream with chives or a smoky aioli makes a dream team.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to keep them crispy.
To save time, you can grate and prep the potato mixture a few hours ahead; just keep it covered in the fridge and squeeze out any extra water before cooking.
Closing: This recipe always delivers that crispy-on-the-outside, cheesy-on-the-inside magic, making it a trusted favorite in my kitchen—and I’m sure it soon will be in yours too!
