Unusual recipes

Potato- and Asparagus-Stuffed Cheese Crisps

Potato- and Asparagus-Stuffed Cheese Crisps

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  • 2 8- to 10-ounce unpeeled russet potatoes
  • 8 ounces asparagus spears, trimmed, cut into 1-inch pieces
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup thinly sliced red onions
  • 1 cup sliced green onions (white and light green parts only)
  • 1 1/2 pounds Montasio cheese, finely grated
  • FRAGILE FRICO Because the filled frico breaks rather easily, you have to be careful when flipping it over. We suggest using two small plates. Gently loosen the frico from the pan and slide it onto one plate; top with another plate and invert.

Recipe Preparation

  • Cook potatoes in boiling salted water until barely tender, about 35 minutes. Drain. Cool completely. Peel potatoes; cut into 1/4-inch-thick rounds. Cook asparagus in boiling salted water until crisp-tender, about 2 minutes. Drain and cool.

  • Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add potatoes; cook until browned, about 3 minutes per side. Transfer to plate. Add 1 tablespoon oil to skillet. Add red onions; sauté until beginning to soften, about 2 minutes. Add green onions and asparagus; sauté 3 minutes. Transfer to plate with potatoes. Sprinkle with salt and pepper.

  • Heat another nonstick skillet over medium heat. Sprinkle 1/3 cup grated cheese over bottom of skillet and spread to 5-inch round. Arrange 1/6 of potato-asparagus mixture evenly over cheese and press gently. Sprinkle 1/3 cup cheese evenly over potato-asparagus mixture. Cook until bottom layer of cheese is golden brown around edges and on bottom, about 5 minutes. Using metal spatula, carefully loosen edges and bottom of cheese crisp from skillet. Transfer to small plate. Top with another small plate and invert cheese crisp. Slide crisp back into skillet, browned side up, and cook until crisp and brown on bottom, about 3 minutes longer. Transfer to rimmed nonstick baking sheet. Repeat with remaining cheese and potato-asparagus mixture for 5 more crisps.

  • DO AHEAD Can be made 2 hours ahead. Rewarm in 350°F oven until heated through, about 10 minutes.

  • Place 1 cheese crisp on each of 6 plates and serve.

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Watch the video: Baked Potato Chips 4 Ways (June 2022).