Golden Cheese & Herb Potato Frika is a rustic, cheesy skillet dish that brings crispy potatoes, fragrant herbs, and golden melted cheese together in one satisfying bake. This comforting recipe has a crisp outside and soft, fluffy inside—making it the kind of dish I crave when I want something hearty, savory, and packed with flavor.
Why You’ll Love This Recipe
I love this recipe because it’s simple, rich, and full of comforting textures. The shredded potatoes get golden and crispy on the edges, the herbs add freshness, and the cheese pulls everything together in melty perfection. It’s great as a main dish, a brunch centerpiece, or even a cozy side for dinner. I also like that it’s made with basic ingredients I usually already have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Potatoes (Yukon Gold or Russet)
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Eggs
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Shredded cheese (cheddar, Gruyère, or a mix)
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Fresh herbs (parsley, chives, thyme)
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Garlic (minced)
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Onion (grated or finely chopped)
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Salt
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Black pepper
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Olive oil or butter
Directions
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I start by grating the potatoes and squeezing out as much moisture as I can using a clean towel or cheesecloth.
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In a large bowl, I mix the shredded potatoes with eggs, shredded cheese, minced garlic, grated onion, chopped herbs, salt, and pepper.
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I heat olive oil or butter in a large oven-safe skillet over medium heat.
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I spread the mixture evenly in the skillet, pressing it down gently.
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I let it cook undisturbed for 8–10 minutes until the bottom is golden and crisp.
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I transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15–20 minutes until the top is set and golden.
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I let it cool slightly before slicing into wedges and serving.
Servings and timing
This recipe serves 4 to 6 and takes about 15 minutes to prep and 30 minutes to cook. It’s ideal for brunch, lunch, or as a satisfying vegetarian dinner.
Variations
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I sometimes add crumbled feta or goat cheese for a tangy twist.
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For a smoky flavor, I mix in smoked paprika or a pinch of cayenne.
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Adding chopped spinach or kale boosts the greens and adds color.
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I’ve also made it with sweet potatoes for a slightly sweeter and richer version.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm slices in a skillet over medium heat to bring back the crispiness, or use the oven at 350°F (175°C) for about 10 minutes. It also reheats well in a toaster oven.
FAQs
What’s the best potato to use?
I usually go for Yukon Golds for their creamy texture, but Russets work great too because they crisp up well.
Can I make this ahead of time?
Yes, I prep the mixture ahead and store it in the fridge, then cook it fresh. I’ve also baked it fully and reheated before serving.
Can I make it dairy-free?
I’ve made it with dairy-free cheese and used oil instead of butter. It still turns out crispy and flavorful.
Do I need to peel the potatoes?
I usually don’t unless the skins are thick. The peel adds a bit of texture and nutrients.
Can I cook it without an oven?
Yes, I cook it fully on the stovetop by covering the skillet after crisping the bottom, then cooking on low until the top is set.
Conclusion
Golden Cheese & Herb Potato Frika is a deliciously crispy, cheesy potato dish that always satisfies. I love how it turns simple ingredients into something so comforting and flavorful. Whether I’m serving it for brunch or dinner, it’s a reliable favorite that’s easy to adapt and even easier to enjoy.
