Frico with potatoes

The most ancient recipes of frico date back to the middle of the fifteenth century and are attributed to the cook of the Patriarch of Aquileia Lodovico Trevisan (the famous Master Martino) who invites you to prepare it with special “padellette fatte a tale mestiero” (pans made for that reason) and put on the “fondo un pocho di butirro overo di struto fresco, ponendole a scaldare sopra le brascie”(put a bit of butter or fresh lard, putting them to heat over the embers).