Cottage Fries – Upgrade your potatoes with this zesty, savory cottage fries recipe! Thick slices of potatoes coated with a delectable combination of herbs and spices, then baked to crispy-on-the-outside, fluffy-on-the-inside perfection. It’s a fast and easy way to take your potatoes from good to spud-tacular!
In the world of potato side dishes, French fries and mashed potatoes get a lot of love. They’re both incredibly versatile and downright tasty. But this recipe for cottage fries is right up there on my Top-10 list of potato dishes! And a few basic ingredients delivers a healthier option to french fries.
Cottage fries are also insanely versatile. You can partner them with anything from hamburgers to roast turkey or serve them with a bevy of dips for a showstopping appetizer spread. And they are SO easy to make, requiring just a few minutes of prep time. Which means less kitchen time and more friends and family time!
What Are Cottage Fries?
Cottage fries are potatoes cut into rounds, coated in seasonings, and baked in a hot oven until perfectly crispy. They can be partnered with your favorite brunch fixings or served as an appetizer or snack on game day or at your next barbeque. It’s thought that they were called Cottage Fries because the shape resembles the shingles on a cottage roof. How cute is that?
Recipe Ingredients
- Potatoes – The key player in this recipe! Russet potatoes or Yukon Gold potatoes are ideal for that crispy outside and tender inside.
- Olive Oil – To add flavor and to help the seasonings bind to the potatoes. Any neutral oil, such as avocado or vegetable oil, will also work nicely.
- Seasonings – Italian seasonings, paprika, garlic and onion powder, and good ol’ S&P give these fries layers of herby, savory deliciousness.
How to Make Cottage Fries
- Preheat your oven to 400°F/205℃, placing the oven rack in the middle position.
- Prepare the Baking Sheet – Line a large baking sheet with a sheet of parchment paper and lightly spray it with cooking oil.
- Wash and scrub the potatoes clean under running tap water to remove all dirt, especially if you’re not peeling the skin. (Photo 1)
- Slice them crosswise into rounds about ¼-½ inch thick. Place the potatoes in a large bowl of cold water as you slice them. This step removes excess starch that can make them stick together and makes them fluffier. Let them sit in water for about 5 minutes. (Photos 2-3)
- Season – Drain the water and pat the potatoes dry with paper towels. Add olive oil, Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper. Toss to thoroughly coat every potato slice. (Photos 4-5)
- Layer – Arrange seasoned potatoes in a single layer on the prepared baking sheet. Make sure to leave space between the potatoes so they get nice and crispy while baking. (Photo 6)
- Bake until golden on the outside and puffy on the inside, about 40-45 minutes, flipping halfway using metal tongs.
- Serve immediately with your chosen dipping sauces, and enjoy!
Recipe Variations
- Seasonings Swap – Replace the seasonings with taco seasoning and a dash of cayenne pepper to accompany your favorite Mexican meal. Or replace the Italian seasoning with Creole seasoning to serve with a classic Southern meal.
- Go Cheesy – Sprinkle freshly grated cheddar or Parmesan cheese on the fries right after baking for some gooey, cheesy goodness.
- Loaded Cottage Fries – Top your cottage fries with grated cheese, sliced green onions, and bacon or cooked ground beef to turn this side dish into a main. Then load on your favorite toppings like tomatoes, avocados, jalapeños, and sour cream!
Tips and Tricks
- Cook times will vary depending on your oven’s temperature and the fries’ thickness. Keep your eyes on the potatoes during the last few minutes of cooking so you can remove them a little early or leave them in an extra few minutes if needed.
- If you’re cooking a large batch of fries for a crowd, add a tablespoon of lemon juice to the water you soak your spuds in to prevent browning.
- Looking to slice the potatoes in a jiffy? Use a mandolin to speed up the process and to get a uniform size for baking!
Make-Ahead Instructions
Cottage fries are best served hot and fresh right from the oven. But I get it because it might be game day, and you don’t want to miss all the fun. So, you can prepare the fries earlier in the day and bake them halfway. Then pop them back in the oven when you’re ready to eat and complete the baking process.
Serving and Storage Instructions
These guys are super easy to store and freeze. Keep leftover cottage fries in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months.
Reheat them by baking them on a baking sheet in the oven for 5-6 minutes at 350℉/177℃. If frozen, increase the baking time to 7-8 minutes at the same temperature, flipping the potatoes halfway through.
FAQs
Soaking the potatoes is the ultimate secret to super crispy fries! Soaking draws out the starch, making the potatoes less likely to stick together. Make sure you pat the potatoes dry after soaking to remove all excess moisture.
This is totally the baker’s choice! Personally, I love the extra texture and taste of skin-on oven fries. Plus, it saves a step not to have to peel. 😉 But both ways are equally delicious and require the same cooking time.
You sure can! Prepare the fries according to the directions, then cook them for 14 minutes at 400℉/205℃ in the air fryer, flipping them halfway through the cooking time.
What to Serve With Cottage Fries
These thick, round fries make for the ultimate dipping experience! My favorite dips include beer cheese dip, Buffalo chicken dip, and mustard BBQ sauce for a delicious appetizer buffet. Or serve them as a quick side to Philly cheese steak sloppy joes, or a chicken sandwich.
More One-of-a-Kind Potato Recipes to Try
- Seasoned Fries
- Chili Cheese Fries
- Cajun Baked Sweet Potato Fries
- Smoked Baked Potatoes
- Southern Style Fried Potatoes
Conclusion
Crispy and savory on the outside and melt-in-your-mouth tender on the inside, these cottage fries will become your new favorite potato go-to! What do you serve your cottage fries with? Leave me a comment below with your ideas!
Watch How to Make It
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Cottage Fries
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Ingredients
- 3 large potatoes
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (5g) Italian seasoning
- 1 teaspoon (2g) paprika
- 1 teaspoon (2g) garlic powder
- ½ teaspoon (1g) onion powder
- 1 teaspoon (7g) kosher salt
- ½ teaspoon (1.5g) black pepper, freshly ground
Instructions
- Preheat your oven to 400°F/205℃, placing the oven rack in the middle position.
- Line a large baking sheet with a sheet of parchment paper and lightly spray it with cooking oil.
- Wash and scrub the potatoes clean under running tap water to remove all dirt, especially if you're not peeling the skin.
- Then slice them crosswise into rounds about ¼-½ inch thick. Place the potatoes in a large bowl of cold water as you slice them. This step removes excess starch that can make them stick together and makes them fluffier. Let them sit in water for about 5 minutes.
- Drain the water and pat the potatoes dry with paper towels. Add olive oil, Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper. Toss to thoroughly coat every potato slice.
- Arrange seasoned potatoes in a single layer on the prepared baking sheet. Make sure to leave space between the potatoes so they get nice and crispy while baking.
- Bake until golden on the outside and puffy on the inside, about 40-45 minutes, flipping halfway using metal tongs.
- Serve immediately with your chosen dipping sauces, and enjoy!
Tips & Notes:
- Cook times will vary depending on your oven’s temperature and the fries’ thickness. Keep your eyes on the potatoes during the last few minutes of cooking so you can remove them a little early or leave them in an extra few minutes if needed.
- If you’re cooking a large batch of fries for a crowd, add a tablespoon of lemon juice to the water you soak your spuds in to prevent browning.
- Looking to slice the potatoes in a jiffy? Use a mandolin to speed up the process and to get a uniform size for baking!
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nancy S says
If I make these again, I will double the seasonings and put them with the oil in a bag and add the potatoes and shake them so everything is coated evenly. I followed the recipe exactly but they didn’t seem to have much flavor.
Imma says
Thanks for your feedback. 🙂 I will remember that and try it the next time. Some people like more spice and others less.