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!

Course Appetizer, Side, Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 284kcal

Author Imma

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!

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.

Nutrition