Fries come in all shapes and sizes, with Cottage Fries being some of the easiest to make and enjoy!
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Cottage fries are similar to french fries, though they are not fried in oil (just drizzled) and are much easier to slice up into round pieces than cut into the traditional stick shape of a french fry. The history of cottage fries is a mystery. No one is certain where they came from, though they rose in popularity in the 1970s in New York City. The name “cottage fries” stems from the fact that when laid together, they resemble the shingles on a cottage roof. That makes cottage fries kind of cute, but more importantly, kind of delicious.
Using paprika, garlic, thyme, salt, and pepper, these humble potato slices become as addictive as potato chips. Once you start eating them it is hard to stop. And why would you want to? They bake up with a golden, crispy outside and a warm, fluffy inside and come out bursting with savory flavor.
When I first tried making cottage fries, I made them really out of desperation because I wasn’t sure what to make for a side dish one night. I had some Russet potatoes on hand and had heard of cottage fries so I decided to give it a try. It’s now one of my favorite ways to make potatoes. Everyone always seems pretty impressed with them, maybe because you don’t see cottage fries everywhere. I love dishes that look impressive but really aren’t difficult to make.
Are cottage Fries Healthy?
There are several potato recipes on FFF because potatoes can be a part of a healthy diet. They are root vegetables that provide us with vitamin C and potassium, among other nutrients. As a vegetable, cottage fries suit most diets, including gluten-free, dairy-free, and vegan. For keto and low-carb diets, they must be eaten in moderation since cottage fries are a carbohydrate.
What is a russet potato?
Have you heard of Russet potatoes but don’t know what they are exactly? You may know them by a different name: Idaho potatoes. Russet potatoes are often the biggest potatoes you will see in your grocery store. Because of their size and thick skin, they are sometimes referred to as baking potatoes. They are great for a recipe like cottage fries since Russets are firm, easy to slice up, and become fluffy when roasted but not so soft that the cottage fries crumble.
INGREDIENTS
- 4 medium Russet potatoes (about 2 pounds total)
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
INSTRUCTIONS
Preheat
Set your oven to 425°F and get the baking rack ready.
Slice
Cut the potatoes into round slices and lay them out on a baking sheet.
Season
Coat the potato rounds with olive oil and a blend of spices, then spread them out so they’re not touching.
Roast
Bake the potatoes until they start to brown on the bottom.
Flip & Finish
Turn the potatoes over and roast until the other side is golden too.
Serve
Take the hot, crispy potatoes out of the oven and enjoy immediately.
Devour!
FAQs & Tips
To save leftover cottage fries, place them in Ziploc storage bags or an airtight container and keep them in the fridge for up to five days. You can also freeze cottage fries; however, it’s best to freeze them before they are cooked. Place the sliced potatoes in a Ziploc bag without the seasoning, and freeze the potato slices for up to six months. When you are ready to use them, defrost the potatoes, then continue with the seasoning and baking.
Your cottage fries should turn out pretty crispy, thanks to the oil and high heat. However, if you would like them even crispier, a good trick when baking potato slices is to soak them in water first, then drain the potatoes and pat them dry until there is minimal moisture left. Then, continue with the seasoning and baking.
Olive oil is a great choice with cottage fries since it is a healthy oil; however, you could also use avocado oil or butter. Keep in mind that butter adds dairy and extra fat to the mix.
Serving Suggestions
Cottage fries go so well with a juicy steak, breaded chicken, barbecued chicken, or a black bean burger. They also make a great meal all on their own. Just add a classic Caprese or Mediterranean cucumber salad, and you’ve got a wonderful, light meal. I love cottage fries for breakfast. Serve them alongside an egg-white omelet or some fluffy spinach scrambled eggs. Keep cottage fries in mind for any meal, any time of the day.
Crispy Cottage Fries
Ingredients
- 4 medium Russet potatoes about 2 pounds total
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
Instructions
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Preheat your oven to 425°F and position a rack in the middle.
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Slice the Russet potatoes crosswise into 1/2-inch thick rounds and spread them on a large rimmed baking sheet.
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Drizzle the potato rounds with olive oil and evenly sprinkle with paprika, kosher salt, garlic powder, dried thyme, and black pepper. Toss to coat and arrange in a single layer.
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Roast in the preheated oven until the bottoms of the potatoes are lightly browned, about 20 to 25 minutes.
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Flip the potatoes and continue roasting until the other side is also lightly browned, approximately 10 to 20 minutes more.
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Remove from the oven and serve the crispy cottage fries while hot. DEVOUR!
Nutrition
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