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These classic Cottage Fries are a tasty upgrade from the frozen fries you can get at the grocery store. Not only are they incredibly easy to prepare, they’re also better for you since they’re made with fresh ingredients. You can bake these crispy potato rounds in the oven or use your air fryer.
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Cottage Fries Recipe

These classic Cottage Fries are a tasty upgrade from the frozen fries you can get at the grocery store. Not only are they incredibly easy to prepare, they’re also better for you since they’re made with fresh ingredients. You can bake these crispy potato rounds in the oven or use your air fryer.
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6
Author Izzy

Ingredients

  • 4 large potatoes about 3 lbs (see note)
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning or to taste
  • 1/4 teaspoon paprika optional
  • salt and freshly ground black pepper to taste

Instructions

  • Preheat your oven to 425°F. placing the oven rack in the middle position.
  • Line a large baking sheet with parchment paper. Note: You can also use two medium baking sheets.
  • Scrub the potatoes clean to remove all direct and debris. Then slice them widthwise into rounds about ¼-inch (7 mm) thick (see note).
  • Optional: As you slice the potatoes, drop them into a large bowl of cold water. This step removes excess starch that can make them stick together, and also makes them fluffier.
  • Quickly pat dry the potatoes with paper towels. Add to a large bowl along with the olive oil, Italian seasoning, paprika, salt and pepper. Toss to coat thoroughly.
  • Arrange the potatoes in a single layer on the prepared baking sheet.
  • Bake until golden and puffy, about 12 minutes. Remove the baking sheet from the oven and use kitchen tongs to flip the potatoes. Bake another 12 minutes or until golden.

Notes

  • Potatoes: Try to use starchy potatoes such as russets or Yukon Golds. In a pinch, an all-purpose / medium-starch potato such as Round White or Red Bliss.
  • Slicing: Slicing is most easily done with a mandolin, but you can also use a food processor fitted with an adjustable blade or just a paring knife and cutting board.
  • Storage: Cool completely and store in an airtight container for up to 3 days in the fridge or 1 month in the freezer.