Recipe by Chef John
"While they don't get the same love as French fries, home fries, or steak fries, cottage fries more than hold their own against their potato side dish fraternity brothers."
Watch video tips and tricks
baking (russet) potatoes, sliced into 3/8-inch thick rounds
salt and freshly ground black pepper to taste
cayenne pepper, or to taste
herbes de provence, or to taste
YUM! Love how crispy brown these came out and how you can season them any way you want...I used salt, pepper, garlic powder, onion powder, cayenne and Italian seasoning. These took no time to get together and they smelled delicious while baking. I do wish I would've cut mine a bit thicker, but I'll know for next time. I will def be mkaing these often! Thanks for sharing. :)
These were pretty good. I cut mine to 1/2 inch and the thickness was to my liking. They definitely need lots of salt and seasoning; I had to use more than the recommended amount. I also had to drizzle mine with olive oil after each turn because they were drying out.
Hubby gave these 5 stars. He is the potato lover in the family. Nice and crunchy. Mine took just over 45 minutes total - turning every 15 minutes. Enjoy!
Because I was grilling a steak, and because I was feeling somewhat lethargic, I just made these on the grill. I mixed the herbs and pepper with the olive oil for approximately an hour hoping to infuse a little more flavor into the oil before adding in the slices of potato, whether that made any difference - who knows. Also, to give myself a head start, I nuked the potato in the microwave for a few minutes to partially cook it before slicing it. I simply tossed the slices in the olive oil mixture before putting it on a well oiled grill. It made a great side dish with the marinated steak. Good call if I may say so myself.
These are the best little crispy on the outside, creamy on the inside potatoes I've ever eaten. Amazing! My son and I even loved them so much we made them two nights in a row! I can't wait to make these for the rest of my family. I did three 15 minutes sessions and then put them on the rack for another 10 minutes. Wonderful! Thank you Chef John!
Very much like french fries, I added lots of spices on mine, they would have been bland without them. Make sure to not slice too thin. Will make these more often now that I've tried them!
A delicious little fry and easy to make! I like that these are baked and not fried thus healthier. I baked mine for just shy of 45 min and they turned out good but I think i will leave them in for just a tad longer next time bc I like them really crispy however if you like a more tender fry 45 min seemed about right. 30 min for me was not brown enough but that could be personal taste. these have a hint if spice to them from the cayenne but its subtle however, if you are at all sensitive to spice I would just omit this and they will still be delish. I did use the optiional step shown on the video and place my fries on a rack for the last 10-15 min. liked the added crispness but as CJ said, not a necessary step. This one will me in my regular rotation.
Chef John, these potatoes were so good. You are the bomb. :-) The potatoes I had were huge russets. I had to line two large baking sheets with foil to lay them all out flat. I didn't have the herbs suggested. I did 1/2 tsp. salt, and a 1/4 tsp. of pepper, cayenne pepper, Italian seasoning, onion powder, and garlic powder. I pretty much followed the seasoning suggestions of Christina. I might just cut back the amount of black and cayenne pepper I used next time. Mine did take the full hour and I cut them about 1/4". I will more likely make these again. They would go great with some fried fish.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Cottage Fries
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 62
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