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How to Make Cottage Fries

See how to make excellent oven-baked fries. See more

READY IN ABOUT 1¼ hrs

Chef John's Cottage Fries

Read Reviews (40)

"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." — Chef John

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Original recipe makes 4 servings Change Servings

4 baking (russet) potatoes, sliced into 3/8-inch thick rounds
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste

1 pinch herbes de provence, or to taste
2 tablespoons olive oil

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Directions

Preheat oven to 425 degrees F (220 degrees C).
Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Combine potatoes, salt, ground black pepper, cayenne pepper, and herbes de provence in a large bowl. Drizzle olive oil over potatoes and stir to evenly coat.
Place potatoes on baking sheet, spaced evenly, and bake in the preheated oven for 15 minutes.
Remove from oven, flip over each potato slice, and return to the oven for another 15 minutes. Continue cooking and flipping until potatoes are well browned, about 30 minutes. Potatoes should be crispy around edges, but still soft in the center.

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PREP 10 mins
COOK 1 hr
READY IN 1 hr 10 mins

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Reviews More Reviews

Most Helpful Positive Review

Apr 28, 2012

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!

—Baking Nana

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Most Helpful Critical Review

Dec 02, 2012

Watched recipe and made exactly as directed. These weren't bad, but they weren't great either (sorry). Cooked 15" one side, flipped and cooked 15" other side, placed on rack for final 15". Husband didn't care at all for them - I thought they were okay, but a little on the greasy side. Perhaps I used too much olive oil.

—Litegal1

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50 Ratings

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May 10, 2012

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. :)

—Christina

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May 10, 2012

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.

—Deb C

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May 15, 2012

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!

—jeniferken

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May 20, 2012

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!

—LIZARD7927

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May 07, 2012

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.

—jolley900

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May 11, 2012

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.

—Blender Woman

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Nutrition

Calories
187 kcal
9%

Carbohydrates
29 g
9%

Cholesterol
0 mg
0%

Fat
6.9 g
11%

Fiber
3.1 g
12%

Protein
3.4 g
7%

Sodium
429 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chef John's Cottage Fries

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 187
Calories from Fat: 62

% Daily Value *
Total Fat 6.9g 11 %
Saturated Fat 1g 5 %
Cholesterol 0mg 0 %
Sodium 429mg 17 %
Potassium 732mg 20 %
Total Carbohydrates 29g 9 %
Dietary Fiber 3.1g 12 %
Protein 3.4g 7 %
Sugars 1.6g
Vitamin A < 1 %
Vitamin C 22 %
Calcium 3 %
Iron 16 %
Thiamin 15 %
Niacin 22 %
Vitamin B6 27 %
Magnesium 14 %
Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.