Published
If you’re looking for a new way to enjoy potatoes, these crispy cottage fries are for you. The well-seasoned potato rounds bake up crispy on the outside and oh so fluffy on the inside. They’re the perfect shape for dipping into your favorite sauces and make for great game day appetizers or dinner sides. Slice, soak, season, and bake for a no-fuss potato side that comes together with just a handful of pantry staples.
Pin this recipe for later!
Pin ItWhen I first tried cottage fries, I was amazed at how such basic ingredients could taste. I’m not sure why, since that’s my reaction to most potato variations. They just keep getting better, so crave-worthy. Slicing russet potatoes into rounds, soaking them, and baking them with olive oil and simple seasonings creates the perfect balance of crispy edges and fluffy centers. I love serving them with dipping sauces or as a side for burgers and sandwiches, and they’re always the first thing to go.
Tips for Beginners
- Slice thickness matters. Thinner potato rounds bake up crispier with more crunch, while slightly thicker slices give you a softer, fluffier center with crisp edges. I like to cut them ¼ inch thick so they’re crispy on the outside and soft on the inside.
- Soak the potato slices before baking. Soaking removes excess surface starch, which helps the cottage fries bake up crisp instead of gummy and prevents them from sticking together in the pan.
- Dry the potatoes really well before adding oil. Any leftover moisture on the surface prevents browning. Pat them dry with paper towels until they feel completely dry to the touch.
- Don’t overcrowd the pan. The potato slices need space for hot air to circulate. If they’re touching or stacked, they’ll steam instead of crisp, so use two pans if needed.
- Flip halfway through baking. Turning the slices ensures both sides get direct contact with the hot pan, which helps them brown evenly and develop crisp edges on both sides.
Cottage Fries
Ingredients
- 6-7 small russet potatoes
- 2½ tbsp olive oil
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ¼ tsp pepper
Instructions
- Slice the potatoes into ¼-inch thick rounds.6-7 small russet potatoes
- Soak the rounds in a bowl of water for 20-30 minutes. Then, drain the water and dry the potatoes off with paper towels.
- Preheat the oven to 425°F.
- Toss the potatoes in the olive oil and seasonings.2½ tbsp olive oil, 1 tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, ¼ tsp pepper
- Spread the pieces out in an even layer on a large baking sheet lined with parchment paper. Do this in batches if needed.
- Bake for 15 minutes. Flip the fries. Then, bake for another 15-20 minutes until the fries are golden brown and crispy.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Cottage Fries Step by Step
Gather all the ingredients together.
Slice the potatoes. Cut 6–7 small russet potatoes into evenly sized ¼-inch thick rounds so they cook at the same rate.
Soak and dry. Place the potato rounds in a bowl of cold water and soak for 20–30 minutes to remove excess starch. Drain well, then pat the potatoes completely dry with paper towels. Heat the oven to 425°F and line a large baking sheet with parchment paper.
Season the potatoes. Toss the dried potato slices with 2½ tbsp olive oil, 1 tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, and ¼ tsp black pepper until evenly coated.
Arrange on the pan. Spread the seasoned potato rounds in a single, even layer on the prepared baking sheet, making sure the slices do not overlap. Use two pans if needed.
Bake until crispy. Bake for 15 minutes, flip each slice, then continue baking for another 15–20 minutes, or until the cottage fries are golden brown with crispy edges and tender centers.
Serve and enjoy: Serve with your favorite dipping sauces. Enjoy!
How to Store and Reheat
Store any leftover cottage fries in an airtight container in the refrigerator for up to 3–4 days. To reheat, spread them out on a baking sheet and warm in a 400°F oven for 5–8 minutes, or air fry at 400°F for 5–7 minutes until hot and crispy again. Avoid reheating in the microwave, as it will soften the fries and take away their crisp edges. These fries are best enjoyed fresh, but reheating in the oven or air fryer brings back the texture nicely.
Serving Suggestions
I usually serve these cottage fries hot from the oven alongside burgers, steak sandwiches, or classic meatloaf for an easy, satisfying meal. They’re also perfect for dipping, so I like to set out a few sauces like garlic aioli, ketchup, fry sauce, or a yogurt dill dip and let everyone help themselves. For something a little more fun, they pair really well with air fryer steak bites or chicken tortas. These fries also make a great game day appetizer when you need something shareable alongside hot honey chicken wings.
