Crispy Baked Cottage Fries

These golden, oven-baked cottage fries are my go-to side when I want something deliciously crisp that everyone at the table devours. With a few pantry spices and starchy potatoes, you can recreate a diner classic at home with minimal fuss. I usually whip these up for burger night or as a snack to share during a movie marathon—always a hit and way easier to clean up than regular fries.

I first made these for a backyard picnic, and the plate was wiped clean in minutes. Now, it has become our must-have side every time we grill.

Ingredients

• Russet potatoes or Yukon gold: Bring the right starch and structure for crispiness Look for potatoes without green spots or sprouting eyes for the best texture
• Olive oil: Helps the fries turn golden and crisp Choose a fruity or robust oil for more flavor
• Garlic powder: Builds a savory base Use fresh powder without caking for fuller flavor
• Paprika or smoked paprika: Deepens the color and taste Use smoked for a little extra complexity
• Onion powder: Adds subtle sweetness Try to use fresh powder without hard clumps
• Dried thyme: Lends a hint of herbal aroma Go for dried whole leaves for extra freshness
• Black pepper: Brings a warm, peppery bite Grind it fresh for best results
• Salt: Makes all the other flavors pop Use fine sea salt for even seasoning
• Fresh parsley: For a pop of color and bright flavor Look for crisp, vibrant leaves
• Grated Parmesan: Optional but brings cheesy richness Use real Parmigiano Reggiano for authenticity

Step-by-Step Instructions

Preheat the Oven:

Set your oven to four hundred twenty five degrees Fahrenheit Line a baking sheet with parchment paper or foil so cleanup is minimal

Prep the Potatoes:

Thoroughly scrub each potato to remove dirt You can peel them for a softer bite or leave skins on for more texture Slice into quarter inch thick rounds Aim for evenness to ensure every piece cooks at the same rate

Mix the Seasoned Oil:

In a large bowl blend olive oil with garlic powder paprika onion powder dried thyme black pepper and salt Stir until well mixed so the spices will cling to every slice

Coat the Potatoes:

Toss potato rounds in your seasoned oil mixture Take time to make sure each round is well coated on both sides

Arrange on Baking Sheet:

Lay potato rounds in a single layer on your lined baking sheet Make sure none are overlapping or they will steam and not crisp

Bake the Cottage Fries:

Pop the sheet in the oven Bake for twenty five to thirty minutes Flip every slice at the halfway mark so both sides crisp up evenly Watch for edges to turn golden brown

Add Parmesan:

If using Parmesan sprinkle it over fries during the final five minutes of baking The cheese should melt and crisp lightly

Finish and Serve:

Remove cottage fries from the oven Move them to a serving dish Sprinkle with chopped parsley for color and freshness Serve hot with dips of your choice

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You can really taste the difference when potatoes are sliced evenly. My favorite part is that baked cheese crust that forms on some of the fries. One year I made these for a family game night and my brother could not stop crunching on them even during his turn.

Storage Tips

Leftover cottage fries keep in the fridge in an airtight container for up to three days. To reheat, spread them on a baking sheet and pop them back in a hot oven for around eight minutes. Avoid microwaving because they lose crispness.

Ingredient Substitutions

If you do not have Russet or Yukon gold potatoes, try sweet potatoes for an earthier flavor or red potatoes for a waxier bite. You can swap smoked paprika with regular or use chili powder for a touch of heat. Fresh rosemary makes a great substitute for dried thyme.

Serving Suggestions

Cottage fries are fabulous with burgers, grilled meats, or vegetarian mains. They are also a wonderful base for loaded fries—just top with cheese, scallions, and your favorite sauce. I love putting out a variety of dips like spicy ketchup, sriracha mayo, or ranch for everyone to choose their favorite.

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Commonly Asked Questions

→ What type of potatoes work best?

Russet or Yukon gold potatoes are ideal, as they hold their shape and crisp well during baking.

→ How do I ensure the fries turn out crispy?

Slice potatoes evenly, soak them in cold water to remove starch, and dry thoroughly before seasoning and baking.

→ Can I use different spices?

Absolutely. Adjust seasonings to your taste—try cayenne for heat or rosemary for a unique twist.

→ Should I peel the potatoes?

Peeling is optional. Leaving the skin on adds texture and extra nutrients, but you may peel for a smoother finish.

→ Can these cottage fries be made ahead?

Yes, bake and cool completely, then reheat in a hot oven for a few minutes to restore crispness before serving.

→ Is Parmesan cheese necessary?

No, it's optional. Parmesan adds a cheesy finish, but the fries remain flavorful without it.