Crispy Baked Cottage Fries (Printable Version)
# What You'll Need:
→ Main
01 -
4 large Russet potatoes or Yukon Gold potatoes
02 -
2 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon paprika or smoked paprika
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0.5 teaspoon onion powder
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0.5 teaspoon dried thyme
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0.5 teaspoon ground black pepper
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0.5 teaspoon fine salt
→ Optional and garnish
09 -
Fresh parsley, finely chopped, for garnish
10 -
Grated Parmesan cheese, for topping
# Step-by-Step Directions:
01 -
Preheat oven to 220°C. Line a baking tray with parchment paper or aluminium foil for easy cleanup.
02 -
Scrub potatoes thoroughly under running water. Optionally peel for a smoother texture, or leave skins on for added flavor and texture. Slice potatoes into rounds approximately 6 millimetres thick.
03 -
In a large bowl, combine olive oil, garlic powder, paprika, onion powder, dried thyme, black pepper, and salt. Add potato slices and toss until evenly coated.
04 -
Lay out the seasoned potato slices in a single layer on the prepared tray, ensuring slices do not overlap for even crisping.
05 -
Bake in the preheated oven for 25 to 30 minutes, flipping each slice halfway through to promote even browning. Continue baking until golden and crisp at the edges.
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Five minutes before the end of baking, sprinkle grated Parmesan over the fries for a golden, cheesy finish.
07 -
Remove from the oven and carefully transfer to a serving platter. Garnish with fresh chopped parsley before serving.
# Helpful Notes:
01 -
For maximum crispiness, soak the potato rounds in cold water for 30 minutes to remove excess starch, then dry thoroughly before seasoning.
02 -
These fries pair well with grilled chicken, burgers, or fresh salads for a balanced meal.