Cottage Fries
This post may contain affiliate links. Please read my disclosure policy.
Are Cottage Fries in your dinner side rotation yet? They should be! Crispy on the outside, tender on the inside, these oven-baked potato slices are the ultimate comfort side. And because they’re made from scratch, they taste infinitely better than frozen fries! Seasoned with thyme, paprika, and just the right amount of salt, they’re perfect for dunking, snacking, or piling next to a juicy burger.
Table of Contents
Cottage Fries
I’m always a little shocked at all of the kinds of fries out there. Grilled, air fried, piled high with cheese and sour cream… Talk about loaded!
But these are the kind of fries you make once and then crave forever. I mean, who can resist crispy-edged, golden rounds that are made with pantry staples and no deep fryer in sight?
Plus, they’re a blank canvas for seasonings, whether you’re craving salty, smoky, spicy, or herb-kissed. Every option gives savory, satisfying, classic comfort.
My family calls dibs on the extra-crispy ones… and yes, I totally stash a few for myself before they hit the table.
And what are cottage fries without a great sauce to go with them?
I’ve got 10 dipping sauces I’d recommend right off the bat, but top of my list are creamy and zesty chipotle mayo, a sweetly simple BBQ ranch, and classic ketchup. YUMMM.
INGREDIENT NOTES
- Potatoes: Russet potatoes are great, substantial spuds with tough skin that crisps up deliciously while the middle stays fluffy.
Yukon golds are buttery, flavorful, all-purpose potatoes with a thinner skin. Choose the potato for you based on personal preference! - Dried Thyme: I’d steer away from fresh herbs for this cottage fries recipe. They won’t really have the chance to crisp up and instead be little dots of soggy seasoning.
In addition to thyme, you can use dried garlic powder, rosemary, onion powder, or whatever else you’d like! - Paprika: Pleasantly smoky without being too much, paprika is a really versatile seasoning you can use on basically anything.
- Olive Oil: This is my preferred oil. But vegetable oil, canola oil, or whatever your go-to kitchen oil is will work just fine.
- Salt: Nice flaky sea salt sprinkled onto cottage potatoes is like the cherry on top! Wait until after baking, though. Salting beforehand draws out moisture and can make the fries limp.
VARIATIONS
Cheesy Herb Fries: Add grated parmesan and parsley after baking.
Smoky Heat: Swap paprika for smoked paprika or cayenne.
Cajun-Style: Replace seasonings with a few shakes of Slap Ya Mama (or your favorite Cajun seasoning).
Steak Fry Vibes: Slice cottage potatoes thicker and bake a little longer.
COTTAGE POTATOES FAQ
They’re potato rounds that have been roasted until golden brown. Like little discs of crunchy, salty flavor!
Generally, we cut them a bit thin so that they can crisp up in the oven. The perfect in-between of fries and potato chips.
To remove the excess starch. Too much starch in those spuds will make it hard for them to cook evenly. The center might be undercooked while the outside gets all gummy.
If you’re short on time and need to skip it, they’ll still come out fine. But it’s definitely worth the extra step!
You can pop them back in the oven at 425°F, but the air fryer is the best way to bring these back to life!
Air fry leftovers for 5-7 minutes at 400°F, flipping halfway through.
After baking more batches of fries than I can count, from wedges to shoestrings, I can tell you: soaking is the game-changer.
The science is simple… soaking raw potatoes removes surface starch, which otherwise holds onto moisture and prevents that golden crisp we all want.
And spacing the slices on the sheet pan? Essential. Steam is the enemy of crisp, and overcrowding guarantees soggy fries. Trust me, these tips make all the difference.
DONNA’S PRO TIPS
- Use parchment paper to prevent sticking and get that crisp base.
- Dry thoroughly after soaking. Excess water = soggy fries.
- Flip gently and only once to avoid tearing the slices.
- Use convection mode if your oven has it for extra crunch.
- Serve immediately. Cottage fried potatoes are best hot and fresh!
TOOLS NEEDED
- 2 baking sheets
- Parchment paper
- Large mixing bowl
- Chef’s knife or mandoline
- Paper towels or clean kitchen towel
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Easy Potato Recipes
Cottage Fries
Equipment
Ingredients
- 2 pounds russet or Yukon gold potatoes, about 4 large, scrubbed
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons paprika
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon fresh ground black pepper
Instructions
- Preheat the Oven: Preheat the oven to 425°F. Prepare two baking sheets with parchment paper and set aside.
- Slice the Potatoes: Slice the potatoes into ¼-inch thick rounds using a sharp knife or mandoline for even cooking.
- Soak the Potatoes: Place the sliced potatoes in a large bowl of cold water and let soak for 30 minutes. This removes excess starch and helps the fries get extra crispy. Optional: You can skip this step if needed — they’ll still turn out tasty.
- Dry Thoroughly: Drain the potatoes and pat them very dry with paper towels or a clean kitchen towel.
- Season the Potatoes: In a large bowl, toss the potato slices with olive oil, thyme, paprika, salt, and pepper until evenly coated.
- Arrange on Sheet Pans: Spread the slices in a single layer on the prepared baking sheets, making sure they are not touching. Use two pans if needed to avoid overcrowding.
- Bake: Bake for 15 minutes. Flip the slices, then bake for another 10 to 15 minutes or until the fries are golden brown and crisp on the edges.
- Serve: Taste and sprinkle with additional salt if needed. Serve immediately with your favorite dipping sauce.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2023, updated and republished September 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I am totally a french fry girl but after trying these I am now a cottage fry girl haha! They were DELICIOUS! Next time I will make a double or triple batch!