Cottage Fries – America’S Forgotten Tyke Together With Nigh Delicious Roofing

While they don’t larn the same dearest every bit French fries, dwelling solid fries, or steak fries, cottage fries to a greater extent than than check their ain against their tater side dish fraternity bothers. 

And, dissimilar their French cousins, these slow cottage fries genuinely crisp upwards quite nicely inwards the oven, too every bit I described inwards the video, resemble fat, succulent tater chips. I don’t know close you, but to me there’s nix close “fat, succulent tater chip” that doesn’t audio good.

They’re called cottage fries because they supposedly await similar the shingled roofs on those cute piffling houses yous run across inwards the movies too on locomote brochures. Appearances aside, I notice serving too eating something associated alongside “cottages” to hold out simply a piffling to a greater extent than relaxing too civilized than other less vacation-y potatoes.

I used Yukon gilt potatoes, which every bit you’ll see, worked fine, but I create prefer the slightly starchier russet. I would avoid whatsoever of the crimson varieties, every bit they accept a much waxier texture, too don’t larn every bit crusty every bit other types.

I also used a silicon mat to create mine on, but you’ll larn fifty-fifty crispier edges if yous purpose foil, or position the sliced tater straight on a non-stick baking sheet. Of course, the seasoning options are exclusively express past times your imagination too self-control.

I dearest Herbes de Provence inwards this, but literally whatsoever fresh or dried herb volition operate here. Keep inwards mind, these chips are corking simply seasoned alongside olive oil, salt, too pepper, too then you’re cooking from a seat of ability – don’t effort too create also much. I promise yous ambit these corking change-of-pace “fries” a effort soon. Enjoy!

Ingredients:
russet potatoes, sliced into 3/8-inch thick rounds (about 4-oz per portion)

enough olive crude to coat

cayenne, salt, pepper, too dried herbs to taste

View the consummate recipe

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