Cottage Fries

Francine Lizotte


Well seasoned and flavorful, these tasty potatoes are perfect with barbecued proteins... an amazing side dish recipe!


☆☆☆☆☆ 0 votes

2 servings
10 Min
45 Min


  • 2 medium
    yukon gold potatoes, scrubbed and sliced into 3/8-inch thick rounds
  • 1 Tbsp
    white vinegar
  • 1 Tbsp
    olive oil (substitute with infused oil such as rosemary)
  • 1 Tbsp
    bacon fat
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1/2 Tbsp
    herbes de provence, or to taste
  • 1/2 tsp
    garlic salt
  • 1/4 tsp
    hot paprika, or to taste
  • 1/4 tsp
    ground himalayan sea salt, or to taste
  • 1/4 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1 Tbsp
    fresh chopped parsley, for garnish

How to Make Cottage Fries


  1. Preheat oven to 450ºF and line a baking sheet with foil; set aside.
  2. Fill up a large bowl with very cold water and add white vinegar. Stir well before adding the potato slices. Swirl them around and let them sit for 20 minutes.
  3. Drain them in a colander and pat them dry with paper towels.
  4. Transfer to a large bowl and pour on oil, bacon fat and lemon juice. Season the potato slices with Herbes de Provence, garlic salt, hot paprika, ground sea salt and black pepper. Toss everything until the slices are well coated.
  5. Spread them evenly in a single layer on the prepared baking sheet. Transfer to the preheated oven and bake for 1 hour, flipping them every 15 minutes.
  6. Remove from the heat and transfer the slices to a plate lined with paper towels to absorb any excess oil before sprinkling with chopped parsley.
  7. To view this recipe on YouTube, click on this link >>>>

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