Crispy Cottage Fries: Oven-Baked Potato Wedges

These crispy oven-roasted cottage fries are the perfect shape for dipping. They make a wonderful side for chicken, meatloaf, burgers, and sandwiches. You can make these flavorful potato rounds with only a few pantry ingredients and about 10 minutes of active prep time.

Note: this post was originally published in 2021 and updated in 2023 with clearer instructions.

This cottage fries recipe is destined to become a go-to for weeknights and gatherings. The potatoes roast up delightfully crispy and golden on the outside while staying soft and fluffy inside. Their flat, round shape makes them especially easy to dip, and they pair beautifully with a wide range of mains.

These fries are versatile: serve them alongside burgers, sandwiches, roasted or grilled chicken, fish, or meatloaf. You can also get creative and use them as the base for loaded potato nachos or a hearty brunch plate. Best of all, they require only a handful of basic ingredients and minimal prep time.

What are cottage fries?

Cottage fries—also called cottage fried potatoes—are potatoes sliced crosswise into flat rounds, typically between 1/4 and 1/2 inch thick. The slices are tossed with oil and seasonings and then either pan-fried or oven-roasted at high heat until edges are browned and the centers are tender. They’re essentially a simpler, rustic cousin of french fries: easier to prepare but just as satisfying.

Best potatoes for cottage fries

Russet potatoes are my top pick because they crisp nicely while offering a fluffy interior. Yukon Gold also works well when you want a creamier texture. You can even use sweet potatoes for a different flavor and color—just note cook times may vary slightly.

Recipe ingredients

Ingredient notes

• Oil: Olive oil works well, but neutral oils like canola or peanut oil are fine for roasting.
• Paprika: Adds color and a gentle sweetness—swap for smoked paprika for a deeper flavor.
• Dried thyme: If using fresh thyme, double the amount. Substitute other dried herbs like rosemary, oregano, or parsley as desired.
• Russet potatoes: Ideal for oven-roasting; they crisp and develop a light, fluffy center.

Step-by-step overview

Below is a concise, practical breakdown of the process. Images are included where helpful.

1. Preheat the oven to 425°F (220°C). Combine the paprika, salt, thyme, and black pepper in a small bowl and set aside.
2. Scrub the potatoes well, then slice them crosswise into roughly 1/3 inch (8–9 mm) rounds. Aim for even slices so they cook uniformly.
3. Pat the potato slices dry on both sides with paper towels or a clean lint-free kitchen towel. Removing surface moisture helps the skins crisp in the oven.
4. Spread the slices on a baking sheet, drizzle with oil, and use clean hands or tongs to coat each piece evenly.
5. Arrange the potatoes in a single layer without overlapping. Sprinkle half of the seasoning on one side, flip, then sprinkle the remaining seasoning on the other side. Alternatively, toss the slices with the seasoning before spreading them out—either method works.
6. Bake for 15 minutes, remove the pan and flip each slice, then return to the oven and bake another 13–15 minutes, or until the slices are nicely browned and tender when pierced.

Tips and tricks

How to get crispy cottage fries

I tested three approaches: (1) slice and toss with oil, (2) pat slices dry then oil, and (3) rinse slices before drying and oiling. Patting the slices dry without rinsing gave the best balance—crispy edges without a tough bite. If you’re short on time, you can skip the patting step and the fries will still be tasty, though slightly less crisp.

Other tips

• If you use table salt instead of kosher salt, reduce the amount to about 1/2 teaspoon or adjust to taste.
• If the pan shows uneven browning halfway through, rotate it front to back for more even heat exposure.
• Slice thickness matters: times here are based on 1/3 inch slices. Thinner slices will cook faster; thicker slices will take longer.
• Ovens vary—watch the fries during the final minutes so they reach your preferred level of browning without burning.

Seasoning ideas

You can easily change the flavor profile by adding other spices: garlic powder, onion powder, chili powder, red pepper flakes, dried rosemary, or oregano all work well. Swap the mix entirely for blends like Cajun seasoning, lemon pepper, or Old Bay—just check whether the blend already contains salt and adjust accordingly. Including paprika or a spice with a reddish hue helps the fries brown attractively.

Serving suggestions

Cottage fries are a flexible side that complements many mains. Try them with grilled or pan-seared seafood, a fried or grilled sandwich, turkey burgers, or a simple roasted chicken. They also shine with dipping sauces—ketchup, fry sauce, avocado-lime ranch, yogurt-dill, or a sweet-heat honey-sriracha are all excellent choices.

Storage and reheating

• Store leftovers in an airtight container in the refrigerator for 3–4 days.
• Freeze for up to 3 months if you want longer storage.
• To reheat from the fridge: spread on a baking sheet and warm in a 350°F oven for 5–6 minutes, until heated through.
• To reheat from frozen: place directly on a baking sheet and bake at 350°F for 7–8 minutes, flipping halfway, until warmed through.

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If you try the recipe, please leave a rating or comment on the original site where you found it. Enjoy your cottage fries—crispy, dip-ready, and simple to make.