Cottage Fries
When I was living on the east side of Canada, Victoria Day weekend, also known as May 2-4, was officially the weekend when people reopened their cottages. Here on the West Coast, it’s different as the weather can be warm a few weeks before this statutory holiday, giving people a chance to reopen their second homes earlier.
So why do Canadians give it that “May 2-4” nickname? The reasons are pretty simple. First, this holiday falls on the last Monday before May 25th. The second reason is during that weekend, people buy cases of twenty-four beers which we affectionately like to call “a 2-4”. This is another one of our “national slang sayings” besides the popular “eh!” that our American neighbors like to tease us about…
David and I don’t own a second home by the lake but if we do one day, I would like to have that “rustic and cottagey” look to it with a little porch on the front, a nice wooden door, and tall casement windows with planter boxes underneath, along with a shingled roof. Talking about shingled roofs… there’s a dish that resembles this type of roof and it’s Cottage Fries! I like to call them cousins to French Fries. Sliced thinly, they are amazingly crispy on the outside and soft on the inside. It’s a delicious way to enjoy potatoes!
The big “plus” to these Cottage Fries is they are not fried but baked which means less mess, less cleaning and they’re healthier! Now to achieve the nice crispiness on the potato slices, every 15 minutes, I remove them from the oven, flip them over and return to the oven for another 15 minutes, then remove, flip and back again until the one hour mark is reached. It might be a little tedious but the results are incredible!
During this May 2-4 holiday, you might summerize your cottage, start your garden or just relax outside but whatever is on your schedule, you should definitely add these flavorful Cottage Fries to your menu. Get yourself a case of 2-4 and enjoy your weekend “eh!”!
Bon Appétit!
Here are more flavorful potato recipes for you to try…
– Perfect Poutine with Bacon Gravy
– Mixed Mashed Potatoes
– Twice Baked Potatoes
– Scalloped Potatoes
– Creamy Bacon Potato Salad
– Tex-Mex Potatoes
– Vegetable Tian
– Duck Fat Roasted Potatoes
– Potato Latkes
and for even more side dish and vegetable recipes, click on this link… Recipe Category • Sides & Vegetables
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Cottage Fries
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Ingredients
- 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) tips & tricks
- 1 tbsp. bacon fat
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1/2 tbsp. Herbes de Provence, or to taste see Recipe
- 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 tips & tricks
Directions
- Preheat oven to 450ºF and line a baking sheet with foil; set aside.
- 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.
- Drain them in a colander and pat them dry with paper towels.
- 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.
- 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.
- 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.
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We will definitely be having these very soon. Can’t wait.
Awesome! This is a delicious side that goes so well with many proteins. Have a lovely evening Gloria☺