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