I am a big fan of potatoes, but am generally not big on fried foods. When the request for dinner last night was veggie hot dogs, I offered up some simple oven-baked cottage fries to go with it! I kept them pretty simple, but they could easily be jazzed up with more spices.
You could peel your potatoes first, but I just scrubbed them really well. The skin is good for you! This was using three medium russet potatoes. Slice the potatoes evenly into coins about 1/8 inch thick. We have a mandoline, but I just used a knife.
Use a pastry brush to coat a large baking sheet with olive oil (about 2 tablespoons). Lay the potato slices in a single layer on the baking sheet. Drizzle with a little more oil (I used the pastry brush to even it out), then sprinkle generously with salt and pepper. While I am a pepper fiend, my husband is not. I add a little cloud of ground white pepper which isn’t as strong but still adds some nice flavor. Paprika, cumin, rosemary, garlic salt… sprinkle away!
Toss that in the oven for about 15 minutes at 425F, flipping the potatoes over after 15 minutes. Bake another 15 minutes or so until slightly browned.
The browner they get, the crispier they are. Test the best-looking one just to make sure they’re done. Serve with ketchup.
Yum. It’s like a cross between fries and potato chips, and makes a great side for whatever you’re grilling.
