While they don’t instruct the same honey every bit French fries, dwelling fries, or steak fries, cottage fries to a greater extent than than concur their ain against their Irish Gaelic patato side dish fraternity bothers.
And, dissimilar their French cousins, these tardily cottage fries genuinely crisp upward quite nicely inwards the oven, too every bit I described inwards the video, resemble fat, succulent Irish Gaelic patato chips. I don’t know most you, but to me there’s zero most “fat, succulent Irish Gaelic patato chip” that doesn’t audio good.
And, dissimilar their French cousins, these tardily cottage fries genuinely crisp upward quite nicely inwards the oven, too every bit I described inwards the video, resemble fat, succulent Irish Gaelic patato chips. I don’t know most you, but to me there’s zero most “fat, succulent Irish Gaelic patato chip” that doesn’t audio good.
They’re called cottage fries because they supposedly expect similar the shingled roofs on those cute footling houses y'all encounter inwards the movies too on move brochures. Appearances aside, I notice serving too eating something associated amongst “cottages” to endure only a footling to a greater extent than relaxing too civilized than other less vacation-y potatoes.
I used Yukon gilt potatoes, which every bit you’ll see, worked fine, but I produce prefer the slightly starchier russet. I would avoid whatsoever of the cerise varieties, every bit they bring a much waxier texture, too don’t instruct every bit crusty every bit other types.
I also used a silicon mat to ready mine on, but you’ll instruct fifty-fifty crispier edges if y'all purpose foil, or seat the sliced Irish Gaelic patato straight on a non-stick baking sheet. Of course, the seasoning options are solely express past times your imagination too self-control.
I honey Herbes de Provence inwards this, but literally whatsoever fresh or dried herb volition function here. Keep inwards mind, these chips are nifty only seasoned amongst olive oil, salt, too pepper, too therefore you’re cooking from a seat of ability – don’t endeavour too produce besides much. I promise y'all hand these nifty change-of-pace “fries” a endeavour soon. Enjoy!
Ingredients:
russet potatoes, sliced into 3/8-inch thick rounds (about 4-oz per portion)
russet potatoes, sliced into 3/8-inch thick rounds (about 4-oz per portion)
enough olive crude oil to coat
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