Name: Crispy Seasoned Cottage Fries recipe
Ingredients: Potatoes: 2 lbs, Russet or Yukon Gold potatoes are highly recommended. The type of potato you choose is paramount for achieving the desired texture. Russet potatoes, with their high starch content and low moisture, are the classic choice for fries. They yield incredibly crispy exteriors and fluffy interiors. Yukon Gold potatoes, while slightly less starchy, also work wonderfully, offering a slightly creamier texture and a hint of buttery flavor. Avoid waxy potatoes like red potatoes or new potatoes, as they have a higher moisture content and will result in fries that are more likely to be soggy rather than crispy. When selecting your potatoes, look for firm, unblemished potatoes that feel heavy for their size. Larger potatoes are generally easier to slice into consistent cottage fry shapes. For a truly gourmet touch, consider using fingerling potatoes and making mini cottage fries – these are especially fun for appetizers.; Oil for Frying: Vegetable oil, canola oil, or peanut oil (for deep frying) – enough to fill your pot to a depth of about 3-4 inches. The choice of frying oil is also crucial. You need an oil with a high smoke point, meaning it can withstand high temperatures without breaking down and imparting a burnt flavor. Vegetable oil and canola oil are neutral in flavor and readily available, making them excellent all-purpose choices. Peanut oil is another fantastic option, especially for deep frying, as it has a very high smoke point and imparts a subtle nutty flavor that complements potatoes beautifully. Avoid using olive oil for deep frying as it has a lower smoke point and can become bitter at high temperatures. Ensure you have enough oil to fully submerge the potatoes, as this is essential for even cooking and achieving maximum crispiness. Using a deep-fry thermometer is highly recommended to maintain the correct oil temperature throughout the frying process.; Seasoning Blend: This is where you can truly customize your cottage fries! A basic and delicious blend includes: Salt: 2 teaspoons, kosher salt or sea salt. Salt is non-negotiable for fries; it enhances the potato flavor and is crucial for achieving that craveable savory taste. Kosher salt and sea salt are preferred over table salt as they have a coarser texture and distribute flavor more evenly. Seasoning the fries immediately after they come out of the fryer is key, as the hot oil helps the salt adhere better.; Black Pepper: 1 teaspoon, freshly ground black pepper. Freshly ground black pepper adds a subtle warmth and depth of flavor. Adjust the amount to your preference. White pepper can also be used for a milder, less visually noticeable peppery flavor.; Garlic Powder: 1 teaspoon. Garlic powder provides a savory, aromatic base note that enhances the overall flavor profile of the fries. Granulated garlic can be used as a substitute, but garlic powder tends to distribute more evenly in the seasoning blend.; Onion Powder: 1 teaspoon. Onion powder adds a subtle sweetness and umami depth that complements the garlic powder and other seasonings. Similar to garlic powder, granulated onion can be used, but powder is generally preferred for even distribution.; Paprika: 1 teaspoon, sweet paprika or smoked paprika. Paprika contributes a mild, slightly sweet flavor and a beautiful reddish-orange hue to the fries. Smoked paprika will add a delightful smoky depth, taking your cottage fries to another level of flavor complexity. Experiment with both sweet and smoked paprika to discover your favorite.; Optional Seasonings to Elevate Your Fries: Cayenne Pepper: 1/4 – 1/2 teaspoon (or to taste) for a touch of heat. If you enjoy a little kick, cayenne pepper is a fantastic addition. Start with a small amount and adjust to your spice preference. Red pepper flakes can also be used, but cayenne powder distributes more evenly.; Dried Herbs: 1 teaspoon of dried oregano, thyme, or rosemary for an herbaceous note. Dried herbs add a wonderful aromatic complexity. Oregano provides a slightly pungent, Mediterranean flavor, thyme offers a subtle earthy note, and rosemary imparts a piney, fragrant essence. Choose your favorite herb or a combination for a unique twist.; Chili Powder: 1 teaspoon for a Southwestern flair. Chili powder adds a warm, slightly spicy, and earthy flavor profile, perfect for a Tex-Mex inspired cottage fry.; Cumin: 1/2 teaspoon for a warm, earthy depth. Cumin contributes a warm, earthy, and slightly smoky flavor that pairs beautifully with potatoes and paprika.; Parmesan Cheese: 2 tablespoons, grated Parmesan cheese (added after frying) for a cheesy, savory finish. For a cheesy variation, toss the hot fries with grated Parmesan cheese immediately after frying. The heat will melt the cheese slightly, creating a delicious, savory coating.; Lemon Pepper Seasoning: 1 teaspoon for a zesty, citrusy kick. Lemon pepper seasoning adds a bright, citrusy, and peppery flavor that is incredibly refreshing and complements the richness of the fries.; Water: For soaking the potatoes – cold water, enough to cover the sliced potatoes. Soaking the sliced potatoes in cold water is a crucial step for achieving crispy fries. Soaking removes excess starch from the surface of the potatoes, which prevents them from sticking together during frying and contributes to a crispier texture. Use cold water and soak for at least 30 minutes, or even up to a few hours in the refrigerator. Change the water once or twice during soaking if it becomes cloudy with starch.

Ingredients

- Potatoes: 2 lbs, Russet or Yukon Gold potatoes are highly recommended. The type of potato you choose is paramount for achieving the desired texture. Russet potatoes, with their high starch content and low moisture, are the classic choice for fries. They yield incredibly crispy exteriors and fluffy interiors. Yukon Gold potatoes, while slightly less starchy, also work wonderfully, offering a slightly creamier texture and a hint of buttery flavor. Avoid waxy potatoes like red potatoes or new potatoes, as they have a higher moisture content and will result in fries that are more likely to be soggy rather than crispy. When selecting your potatoes, look for firm, unblemished potatoes that feel heavy for their size. Larger potatoes are generally easier to slice into consistent cottage fry shapes. For a truly gourmet touch, consider using fingerling potatoes and making mini cottage fries – these are especially fun for appetizers.

- Oil for Frying: Vegetable oil, canola oil, or peanut oil (for deep frying) – enough to fill your pot to a depth of about 3-4 inches. The choice of frying oil is also crucial. You need an oil with a high smoke point, meaning it can withstand high temperatures without breaking down and imparting a burnt flavor. Vegetable oil and canola oil are neutral in flavor and readily available, making them excellent all-purpose choices. Peanut oil is another fantastic option, especially for deep frying, as it has a very high smoke point and imparts a subtle nutty flavor that complements potatoes beautifully. Avoid using olive oil for deep frying as it has a lower smoke point and can become bitter at high temperatures. Ensure you have enough oil to fully submerge the potatoes, as this is essential for even cooking and achieving maximum crispiness. Using a deep-fry thermometer is highly recommended to maintain the correct oil temperature throughout the frying process.

- Seasoning Blend: This is where you can truly customize your cottage fries! A basic and delicious blend includes:
  - - Salt: 2 teaspoons, kosher salt or sea salt. Salt is non-negotiable for fries; it enhances the potato flavor and is crucial for achieving that craveable savory taste. Kosher salt and sea salt are preferred over table salt as they have a coarser texture and distribute flavor more evenly. Seasoning the fries immediately after they come out of the fryer is key, as the hot oil helps the salt adhere better.
  - - Black Pepper: 1 teaspoon, freshly ground black pepper. Freshly ground black pepper adds a subtle warmth and depth of flavor. Adjust the amount to your preference. White pepper can also be used for a milder, less visually noticeable peppery flavor.
  - - Garlic Powder: 1 teaspoon. Garlic powder provides a savory, aromatic base note that enhances the overall flavor profile of the fries. Granulated garlic can be used as a substitute, but garlic powder tends to distribute more evenly in the seasoning blend.
  - - Onion Powder: 1 teaspoon. Onion powder adds a subtle sweetness and umami depth that complements the garlic powder and other seasonings. Similar to garlic powder, granulated onion can be used, but powder is generally preferred for even distribution.
  - - Paprika: 1 teaspoon, sweet paprika or smoked paprika. Paprika contributes a mild, slightly sweet flavor and a beautiful reddish-orange hue to the fries. Smoked paprika will add a delightful smoky depth, taking your cottage fries to another level of flavor complexity. Experiment with both sweet and smoked paprika to discover your favorite.
  - - Optional Seasonings to Elevate Your Fries:
      - Cayenne Pepper: 1/4 – 1/2 teaspoon (or to taste) for a touch of heat. If you enjoy a little kick, cayenne pepper is a fantastic addition. Start with a small amount and adjust to your spice preference. Red pepper flakes can also be used, but cayenne powder distributes more evenly.
      - Dried Herbs: 1 teaspoon of dried oregano, thyme, or rosemary for an herbaceous note. Dried herbs add a wonderful aromatic complexity. Oregano provides a slightly pungent, Mediterranean flavor, thyme offers a subtle earthy note, and rosemary imparts a piney, fragrant essence. Choose your favorite herb or a combination for a unique twist.
      - Chili Powder: 1 teaspoon for a Southwestern flair. Chili powder adds a warm, slightly spicy, and earthy flavor profile, perfect for a Tex-Mex inspired cottage fry.
      - Cumin: 1/2 teaspoon for a warm, earthy depth. Cumin contributes a warm, earthy, and slightly smoky flavor that pairs beautifully with potatoes and paprika.
      - Parmesan Cheese: 2 tablespoons, grated Parmesan cheese (added after frying) for a cheesy, savory finish. For a cheesy variation, toss the hot fries with grated Parmesan cheese immediately after frying. The heat will melt the cheese slightly, creating a delicious, savory coating.
      - Lemon Pepper Seasoning: 1 teaspoon for a zesty, citrusy kick. Lemon pepper seasoning adds a bright, citrusy, and peppery flavor that is incredibly refreshing and complements the richness of the fries.

- Water: For soaking the potatoes – cold water, enough to cover the sliced potatoes. Soaking the sliced potatoes in cold water is a crucial step for achieving crispy fries. Soaking removes excess starch from the surface of the potatoes, which prevents them from sticking together during frying and contributes to a crispier texture. Use cold water and soak for at least 30 minutes, or even up to a few hours in the refrigerator. Change the water once or twice during soaking if it becomes cloudy with starch.

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Instructions

1. Prepare the Potatoes: Wash and scrub the potatoes thoroughly. There’s no need to peel them for cottage fries, as the skin adds to their rustic charm and textural complexity, contributing to extra crispness. If you prefer peeled fries, you can certainly peel them. Using a mandoline, a sharp knife, or a food processor with a slicing blade, carefully slice the potatoes into thin rounds, about 1/8 to 1/4 inch thick. For authentic cottage fries, aim for crinkle-cut slices if your mandoline or food processor has that blade. If slicing by hand, try to keep the slices as uniform as possible for even cooking. Don’t worry too much about perfect uniformity; the slightly irregular shapes are part of the charm of cottage fries.

1. Soak the Potato Slices: Place the sliced potatoes in a large bowl and cover them completely with cold water. Add a few ice cubes to keep the water extra cold, if desired. Soak the potatoes for at least 30 minutes, or up to 2 hours in the refrigerator. As mentioned earlier, soaking removes excess starch, which is crucial for crispiness. If you soak for longer than 30 minutes, change the water once or twice, as it will become cloudy with released starch.

1. Prepare the Seasoning Blend: While the potatoes are soaking, prepare your seasoning blend. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, and any other optional seasonings you are using (cayenne pepper, dried herbs, chili powder, cumin, lemon pepper, etc.). Mix all the spices thoroughly to ensure they are evenly distributed. Set the seasoning blend aside until the fries are cooked.

1. Drain and Dry the Potatoes Thoroughly: After soaking, drain the potatoes in a colander. Rinse them under cold running water for a few seconds to remove any remaining surface starch. This step is important for removing the starch released during soaking. Now, the most critical step for crispiness: dry the potato slices extremely thoroughly. Spread the drained potato slices in a single layer on clean kitchen towels or paper towels. Pat them dry with more towels, pressing gently to absorb as much moisture as possible. You can even let them air dry for a few minutes after patting them dry to ensure they are completely dry. The drier the potatoes are before frying, the crispier they will become. Excess moisture will cause steaming in the hot oil, hindering crispiness.

1. Heat the Oil: In a large, heavy-bottomed pot or deep fryer, pour in enough oil to reach a depth of about 3-4 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to accurately monitor the oil temperature. Maintaining the correct oil temperature is crucial for crispy fries. If the oil is too cold, the fries will absorb too much oil and become soggy. If it’s too hot, they will brown too quickly on the outside and may be undercooked in the center. Heat the oil gradually to prevent splattering and ensure even temperature distribution.

1. Fry the Potatoes in Batches (First Fry): Once the oil is heated to 350°F (175°C), carefully add the potato slices to the hot oil in batches. Do not overcrowd the pot; fry in small batches to maintain the oil temperature and ensure even cooking. Overcrowding will lower the oil temperature and result in soggy fries. Fry for about 3-5 minutes per batch, or until the potatoes are softened but not yet browned. They should be slightly translucent and pliable. Use a slotted spoon or spider strainer to remove the fries from the oil and place them on a wire rack lined with paper towels to drain excess oil. This first fry is crucial for cooking the potatoes through and creating a base for the second, crisping fry.

1. Cool the Fries (Briefly): After the first fry, let the fries cool for about 5-10 minutes. This cooling period is important as it allows the internal moisture to redistribute and the potatoes to firm up slightly, which will contribute to better crisping in the second fry. You can increase the oil temperature slightly to 375°F (190°C) during this cooling period, preparing for the second fry.

1. Fry Again for Crispiness (Second Fry): Increase the oil temperature to 375°F (190°C). Carefully add the par-fried and cooled potato slices back into the hot oil in batches again. This time, fry for another 2-4 minutes per batch, or until they are golden brown and crispy. Keep a close eye on them during this second fry, as they will brown quickly. The second fry is what achieves that beautiful golden color and ultimate crispiness.

1. Season Immediately: As soon as each batch of fries is removed from the fryer, immediately place them in a large bowl lined with paper towels. While they are still hot, generously sprinkle the prepared seasoning blend over the fries. Toss the fries gently to coat them evenly with the seasoning. Seasoning hot fries ensures that the salt and spices adhere properly and penetrate the surface for maximum flavor. Taste and adjust seasoning as needed.

1. Serve and Enjoy: Serve the crispy seasoned cottage fries immediately while they are hot and at their peak crispiness. They are best enjoyed fresh out of the fryer. Serve with your favorite dipping sauces and enjoy the delightful crunch and flavorful seasoning of your homemade cottage fries!

Nutrition

Serving Size: one normal portion
Calories: 300-450
Sugar: 2-4 grams
Sodium: 300-500 mg
Fat: 15-25 grams
Saturated Fat: 2-4 grams
Unsaturated Fat: 10-20 grams
Carbohydrates: 30-45 grams
Fiber: 3-5 grams
Protein: 3-5 grams