I don’t recall ever hearing about cottage potatoes (the name comes from the crinkled cut that makes them look like the roof of a cottage, or so they say), but they are so simple to make (the hardest part is flipping them) and the results are so tasty, I expect to make them often from now on.
Note: the recipe that I found calls for “neutral oil” but I used my trusty extra virgin olive oil. I mean, why not? Also, the recipe called for two teaspoons salt; I thought that was way too much so I reduced it to one teaspoon kosher salt, which I think is still too much so I changed it to half a teaspoon. You can always add more at the end. And be careful with the rosemary; notice only a teaspoon of it rather than the tablespoon of parsley. This is the first time I’ve cooked with fresh rosemary; it’s one of the few plants that the squirrels don’t destroy.
Ingredients
1 tablespoon parsley, chopped
1 teaspoon rosemary, chopped
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
2 tablespoons Parmesan cheese
1/4 cup oil
1 lb Yukon potatoes
Directions
- Combine the parsley, rosemary, garlic powder, salt, cheese, and oil
- Cut potatoes into quarter inch pieces with crinkle knife
- Toss potatoes in herb mixture
- Oil a baking sheet, toss the potatoes on it and spread them so they are separated
- Bake in 375° F. oven for 30 to 35 minutes
- Flip them halfway through (I used tongs)
- Sprinkle a little more Parmesan and maybe some salt at the end
Enjoy your cottage potatoes!
