Cottage Potatoes

Cottage Potatoes

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.

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


  1. Combine the parsley, rosemary, garlic powder, salt, cheese, and oil
  2. Cut potatoes into quarter inch pieces with crinkle knife
  3. Toss potatoes in herb mixture
  4. Oil a baking sheet, toss the potatoes on it and spread them so they are separated
  5. Bake in 375° F. oven for 30 to 35 minutes
  6. Flip them halfway through (I used tongs)
  7. Sprinkle a little more Parmesan and maybe some salt at the end

Enjoy your cottage potatoes!

JT with crinkler

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