COTTAGE FRIES

Cottage Fries image

Provided by Francine Lizotte

Time 55m

Number Of Ingredients 11

2 medium yukon gold potatoes, scrubbed and sliced into 3/8-inch thick rounds
1 Tbsp white vinegar
1 Tbsp olive oil (substitute with infused oil such as rosemary)
1 Tbsp bacon fat
1 Tbsp freshly squeezed lemon juice
1/2 Tbsp herbes de provence, or to taste
1/2 tsp garlic salt
1/4 tsp hot paprika, or to taste
1/4 tsp ground himalayan sea salt, or to taste
1/4 tsp freshly ground black pepper, or to taste (i always use mixed peppercorns)
1 Tbsp fresh chopped parsley, for garnish

Steps:

1. Preheat oven to 450ºF and line a baking sheet with foil; set aside.
2. Fill up a large bowl with very cold water and add white vinegar. Stir well before adding the potato slices. Swirl them around and let them sit for 20 minutes.
3. Drain them in a colander and pat them dry with paper towels.
4. Transfer to a large bowl and pour on oil, bacon fat and lemon juice. Season the potato slices with Herbes de Provence, garlic salt, hot paprika, ground sea salt and black pepper. Toss everything until the slices are well coated.
5. Spread them evenly in a single layer on the prepared baking sheet. Transfer to the preheated oven and bake for 1 hour, flipping them every 15 minutes.
6. Remove from the heat and transfer the slices to a plate lined with paper towels to absorb any excess oil before sprinkling with chopped parsley.
7. To view this recipe on YouTube, click on this link >>>> https://youtu.be/Ha-GkEbZKBQ