These simple oven-baked cottage fries are crispy on the outside, fluffy on the inside, and made with just a handful of pantry staples. They’re the perfect side for burgers, sandwiches, grilled chicken, or breakfast, and they disappear fast around our table!

Ingredients

• 5 large russet potatoes, peeled
• 2–3 tablespoons avocado oil
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 teaspoon paprika

Instructions

1. Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
2. Peel the potatoes and cut each one into 8 wedges.
3. Place the wedges on the prepared baking sheet. Drizzle with avocado oil and toss until evenly coated.
4. Sprinkle with the salt, pepper, and paprika, then toss again to coat the potatoes evenly.
5. Arrange the wedges in a single layer, leaving a little space between each one.
6. Bake for about 30 minutes, checking every 10 minutes and turning the wedges as needed for even browning.
7. Once golden brown and tender, transfer the fries to a wire rack set over a paper towel. This helps them stay crisp while allowing any excess oil to drain.

Notes

• Russet potatoes produce the crispiest fries, but Yukon Golds are delicious too.
• Add garlic powder, onion powder, or Italian seasoning for a different flavor.
• Serve with ketchup, ranch, garlic aioli, or your favorite dipping sauce.

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes