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If you\u2019ve been following my potato journey, you\u2019ll know that I wasn\u2019t actually too crazy about them until I tried Christine<\/a>\u2019s life-changing crispy skillet fried potatoes<\/a>. I\u2019m not exaggerating \u2014 these potatoes will make you rethink the way you\u2019re currently cooking potatoes, and a believer in the spud if you\u2019re not already.<\/p>\n<\/div>\n<\/div>\n Now that I\u2019ve come to the starch side, I\u2019ve been experimenting with more interesting ways to cook a potato and came across this recipe for Cottage Fries<\/a>. The name alone caught my eye: What is a cottage fry?!<\/em> I wondered. I was immediately convinced I needed to try them after reading Kelli\u2019s convincing description: \u201cThese seasoned rounds are lightly crisped on the outside and super fluffy on the inside, and I can never resist reaching for just one more.<\/em>\u201d<\/p>\n<\/div>\n<\/div>\n We all know the gold standard potato texture is crispy on the outside, creamy on the inside. We also know that it can be hard to achieve. I was ready to see if these cottage fries lived up to Kelli<\/a>\u2019s hype since she calls them \u201cimpossibly comforting and shockingly simple.\u201d Sign me up.<\/p>\n<\/div>\n<\/div>\n You start with Russets, which are preferred, I learned, for fries because of their super-fluffy centers. (Basically they\u2019re starchier than a Yukon or red potato.) You gather some spices \u2014 basic ones that you likely have in your pantry like paprika, garlic powder, and dried thyme \u2014 and then toss those with the potatoes and olive oil so they\u2019re real slick.<\/p>\n<\/div>\n<\/div>\n Arrange the sliced potatoes on the baking sheet (no overlapping allowed unless you want a soggy cottage fry, which is absolutely not the vibe we\u2019re going for here!) and bake for 25 minutes. You want these rounds to take on some color at this stage. Flip and continue roasting for another 10 to 15 minutes. (As with all good potatoes, time is your friend.)<\/p>\n<\/div>\n<\/div>\n The results are pretty magical \u2014 and wildly hands-off! As much as I obsess over our skillet-fried potatoes<\/a>, I\u2019ll admit that the step when you have to flip each potato is kind of a pain. These get sliced, tossed, and thrown in the oven. The potatoes you get are so much more delicious than the level of effort would suggest. Wherever you happen to be on your potato journey, I guarantee these are worth a stop.<\/p>\n<\/div>\n<\/div>\nWhy This Recipe Really Works<\/h2>\n<\/p>\n<\/div>\n