📝 About This Recipe
Transport yourself to a cozy countryside kitchen with these perfectly circular, coin-shaped potato delights. Unlike traditional deep-fried spuds, these air-fried cottage fries achieve a remarkable glass-like crunch on the outside while maintaining a fluffy, buttery interior. Seasoned with a bespoke blend of smoked paprika and garden herbs, they offer a nostalgic comfort that pairs beautifully with everything from morning eggs to evening steaks.
🥗 Ingredients
The Potatoes
- 2 pounds Russet Potatoes (scrubbed clean, skin-on for texture)
- 4 cups Ice Water (for soaking out excess starch)
The Seasoning Blend
- 2 tablespoons Avocado Oil (or any high-smoke point oil)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika (adds a lovely campfire depth)
- 1/2 teaspoon Dried Thyme (crushed between fingers to release oils)
- 1 teaspoon Sea Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Cayenne Pepper (optional, for a subtle heat)
The Finishing Touches
- 1 tablespoon Fresh Parsley (finely chopped)
- 2 tablespoons Parmesan Cheese (finely grated, optional)
👨🍳 Instructions
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1
Slice the scrubbed potatoes into uniform rounds, approximately 1/4 inch thick. Consistency is key here to ensure every 'coin' cooks at the same rate.
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2
Place the potato slices into a large bowl filled with ice water. Let them soak for at least 30 minutes; this draws out surface starch which is the secret to achieving maximum crispiness.
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3
Drain the potatoes and lay them out on a clean kitchen towel. Pat them thoroughly dry—moisture is the enemy of the air fryer.
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4
Preheat your air fryer to 380°F (195°C) for 5 minutes to ensure a hot cooking environment from the start.
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5
In a clean, dry bowl, whisk together the garlic powder, onion powder, smoked paprika, thyme, salt, pepper, and cayenne.
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6
Drizzle the dried potato slices with the avocado oil and toss by hand to ensure every surface is lightly coated.
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7
Sprinkle the seasoning blend over the oiled potatoes and toss again until the spices are evenly distributed.
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8
Place the potatoes in the air fryer basket. It is okay if they overlap slightly, but try to keep them in a relatively even layer for the best airflow.
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9
Air fry at 380°F for 15 minutes. Every 5 minutes, remove the basket and give it a vigorous shake to reposition the slices.
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10
Increase the temperature to 400°F (200°C) for the final 5-8 minutes. This high-heat finish creates the signature golden-brown blistered crust.
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11
Check for doneness: the fries should be deep golden and feel firm/crispy to the touch of a pair of tongs.
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12
Transfer the hot cottage fries to a serving bowl. Immediately sprinkle with fresh parsley and grated Parmesan if using.
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13
Taste and add a final pinch of sea salt while the oil is still warm on the surface.
💡 Chef's Tips
For the crispest results, never skip the soaking step; it's the difference between soggy and crunchy potatoes. If cooking for a crowd, work in batches rather than crowding the basket, as air needs to circulate around each slice. Use Russet potatoes for a fluffy interior, or Yukon Golds for a creamier, waxier bite. If your slices are thinner than 1/4 inch, reduce the cooking time by 5 minutes to prevent burning. Store leftovers in an airtight container and reheat in the air fryer for 3-4 minutes to restore the crunch.
🍽️ Serving Suggestions
Serve alongside a classic Ribeye steak with a dollop of compound butter. Pair with a spicy chipotle aioli or a tangy truffle mayo for dipping. Use as a base for 'Cottage Nachos' by topping with melted cheddar and jalapeños. Serve with soft-poached eggs and bacon for a sophisticated weekend brunch. Enjoy with a crisp, cold Pilsner or a dry hard cider to cut through the salt.