Ingredients:

  • 2 lbs (approximately 900g) Yukon Gold or Russet potatoes, peeled (optional)
  • 4 cups (950ml) vegetable or canola oil, for frying
  • 2 teaspoons (10g) kosher salt, plus more to taste
  • 1/2 teaspoon (1g) freshly ground black pepper
  • 1/4 teaspoon (0.5g) smoked paprika, optional

Instructions:

  1. Cut the potatoes into thick slices, approximately 1/4-inch (6mm) thick. Then, cut the slices into irregularly shaped cottage fries - roughly 1-inch (2.5cm) pieces.
  2. Place the cut potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 5-7 minutes, or until the potatoes are slightly tender.
  3. Drain the potatoes in a colander and spread them out on a baking sheet lined with paper towels. Pat them completely dry. Let them air dry for 10 minutes.
  4. Pour the vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
  5. Carefully add the potatoes to the hot oil in batches, being careful not to overcrowd the pot. Fry for 4-5 minutes, or until the potatoes are pale golden and slightly softened.
  6. Remove the potatoes with a slotted spoon and place them back on the baking sheet lined with paper towels. Let them cool for at least 15 minutes.
  7. Increase the oil temperature to 375°F (190°C). Again, working in batches, fry the potatoes for 2-3 minutes, or until they are deeply golden brown and crispy.
  8. Remove the cottage fries from the oil and place them on a fresh layer of paper towels to drain off any excess oil. Immediately season with salt, pepper, and paprika (if using).
  9. Serve the cottage fries hot and crispy.