These crispy oven baked potatoes are great for dipping and go well with any main course, including burgers, sandwiches, and chicken!
I used olive oil, but you can use any oil you prefer to roast with, such as canola oil or peanut oil.
Kosher salt is coarse-grained; if substituting fine-grained salt, use 1/2 teaspoon instead of the 3/4 teaspoon kosher salt called for in the recipe (or salt to taste).
Instead of the seasonings listed here, feel free to use your own favorite spice blend, such as Cajun seasoning, lemon pepper, or Old Bay!
If you notice at the half-way mark that the potatoes are browning more on one side than the other, rotate the baking sheet when placing it back in the oven for the second half of cooking.
Cook times listed here are based on slicing the potatoes 1/3 inch (8.5 mm) thick - if your potatoes are thinner or thicker than this, you may need to adjust the cook time accordingly. Cook times will also depend on your individual oven. Keep an eye on the potatoes during the last few minutes of cooking, and be prepared to either remove them a little early or cook them for a few additional minutes if needed.
The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.
Keywords: cottage fries, roasted potatoes