Home-fried potatoes are a good substitute to fast food fries and store-bought potato chips as you have the upper hand over the amount of oil to be used. This cottage fries recipe also allows for additional ingredients (such as onion or green capsicum) for more natural flavours without the need for mass-produced condiments.
- 1 kg waxy potatoes, peeled
- 30 g butter, chopped
- ½ cup (125 ml) extra virgin olive oil
- 1 medium brown onion (150 g), sliced thickly
Using a sharp knife, mandoline or V-slicer, slice potatoes into 2 mm slices. Stand potato slices in a large bowl of cold water for 30 mins to avoid discolouration. Drain; pat dry with absorbent paper.
Heat a third of the butter and a third of the oil in a large frying pan; cook a third of the potato and a third of the onion, stirring occasionally, until browned lightly and cooked through. Drain on absorbent paper; cover to keep warm. Repeat, making two more batches, with remaining butter, oil, potato and onion. Return cottage fries to pan; toss to combine, season with freshly cracked black pepper and sea salt, if desired.