Have you all seen accordion potatoes on social media? My kids saw these and wanted to try them so I made some. They are basically just slices of potato that your score so that they spread apart to give more surface area to get crispy. You can make them either baked or fried. I made baked this time, and we loved them and really want to try the fried version too.
The baked version (not sure about the fried ones) are basted in garlic herb butter and then roasted until they are nicely browned. Since this was my first time making these, they didn’t come out exactly like the examples, but they were super tasty in any case. I think I needed to cut my potato slices a bit thinner and also I needed to make my cuts a bit closer together. I got better as I went along and the last few I did were the best.
If you cut them really diligently they will really open up and I can see how frying them would give amazingly crispy potatoes. Can’t wait to try it again! You do need some skewers for this to help the potatoes open up. I only had metal ones but I think if making again I would get some wood ones because I think the potatoes could get more traction on them.
- skewers preferably wooden
- 6 large russet potatoes
- 1/4 cup butter melted
- 2 tbsp parsley chopped or 1 tsp dried
- 4 cloves garlic minced
- 1 tsp italian seasoning
- 1/2 tsp paprika
- salt to taste
- Heat the oven to 400 degrees. Line a baking sheet with foil.
- Peel potatoes and cut off the ends. Cut into slices longways about 3/8 inch thick or so. Don't go thicker because it makes them hard to cut correctly.
- Use two skewers on either side of each slice to stop your knife going all the way through and cut lines straight up and down across the surface. Flip and cut diagonal lines across the other side. Put a skewer through the middle and stretch out the potato gently. Place into a big bowl of cold water while you do the rest.
- There are many videos online on how to cut these which are helpful to watch before you start.
- When ready to bake, mix up the butter mixture. Dry potatoes with paper towels and brush them with butter mixture on both sides. Place on the baking sheet and bake for about 40-50 minutes. Flip over once during baking. I turned my oven up to 450 for the last 10 minutes or so to really get good crispy edges on these. Sprinkle with more salt and serve.