Accordion Potatoes
Crispy accordion potatoes
Prep Time 40 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Appetizer, Side Dish
- 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.
Keyword Appetizer, Side Dish