ACCORDION POTATOS

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Crispy on the outside, fluffy on the inside, and fanned open into a beautiful accordion shape that catches every drop of the seasoned olive oil — these Accordion Potatoes are the most impressive thing you can do with a potato and a knife. Made with just a handful of pantry staples and a simple cutting technique, they bake up golden and crunchy on every ridged surface while staying soft and tender at the center, making them the kind of side dish that steals the show every single time.

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Vorbereitungszeit 10

Zubereitungszeit 50

Gesamtzeit 1

Portionen: 2

Gericht: Side Dish

Küche: American

Ingredients Method Notes

Zutaten

600 g potatoes peeled
5 tbsp olive oil
Salt pepper, paprika, garlic powder, to taste
2 chopsticks or wooden skewers for cutting guide

Method

Soak the potatoes

Peel the potatoes and place them in a bowl of cold water for 20 to 30 minutes to remove the excess surface starch. Remove and pat completely dry with paper towel.

Cut the accordion pattern

Place a potato on a cutting board. Lay one chopstick along each side of the potato as a cutting guide. Using a sharp knife, make cuts at regular intervals of about 3 to 4mm across the potato, cutting straight down until the knife rests against the chopsticks. Flip the potato over and repeat the cuts on the second side at a slight angle, slightly offset from the first cuts. This creates the full accordion fan effect during baking.

Make the oil mixture

Combine the olive oil with salt, pepper, paprika, and garlic powder in a small bowl and mix well.

First coat and roast

Place the potatoes on a lined baking tray. Brush or spoon half of the oil and spice mixture generously over the top and into the cuts of each potato. Roast at 200°C for 25 to 35 minutes until the top surface is golden and crispy.

Test and flip

Insert a thin knife into the thickest part of the potato — when it slides through with almost no resistance, the first side is ready. Carefully flip each potato using tongs or a spatula.

Second coat and finish

Spoon the remaining oil and spice mixture over the now-exposed second side of each potato, making sure it works its way into the cuts. Return to the oven and continue roasting until the second side is equally golden and crispy.

Serve immediately

Transfer to a plate or board, finish with a pinch of flaky sea salt, and serve straight away while the edges are still crackling and crispy.

Notizen

Notes

Potatoes (600g) — Use a medium-sized, evenly shaped potato for the best result — a long oval shape is ideal for creating clean, even accordion slices. Floury varieties like Russet or Maris Piper roast up fluffier on the inside, while waxy varieties hold their shape better during slicing. Either works well here.

Olive Oil (5 tbsp) — The generous amount of olive oil is what drives the crispiness of the accordion potatoes. It works its way between every slice as the potato fans open in the oven, frying the cut surfaces from the inside and creating golden, crunchy edges all the way through.

Paprika — Paprika adds a warm, slightly smoky color and flavor to the oil mixture that gives the potato its characteristic golden-red finish and a subtle depth that plain salt and pepper alone cannot achieve.

Garlic Powder — Garlic powder distributes more evenly through the oil mixture than fresh garlic and seasons every surface of the potato consistently throughout the bake without burning the way fresh garlic can at high oven temperatures.

Salt and Pepper — Season generously. Potatoes absorb a lot of seasoning during roasting and the oil mixture needs to be bold enough to flavor every layer of the accordion fan as it penetrates between the slices.

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