Visually beautiful, accordion potatoes are such a fun and unique twist on a baked potato side dish. Thinly sliced, skewered to resemble an accordion, and seasoned with a simple garlic herb butter, they’re tender on the inside while super crispy on the edges. A must-try!
🥔 What Makes This Recipe So Good
- Not only are accordion potatoes super delicious, they’re truly eye-catching. One of the main reasons to make this recipe is their unique shape which makes for an impressive presentation. Perfect for any dinner party or gathering, your guests will absolutely love them.
- They’re versatile. They can be seasoned in a variety of ways, like seasoned butter, oils, spices, fresh herbs, even cheese like freshly grated parmesan. Great served as a fun appetizer, or as a side dish to any protein like this crispy hot honey chicken, steak, or this bacon wrapped pork tenderloin.
👩🏼🍳 Chef’s Tips
- Soaking the potatoes skewers for at least 10 minutes before baking them is a must for this recipe. It’ll remove some of the natural starch from the potatoes which will help them crisp-up when baking in the oven. And it’s always a good thing to soak the wooden sticks, to prevent them from burning. Make sure to drain the potatoes afterwards by letting them sit on a paper towel lined cutting board or plate for a few minutes, before seasoning them with the herb butter.
- The potatoes need to be sliced fairly thin in order to get that accordion look, about 1/4-inch. It they’re too thick, they’ll be tough to manipulate and stretch. I also recommend peeling them, especially if you’re using russet potatoes as the skin can be a little tough. Russet and Yukon gold are my preferred choice for this recipe, as they’re starchy and hold their shape.
- Carefully flip the accordion potatoes after the 10 minutes mark. If you wait too long, they’ll already be cooked and might fall off the skewers. Depending on your oven, and size of the potatoes, cooking time might vary but it should take 30 to 40 minutes on average. I highly recommend finishing the cooking with a 4 to 5 minutes low broil. It’ll give the potatoes those final beautiful crispy golden brown edges. But keep an eye on them! Broiling can go from perfection to burnt very quickly.
More Delicious Side Dishes You’ll Love
- 4 large russet potatoes or Yukon gold potatoes, approximately 4 pounds total
- ¼ cup butter melted
- ½ teaspoon salt more or less to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon freshly cracked black pepper more or less to taste
- 1 tablespoon fresh chopped parsley plus more for garnish
- potato peeler
- Cutting board
- Sharp knife
- 8-12 wooden skewers
- Large bowl
- Paper towels
- large baking sheet
- Parchment paper
- Small bowl
- Basting brush
To Prepare the Accordion Potatoes
- Fill large bowl with cold water, then place aside. Place peeled potatoes on cutting board. Carefully slice potato into long slices with knife, each approximately ¼-inch thick. Do not cut slices larger than ⅜-inch. Repeat until all potatoes have been sliced.
- Clear cutting board. Place one slice of potato on cutting board horizontally. Position 1 skewer against top side of potato slice, and position 1 skewer against bottom side of potato.
- Place knife against end of potato perpendicularly, then work toward other end of potato, making slices every ⅛-inch. Use skewers as bumpers to catch knife and prevent slicing completely through potato.
- Once potato has been cut completely across on one side, carefully turn potato over. Again, place potato horizontally on cutting board again, with 1 skewer above potato and 1 skewer below potato. Make cuts across potato from one end to the other, this time cutting diagonally when slicing every ⅛-inch. Use skewers as bumpers to prevent slicing completely through to cutting board.
- Keeping potato on cutting board, carefully insert one skewer into one end of potato. Slide skewer completely through center of sliced potato and out other end.
- Gently stretch potato around skewer, with even spacing between each slice. When satisfied with arrangement, place each potato and skewer in large bowl of cold water. Repeat process with remaining potatoes.
To Cook the Accordion Potatoes
- Preheat oven to 400℉.
- In small bowl whisk together melted butter, salt garlic and onion powders, black pepper and chopped parsley.
- Once all potatoes have been sliced, spiraled, and soaked in cold water for 10 to 20 minutes, line cutting board with paper towels. Carefully remove potatoes from water and place on paper towels to drain.
- While potatoes drain, line large baking sheet with parchment paper. When dry, transfer skewered potatoes to parchment paper. Brush potatoes lightly with butter mixture, making sure to add mixture between slices of potato when possible. Flip potatoes over and brush again.
- Place baking sheet in preheated oven. Bake potatoes for 10 minutes, then remove baking sheet from oven and carefully turn all potato skewers over. Return baking sheet to oven and bake for another 20 minutes, or until potatoes are golden brown with crispy edges. Optional but recommended: broil on low for 4 to 5 minutes at end of cooking time to crisp up potatoes, keeping a close eye on them.
- When potatoes are ready, remove from oven, let rest for 5 minutes, sprinkle with more fresh chopped parsley and salt if desired, and serve with side of choice.
- Make it Dairy Free: Use olive oil instead of butter, or use a dairy-free butter.
- Actual number of servings will depend on the size and number of potatoes you use, and how many slices you cut the potatoes into.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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