Accordion Potatoes

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Potatoes are sliced, skewered, and stretched, then seasoned with a herby garlic butter, before being baked resulting in tender potatoes with crispy golden brown edges.

Prep: 30

Cook: 35

Total: 1 5

Recipe makes approximately 8 servings

Equipment Needed

potato peeler
Cutting board
Sharp knife
8-12 wooden skewers
Large bowl
Paper towels
large baking sheet
Parchment paper
Small bowl
whisk
Basting brush

Ingredients Needed

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)

Get Recipe Ingredients

Instructions

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.

Recipe Notes

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.

Nutrition Info (Approximate)