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These Baked Accordion Potatoes are SUCH a fun side dish perfect for get togethers, holidays, or even just because. They turn out so crispy and absolutely packed with flavor!

accordion potatoes on a plate sprinkled with parsley this recipe

Have you seen these fun little potatoes around on social media? I first saw them on tiktok and while they looked DELICIOUS, I was hesitant to give them a try because they looked like they would take a lot of work. BUT luckily for us all, I was WRONG!

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I spent about 5 minutes practicing the cuts for these potatoes but then I quickly got it down and the whole recipe came together in a BREEZE!

accordion yukon potatoes that are crispy and brown around teh edges and laying on a parchment lined baking sheet

Ingredients needed

This recipe is pretty basic (despite feeling so fun and fancy!) but lets go over everything! Here’s what you’ll need:

  • Yukon gold potatoes- I think some other potatoes would also work (I’ve seen people make these with sweet potatoes even!) but I love the recipe with yukon potatoes.
  • Butter- I used unsalted but if you have salted butter, just add less salt into the recipe
  • Olive oil- you could also just add more butter but I love the extra flavor that the oil adds.
  • Rosemary- or your favorite herb!
  • Garlic- I used fresh minced garlic but garlic powder would also work well!
  • Spices- oregano, smoked paprika + salt and pepper
  • Fresh herbs and flaky sea salt for serving!
accordion potatoes on a plate sprinkled with parsley

To make these potatoes

The hardest part about this recipe is getting the hang of cutting them. I have a video down at the bottom of the recipe card that shows you in more detail how I did it.

Prep the potatoes– start by prepping your potatoes. Cut them into rough rectangles by slicing off the rounded ends all around. Then, cut them into 1/3 inch slices. I got about 4-5 per potato.

Slice the potatoes– place each potato slice between the thinner end of 2 chopsticks or skewers. You’ll slice one side horizontally and the other side diagonally, using the chopsticks to make sure that you DO NOT slice all of the way through. These slices are what give the potato the accordion affect.

Season the potatoes– in a small bowl mix together the herbs, spices, butter, olive oil, and garlic. Then brush that onto the potatoes before baking!

Bake them– bake the potatoes for 20 minutes, flip em, and then bake for an additional 10-20 minutes. The final bake time will depend on how big your potatoes are and how crispy you want them. Mine were perfect at about 35 minutes total.

accordion yukon potatoes that are crispy and brown around teh edges and laying on a parchment lined baking sheet

One Last Bite

Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make these accordion potatoes, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe!

accordion potatoes on a plate sprinkled with parsley

Accordion Potatoes

These Accordion Potatoes are surprisingly simple to make and turn out SO CRISPY and packed with flavor!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 269kcal
Author: Brita Britnell

Ingredients

  • ¼ cup unsalted butter
  • 1 tablespoon olive oil or more butter
  • 1 teaspoon fine sea salt
  • Freshly cracked black pepper
  • 1 teaspoon smoked paprika
  • 2 teaspoons fresh rosemary finely minced (or dried)
  • 1 teaspoon oregano
  • 2 cloves garlic grated or finely minced (or 1 teaspoon of garlic powder)
  • 4 medium Yukon gold potatoes peeled
  • For serving: flaky sea salt and fresh herbs

Instructions

  • Pre-heat the oven to 425 degrees F and line a large baking tray with parchment paper.
  • In a small bowl, combine the melted butter, olive oil, sea salt, pepper, paprika, rosemary, oregano, and garlic. Set aside.
    ¼ cup unsalted butter, 1 tablespoon olive oil, 1 teaspoon fine sea salt, Freshly cracked black pepper, 1 teaspoon smoked paprika, 2 teaspoons fresh rosemary, 1 teaspoon oregano, 2 cloves garlic
  • Prep the potatoes by peeling them and then slicing off the tips so that you have a rectangle/ square. See my video below for reference. Cut the potatoes into 1/3 inch slices.
    4 medium Yukon gold potatoes
  • Place each potato slice in between 2 chopsticks or skewers. Slice the potato horizontally using the chopsticks so that you don’t cut all of the way through. You want to make the cuts very close together, about 10 slices every inch of potato (again, see video for reference). Flip the potato over and repeat this process BUT making your cuts diagonally from one corner to the other, making sure that you do NOT cut all of the way through. Repeat with all of the potatoes
  • Place the potatoes on the baking sheet and brush with the butter mixture. Bake for 20 minutes, flip the potatoes, and bake for an additional 10-20 minutes or until the potatoes are crispy around the edges and just starting to blacken.
  • Let cool slightly and sprinkle with fresh herbs. ENJOY!
    For serving: flaky sea salt and fresh herbs

Video

Notes

I hav never tried this with other potatoes so I can’t say how well that would work

Nutrition

Calories: 269kcal | Carbohydrates: 31g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 594mg | Potassium: 743mg | Fiber: 4g | Sugar: 1g | Vitamin A: 614IU | Vitamin C: 34mg | Calcium: 36mg | Iron: 2mg