Accordion Potatoes

5 from 2 votes

These Accordion Potatoes are surprisingly simple to make and turn out SO CRISPY and packed with flavor!

Prep Time20

Cook Time35

Total Time55

Course: Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

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

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