Save Accordion potatoes offer a visually stunning twist with their unique cut and golden, crispy edges. Thin slices are fanned out gently to create their signature look, then brushed with a savory mix of olive oil, garlic powder, smoked paprika, herbs, salt, and pepper. Baked at high heat, each slice becomes crispy on the outside while staying tender inside. Optional Parmesan and fresh parsley amplify the flavor and presentation, making them perfect for gatherings or as a special side to any meal. Enjoy them straight from the oven, paired with your favorite dips.
These accordion potatoes make any dinner feel like a special occasion. Slicing the potatoes into a mesmerizing accordion shape and coating them with herby olive oil transforms an everyday root vegetable into an unforgettable side. Every crispy bite brings together texture, savory spices, and just a hint of indulgence.
My family instantly asked for seconds when I first served these. My kids were captivated by the fun shape and even my pickiest eater devoured them without any coaxing.
Ingredients
- Yukon Gold or Russet potatoes: These varieties become crispy yet creamy inside so select firm potatoes without sprouts or green spots
- Olive oil: Adds golden color and helps the seasoning stick so use a good-quality extra virgin oil for best taste
- Garlic powder: Boosts savory notes and blends evenly into the oil for total coverage
- Smoked paprika: Gives a rich warm flavor that makes these extra addictive—Spanish smoked paprika is especially good here
- Dried thyme: Infuses an herbal touch and stays aromatic in a hot oven so make sure it is fresh and fragrant
- Dried parsley: Adds a lighter herbal note and a visual pop—crumble between your fingers to release flavor
- Salt: Balances all the flavors and helps draw out moisture for crispiness so reach for sea salt or Kosher salt
- Black pepper: Just a pinch for gentle heat
- Optional Parmesan cheese: A nutty, salty finish that is best freshly grated if you want a richer flavor omit for dairy-free needs
- Fresh parsley: Brightens the final dish with color and freshness
Instructions
- Preheat and Prep:
- Heat your oven to a steady 425°F or 220°C and line a large baking sheet with parchment paper for easier clean-up and zero sticking
- Prepare Potatoes:
- Peel the potatoes and slice them lengthwise into pieces half an inch thick so they cook evenly and hold their shape
- Accordion Cutting:
- Put each potato slice between two skewers or chopsticks on a cutting board then slice parallel lines about an eighth of an inch apart stopping when your knife hits the skewers—flip and slice again diagonally to create that signature accordion pattern
- Stretch Slices:
- After cutting gently pull each potato slice to fan out the layers and open up the cuts This helps them crisp and cook through
- Season:
- In a mixing bowl stir olive oil with garlic powder smoked paprika thyme parsley salt and pepper then brush every crevice of the potato slices with this seasoned mixture on both sides
- Arrange and Bake:
- Lay the potato slices flat on your parchment-lined baking sheet ensuring they are not touching Bake for about forty minutes flipping each slice over at the halfway point so both sides become golden and the edges crisp up
- Finish and Garnish:
- If you like sprinkle Parmesan over top in the last five minutes of baking for a melty crust then remove the potatoes from the oven and scatter fresh parsley before serving
Save My favorite part is always brushing the oil into every fold of the potato. On chilly nights this is the side I make when I want dinner to feel just a little more special since everyone gathers around the kitchen to watch the slices go from bland to beautifully golden.
Storage Tips
Let leftover potatoes cool completely before transferring them to an airtight container. Store in the fridge for up to three days. For best results crisp them back up on a hot sheet pan for ten minutes rather than microwaving.
Ingredient Substitutions
Swap out Yukon Gold for red potatoes for a slightly waxier texture or try sweet potatoes for a deeper flavor and extra nutrition. To keep the recipe dairy-free just omit the Parmesan at the end—the flavor will still be delicious because of all the herbs and smoked paprika.
Serving Suggestions
These accordion potatoes pair well with just about everything. I love them alongside roast chicken or as a party appetizer with dipping sauces like sour cream or smoky aioli. You can even top with fresh herbs or crumbled feta for a Mediterranean vibe.
Save Every accordion potato turns out golden and crisp when you follow these tips. Enjoy making this dish your own with different herbs and spices!
Recipe FAQ
- → How do I get the accordion shape with potatoes?
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Carefully slice the potato using skewers as guides, making cuts close together on both sides for the accordion effect.
- → What type of potato works best?
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Yukon Gold or Russet potatoes offer the best texture and flavor for crispiness and structure.
- → How can I make these dairy-free?
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Simply omit the Parmesan cheese and garnish with fresh herbs or a vegan cheese alternative if preferred.
- → What dipping sauces pair well?
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Sour cream, aioli, or your favorite creamy dip complement the savory, crisp potatoes beautifully.
- → Can I use sweet potatoes instead?
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Yes, sweet potatoes can be substituted for a subtly sweet and flavorful variation.
- → How do I ensure crispness?
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Bake at high heat, flip halfway through, and avoid overcrowding the baking sheet for the best crispy edges.
