Accordion Potatoes Crispy Golden Herb (Printable)
Crispy potatoes with golden herb finish—delicious as an impressive, flavorful side.
# What You'll Need:
→ Potatoes
01 - 4 medium Yukon Gold or Russet potatoes
→ Seasoning and Herbs
02 - 3 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried parsley
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
→ Optional Garnish
09 - 2 tablespoons grated Parmesan cheese
10 - Fresh parsley, chopped
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Peel potatoes and cut lengthwise into 1/2-inch thick slices.
03 - Place each potato slice flat on a cutting board with two skewers or chopsticks on either side. Cut parallel lines 1/8-inch apart across the slice, stopping at the skewers. Flip and make diagonal cuts to create an accordion effect.
04 - Gently stretch each potato slice to open up the cut pattern.
05 - In a mixing bowl, combine olive oil, garlic powder, smoked paprika, thyme, parsley, salt, and black pepper. Brush both sides of each potato slice generously with seasoned oil.
06 - Place potato slices on the prepared baking sheet. Bake for 35–40 minutes, flipping once halfway, until edges are golden brown and crisp.
07 - In the final 5 minutes of baking, sprinkle with grated Parmesan if desired.
08 - Transfer potatoes to a serving platter and top with chopped fresh parsley before serving.
# Cooking Tips:
01 -
- Uses just a few pantry-friendly ingredients so there is no need to shop for anything fancy
- Looks restaurant-worthy with almost no extra effort for presentation
- Naturally gluten-free and easily adapted for dairy-free diets
02 -
- Crisps up beautifully without deep frying
- Fun to shape and kids love helping out
- Perfect as a make-ahead side reheated in the oven
03 -
- Always take your time with those cuts—using a sharp knife and steady hands makes the final look so much more striking
- Do not skip flipping the potatoes halfway through The air circulation guarantees crunch on both sides
- If you want spicier potatoes add a few pinches of smoked or hot paprika to the oil mixture This is especially good if serving with a cooling dip