Introduction
The Crispy Accordion Potato is a mesmerizing side dish that takes the simplicity of a roasted potato and elevates it into a culinary masterpiece. Often inspired by the Swedish technique known as “Hasselback,” this method involves slicing the potato into incredibly thin, uniform slats—like the bellows of an accordion—without cutting all the way through the base. This technique maximizes surface area, allowing every sliver to become shatteringly crisp while the interior remains wonderfully fluffy. They are perfect for holiday dinners, barbecues, or as a sophisticated upgrade to your standard weeknight roast.
Ingredients
- 4 large Russet Potatoes (approx. 1 kg / 2.2 lbs)
- ½ cup Olive Oil (120 ml) or melted butter
- 1 teaspoon Kosher Salt (5 g)
- ½ teaspoon Black Pepper (2 g)
- 1 tablespoon Fresh Rosemary, finely chopped
- 2 cloves Garlic, minced (optional)
- 2 tablespoons Parmesan Cheese, grated (optional, for final crisping)
Step-by-step Preparation
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Prep the Potatoes and Slice: Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly. To create the accordion effect, place each potato between two wooden spoons or chopsticks. Using a sharp knife, make thin, vertical slices (about ⅛ inch or 3 mm apart) all the way down the potato until the knife hits the spoons. This prevents you from slicing completely through the base.
Tip: Consistency is key. The thinner the slices, the crispier the final result. Russets are recommended due to their high starch content. -
Soak and Dry: Place the sliced potatoes in a bowl of cold water for 15 minutes. This helps remove excess starch, which promotes a crisper exterior. Pat the potatoes completely dry with a clean kitchen towel or paper towels.
Tip: Ensure the crevices are dry—moisture is the enemy of crispness! - Season and Oil: In a small bowl, combine the olive oil, salt, pepper, rosemary, and minced garlic (if using). Place the potatoes on a parchment-lined baking sheet. Brush the oil mixture liberally over the potatoes, making sure to gently push the slices apart so the oil penetrates deep into the accordion folds.
- First Roast (Cook Through): Roast for 35–40 minutes at 400°F (200°C). The potatoes should be tender when pierced and the edges should just begin to turn golden brown.
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Second Roast (Crisp Up): Increase the oven temperature to 425°F (220°C). If using Parmesan, sprinkle it over the top now. Return the potatoes to the oven and cook for another 10–15 minutes, or until the edges are deeply golden brown and crunchy. Serve immediately.
Tip: If your oven has a broiler, you can finish them under the broiler for 1-2 minutes for extra crunch, but watch them closely to prevent burning.
Nutritional Information
Based on four servings, a serving of Crispy Accordion Potatoes is approximately 320 calories, assuming the use of olive oil. Potatoes are naturally rich in Vitamin C, B6, and are an excellent source of potassium and dietary fiber, especially when the skin is consumed. The high-heat roasting process helps caramelize the starches, enhancing flavor without significantly increasing fat absorption compared to deep-frying.
Storage
Leftover accordion potatoes should be stored in an airtight container in the refrigerator for up to 3–4 days. To maintain crispness, avoid reheating them in the microwave, which will make them soggy. The best method for reheating is placing them back on a baking sheet and warming them in a preheated oven at 375°F (190°C) for about 10 minutes, or until heated through and crisp again.
Conclusion
These Crispy Accordion Potatoes are more than just a side; they are a statement piece. They pair wonderfully with roasted chicken, steak, or a hearty vegetarian main course. For variations, try swapping the rosemary for fresh thyme and paprika, or adding a sprinkle of chili flakes for a spicy kick. Before serving, a dollop of sour cream and fresh chives makes for the ultimate finish to this delightfully textured dish.