Introduction
The Crispy Accordion Potato is a culinary marvel that takes the best parts of a classic roasted potato—the fluffy interior and the crunchy exterior—and amplifies them tenfold. Often mistaken for the traditional Swedish Hasselback potato, the accordion technique involves meticulously slicing the potato crosswise almost all the way through, creating dozens of thin layers. This maximized surface area allows the oil and seasoning to penetrate deeply, resulting in an exceptionally crispy texture while the center remains beautifully soft. Perfect as a show-stopping side dish or a hearty appetizer, this recipe is guaranteed to impress.
Ingredients
- 4 large Russet or Maris Piper potatoes (approx. 2 lbs / 900g)
- 4 Tbsp extra virgin olive oil (60 ml)
- 1 tsp coarse sea salt (5g)
- ½ tsp freshly ground black pepper (2g)
- 2 cloves garlic, minced
- 1 Tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- Optional: 2 Tbsp melted butter for basting
Step-by-step Preparation
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Prep the Accordion Cut: Preheat your oven to 400°F (200°C). Wash and dry the potatoes thoroughly. Place one potato lengthwise between two wooden chopsticks or wooden spoon handles. Using a sharp knife, slice the potato crosswise into thin cuts (about ⅛ inch or 3mm thick), stopping when the knife hits the chopsticks. This prevents you from cutting all the way through, keeping the potato intact at the bottom. Repeat for all potatoes.
Tip: Ensure your knife is sharp. The thinner the slices, the crispier the final result. -
Parboil for Tenderness (Optional but Recommended): Place the sliced potatoes in a steamer basket and steam for 10–12 minutes until slightly softened but still firm. Alternatively, boil them gently for 5 minutes. Pat them completely dry afterward.
Tip: This step ensures the inside is fully cooked before the outside has a chance to burn during roasting. - Season and Roast: In a small bowl, combine the olive oil, minced garlic, salt, pepper, and rosemary. Place the potatoes cut-side up on a baking sheet lined with parchment paper. Using a pastry brush, generously coat the potatoes, making sure the oil mixture seeps into the accordion layers.
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The Crisp Phase: Bake for 30 minutes at 400°F (200°C). After 30 minutes, increase the oven temperature to 425°F (220°C). Baste the potatoes again (use the optional melted butter now for maximum richness) and return them to the oven for an additional 15–20 minutes, or until deeply golden brown and the edges are pulled apart and crunchy.
Tip: If the garlic/herbs on top start to brown too quickly, lightly tent the potatoes with foil for the last 10 minutes.
Nutritional Information
Based on four servings, each serving of Accordion Potatoes (excluding optional butter) contains approximately 280–320 calories. Potatoes are an excellent source of dietary fiber, Vitamin C, and potassium. By leaving the skin on, you maximize the nutrient content. The high-heat roasting method allows the healthy fats from the olive oil to penetrate the numerous crevices, ensuring a satisfying texture without deep frying.
Storage
Accordion Potatoes are best enjoyed immediately after baking to maintain maximum crispiness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave, which will make them soggy. Instead, place them back on a baking sheet and reheat in a preheated oven or air fryer at 350°F (175°C) for 8–10 minutes until the crispiness returns.
Conclusion
These crispy, aromatic potatoes are highly versatile. Serve them alongside a perfectly grilled steak, roast chicken, or as the star of a brunch plate with a dollop of sour cream and chives. For variations, try sprinkling Parmesan cheese on top during the last 10 minutes of baking, or swap the rosemary for smoked paprika and thyme for a bolder flavor profile. No matter how you serve them, the Crispy Accordion Potato is a guaranteed crowd-pleaser that proves simple ingredients, when prepared with a clever technique, can yield extraordinary results.