Accordion potatoes got their name in 1960s Sweden where the slicing technique mimicked actual accordion bellows expanding.
Accordion Potatoes
Get ready to indulge in these irresistible accordion potatoes, a delightful twist on a classic snack! Layered with buttery goodness and sprinkled with your favorite herbs, these crispy, pull-apart gems are perfect for sharing—or not! Elevate your next gathering with this fun and flavorful treat that’s sure to impress.
Prep
15
min
Cook
45
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- Fresh parsley to serveoptional
- 4 large potatoes
🫙Pantry Staples(1)
- 2 tbsp olive oil (30 ml)
🧂Spices & Seasonings(6)
- 1/2 tsp dried rosemary (2.5 ml)
- 1/2 tsp garlic powder (2.5 ml)
- 1/2 tsp onion powder (2.5 ml)
- 1/2 tsp oregano (2.5 ml)
- Generous amount of sea salt & freshly cracked black pepper
- 1/2 tsp smoked paprika (2.5 ml)
👨🍳 Instructions
- 1
Preheat your oven to 200°C fan forced. Peel your potatoes, then slice off the tops and bottoms followed by the sides to create flat edges. Slice down lengthways to create 3 even thick pieces.
- 2
Place between a pair of wooden chopsticks and slice vertically. Flip then slice diagonally. Repeat with all the potato slices then place onto a lined baking tray.
- 3
In a small bowl, mix together the salt, pepper, paprika, garlic powder, onion powder, oregano and rosemary.
- 4
Brush oil mixture over the potatoes to evenly coat each slice then bake in the oven for 25-30 minutes. Flip and bake for another 15 minutes or until golden and crispy.
- 5
Transfer to a plate and garnish with fresh parsley. Enjoy immediately while hot and crispy!
💡 Pro Tips
- ✓Use chopsticks as guides when slicing to maintain 3-4mm spacing between cuts - this prevents over-cutting while creating optimal surface area for 40% more crisping than regular roasted potatoes.technique3-4mm spacing
- ✓Soak cut potatoes in cold water for 15-20 minutes to remove excess starch, which prevents accordion folds from sticking together and ensures even heat penetration.timing15-20 minutes
- ✓Pat potatoes completely dry before oiling because residual moisture creates steam that prevents the Maillard reaction needed for golden browning at 200°C.technique200°C
- ✓Use a pastry brush to work oil into each accordion fold - the increased surface area requires 2-3x more oil than regular potato wedges for proper crisping.equipment2-3x more oil
- ✓Choose starchy potatoes like Russets with 18-22% starch content because they create fluffier interiors while the high starch converts to sugars for better caramelization.ingredient18-22% starch
Share this recipe
Prep
15
min
Cook
45
min
Serves
2
people
Level
intermediate
Share this recipe
Accordion potatoes got their name in 1960s Sweden where the slicing technique mimicked actual accordion bellows expanding.
Accordion Potatoes
Get ready to indulge in these irresistible accordion potatoes, a delightful twist on a classic snack! Layered with buttery goodness and sprinkled with your favorite herbs, these crispy, pull-apart gems are perfect for sharing—or not! Elevate your next gathering with this fun and flavorful treat that’s sure to impress.
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- Fresh parsley to serveoptional
- 4 large potatoes
🫙Pantry Staples(1)
- 2 tbsp olive oil (30 ml)
🧂Spices & Seasonings(6)
- 1/2 tsp dried rosemary (2.5 ml)
- 1/2 tsp garlic powder (2.5 ml)
- 1/2 tsp onion powder (2.5 ml)
- 1/2 tsp oregano (2.5 ml)
- Generous amount of sea salt & freshly cracked black pepper
- 1/2 tsp smoked paprika (2.5 ml)
👨🍳 Instructions
- 1
Preheat your oven to 200°C fan forced. Peel your potatoes, then slice off the tops and bottoms followed by the sides to create flat edges. Slice down lengthways to create 3 even thick pieces.
- 2
Place between a pair of wooden chopsticks and slice vertically. Flip then slice diagonally. Repeat with all the potato slices then place onto a lined baking tray.
- 3
In a small bowl, mix together the salt, pepper, paprika, garlic powder, onion powder, oregano and rosemary.
- 4
Brush oil mixture over the potatoes to evenly coat each slice then bake in the oven for 25-30 minutes. Flip and bake for another 15 minutes or until golden and crispy.
- 5
Transfer to a plate and garnish with fresh parsley. Enjoy immediately while hot and crispy!
💡 Pro Tips
- ✓Use chopsticks as guides when slicing to maintain 3-4mm spacing between cuts - this prevents over-cutting while creating optimal surface area for 40% more crisping than regular roasted potatoes.technique3-4mm spacing
- ✓Soak cut potatoes in cold water for 15-20 minutes to remove excess starch, which prevents accordion folds from sticking together and ensures even heat penetration.timing15-20 minutes
- ✓Pat potatoes completely dry before oiling because residual moisture creates steam that prevents the Maillard reaction needed for golden browning at 200°C.technique200°C
- ✓Use a pastry brush to work oil into each accordion fold - the increased surface area requires 2-3x more oil than regular potato wedges for proper crisping.equipment2-3x more oil
- ✓Choose starchy potatoes like Russets with 18-22% starch content because they create fluffier interiors while the high starch converts to sugars for better caramelization.ingredient18-22% starch