Accordion Potatoes recipe

There are potato side dishes, and then there are showstoppers. For the longest time, my go-to roasted potatoes were simple cubes or wedges – reliable, tasty, but admittedly a bit… ordinary. Then I stumbled upon pictures of these incredible, fanned-out creations called accordion potatoes (often known as Hasselback potatoes). They looked like something straight out of a fancy restaurant kitchen, intricate and intimidating. I assumed they required some complex culinary wizardry or special gadget. My family loves potatoes in almost any form, but I hesitated, thinking I’d end up with either awkwardly hacked spuds or flimsy, broken slices. Finally, armed with a sharp knife and a crucial tip involving chopsticks (more on that later!), I decided to give it a try. The first attempt wasn’t perfect, but the potential was obvious! By the second try, I nailed it. When I brought that baking sheet of glistening, golden-brown, beautifully fanned potatoes to the table, the reaction was pure delight. “Wow, what are these?!” was the general consensus. The edges were wonderfully crispy, almost chip-like, while the insides remained soft and fluffy, perfectly infused with garlic and herbs. They weren’t just delicious; they were visually stunning, turning a simple weeknight roast chicken dinner into something special. Now, accordion potatoes are my secret weapon for impressing guests or just making a regular meal feel a bit more extraordinary. They prove that with a little technique, even the humble potato can become a culinary centerpiece.

Ingredients for Perfect Accordion Potatoes

Creating these visually striking and delicious potatoes relies on a few key ingredients. Quality matters, especially the potatoes themselves!

• Potatoes: 4 medium to large all-purpose or starchy potatoes (about 6-8 oz / 170-225g each).
  • Best Choices: Yukon Gold potatoes are fantastic as they hold their shape well, have thin skin (often left on), and a creamy texture. Russet potatoes also work well, especially if you want fluffier insides and potentially crispier edges, though they can be slightly more prone to breaking if not handled carefully. Choose potatoes that are relatively uniform in size and oval-shaped for easier cutting and even cooking. Avoid overly waxy potatoes like Red Bliss, as they don’t achieve the same fluffy interior.
• Fat: 1/4 cup (60ml) Fat of your choice. Options include:
  • Olive Oil: Extra virgin for flavor, or regular olive oil.
  • Melted Butter: Unsalted butter provides rich flavor. Brown butter adds a nutty depth.
  • Mix: A combination of olive oil and melted butter offers both flavor and a good crisp.
  • Other Oils: Avocado oil or grapeseed oil are good high-heat neutral options. Bacon fat adds incredible smoky flavor.
• Seasoning – The Basics:
  • 1 teaspoon Kosher Salt or Coarse Sea Salt (adjust to taste). Coarser salt adheres well and provides nice pops of flavor.
  • 1/2 teaspoon Freshly Ground Black Pepper.
• Seasoning – Flavor Enhancers (Choose any combination):
  • 2-4 cloves Garlic, minced or pressed (or 1 teaspoon Garlic Powder). Fresh garlic offers robust flavor; powder distributes more evenly initially.
  • 1 teaspoon Paprika (Sweet or Smoked). Adds color and flavor.
  • 1/2 teaspoon Onion Powder.
  • 1-2 tablespoons Fresh Herbs, finely chopped (Rosemary, Thyme, Parsley, Chives). Add hardy herbs like rosemary/thyme before or during baking; add delicate herbs like parsley/chives after baking.
  • 1/4 cup Grated Parmesan Cheese. Adds a salty, umami crust. Best added during the last 15-20 minutes of baking to prevent burning.
  • Pinch of Red Pepper Flakes (optional, for heat).
• Essential Tool: Two wooden chopsticks, skewers, or handles of wooden spoons (of equal thickness). These are crucial for the cutting technique.

Instructions: Crafting Your Potato Masterpieces

Follow these detailed steps to achieve perfectly cut, crispy, and tender accordion potatoes. Precision in cutting is key!

Step 1: Preheat and Prepare

• Preheat Oven: Set your oven to 400°F (200°C). Ensure a rack is positioned in the center of the oven.
• Prepare Baking Sheet: Line a sturdy baking sheet with parchment paper for easier cleanup, or lightly grease it.
• Wash and Dry Potatoes: Scrub the potatoes thoroughly under cold running water to remove any dirt. Pat them completely dry with paper towels. Dry skin helps achieve better crispiness. Decide whether to peel them or leave the skin on (recommended for Yukon Golds for texture and nutrients; optional for Russets).

Step 2: The Crucial Cutting Technique

This is the defining step for accordion potatoes. The goal is to make thin, parallel cuts almost all the way through the potato, leaving the base intact so it holds together and can fan out.

• Set Up Your Cutting Guide: Place one potato on your cutting board. Position two chopsticks, wooden skewers, or the handles of two wooden spoons of equal thickness lengthwise along each side of the potato. These will act as a stopper for your knife, preventing you from cutting all the way through.
• Make the Cuts: Using a sharp knife (a chef’s knife or Santoku works well), start at one end of the potato and make vertical cuts straight down until your knife hits the chopsticks/handles. Repeat these cuts across the entire length of the potato.
  • Slice Thickness: Aim for thin slices, about 1/8 inch to 1/4 inch (3mm to 6mm) apart. Thinner slices will result in crispier edges and a more delicate look, but are slightly more fragile. Thicker slices are sturdier but less crispy. Consistency is key for even cooking.
• Check the Base: Carefully lift the potato. It should hold together at the base but be flexible enough to gently fan open. If you accidentally cut through a section, don’t worry too much; it might just cook slightly separately.
• Repeat: Repeat this cutting process for all remaining potatoes.

Step 3: Seasoning the Potatoes

Getting the fat and seasonings between the slices is vital for flavor and texture.

• Initial Fat Application: Place the cut potatoes on the prepared baking sheet, cut-side up. Melt your butter (if using) or pour your chosen oil into a small bowl. Using a pastry brush, generously brush the tops and sides of each potato with about half of the fat. Gently try to encourage the slices to fan slightly so some fat can seep between them, but don’t force them too much at this stage as they are still rigid.
• Initial Seasoning: In a small bowl, combine the salt, pepper, and any powdered seasonings you’re using (like garlic powder, onion powder, paprika). Sprinkle this mixture evenly over the potatoes, again trying to get some seasoning between the slices. If using fresh hardy herbs like rosemary or thyme sprigs/leaves, you can tuck them between a few slices now or sprinkle chopped leaves over the top.

Step 4: Baking – Phase One (Softening)

• First Bake: Place the baking sheet into the preheated 400°F (200°C) oven. Bake for 30 minutes. During this time, the potatoes will start to soften and the slices will begin to separate more easily.

Step 5: Basting and Baking – Phase Two (Crisping)

• Baste: Carefully remove the baking sheet from the oven. The potatoes should have started to fan out slightly. Now, use the remaining fat (re-melt butter if needed) and brush the potatoes again. This time, make a concerted effort to gently brush the fat down between the slices as they will be more pliable. You can use the brush or tilt the pan and use a spoon to baste them with any fat pooled on the baking sheet. If using fresh minced garlic, you can mix it into the remaining fat before this basting step.
• Add Parmesan (If Using): If adding Parmesan cheese, sprinkle it over the potatoes now.
• Second Bake: Return the baking sheet to the oven. Continue baking for another 25-40 minutes. The total baking time will typically be 55-70 minutes, depending on the size and type of potato and the desired level of crispiness.
• Check for Doneness: The potatoes are ready when the edges of the slices are deeply golden brown and crispy, the tops are nicely browned, and the interior is completely tender when pierced with a fork or the tip of a knife through the thickest part of the base. The potato should look beautifully fanned out.
• Optional Broil for Extra Crisp: If you want even crispier tops, you can switch the oven to the broil setting for the last 1-3 minutes. Watch very carefully during this stage, as they can go from perfectly crisp to burnt very quickly under the broiler.

Step 6: Finishing Touches and Serving

• Rest Briefly: Let the potatoes rest on the baking sheet for a couple of minutes after removing them from the oven.
• Garnish: If desired, sprinkle with fresh delicate herbs like chopped parsley or chives, or add another pinch of flaky sea salt.
• Serve Hot: Accordion potatoes are best served immediately while hot and crispy. Carefully transfer them to a serving platter or individual plates using a spatula.

Nutrition Facts

• Servings: This recipe makes 4 servings (assuming 1 medium-large potato per person).
• Calories per Serving (Approximate): Roughly 250-400 calories per potato. This is a broad estimate and depends heavily on:
  • The size of the potato.
  • The amount and type of fat used (butter vs. oil) and how much is absorbed.
  • Whether high-calorie additions like Parmesan cheese or bacon fat are used.

Disclaimer: Nutritional information is an estimate provided for informational purposes only. Actual values will vary based on specific ingredients, quantities used, and cooking methods. These potatoes offer carbohydrates for energy, some fiber (especially if skin-on), and vitamins/minerals found in potatoes like potassium and Vitamin C. The fat content contributes significantly to the calorie count.

Preparation Time

• Active Prep Time: 15-20 minutes (Washing, drying, carefully cutting the potatoes, initial seasoning)
• Baking Time: 55 – 70 minutes (includes initial bake and second crisping bake/basting)
• Total Time: Approximately 1 hour 10 minutes to 1 hour 30 minutes

How to Serve Your Stunning Accordion Potatoes

These potatoes are versatile and visually appealing, making them suitable for various meals and occasions. Serve them hot from the oven for the best texture.

• Classic Side Dish: They are an exceptional side dish for roasted or grilled meats:
  • Steak: A perfect partner for a juicy ribeye, sirloin, or filet mignon.
  • Roast Chicken or Turkey: Elevates a standard Sunday roast.
  • Pork Chops or Pork Tenderloin: Complements the richness of pork.
  • Lamb Chops or Roast Lamb: A classic pairing.
  • Grilled Fish: Works well with robust fish like salmon or cod.
• Impressive Holiday Side: Their unique appearance makes them ideal for Thanksgiving, Christmas, Easter, or dinner parties.
• Vegetarian Main Course (with toppings): Transform them into a satisfying vegetarian meal by adding substantial toppings after baking:
  • Loaded Style: Top with sour cream or Greek yogurt, crumbled cooked bacon (omit for vegetarian), shredded cheddar cheese, and chopped chives or green onions.
  • Mediterranean Style: Drizzle with pesto, crumbled feta cheese, and chopped sun-dried tomatoes.
  • Spicy Style: Top with cheese sauce, pickled jalapeños, and a dollop of salsa or guacamole.
• Dipping Sauces: Offer delicious dips on the side:
  • Garlic Aioli
  • Ranch Dressing
  • Pesto Sauce
  • Spicy Ketchup
  • Sour Cream and Chive Dip
  • Melted Cheese Sauce
• Simple Enjoyment: Serve them plain, allowing their crispy edges, fluffy interior, and simple seasonings to shine.

Additional Tips for Accordion Potato Perfection

Master the art of accordion potatoes with these extra pointers:

1. Embrace the Chopstick/Skewer Guide: Don’t underestimate this trick, especially when starting out. It’s the easiest way to achieve uniform cuts without slicing completely through the potato. Ensure the guides are the same thickness and positioned snugly against the potato sides.
2. Slice Thinly (But Not Too Thin): Aiming for 1/8-inch to 1/4-inch slices offers the best balance of crispy edges and structural integrity. Going much thinner increases the risk of the slices breaking off during handling or baking. Consistency across the potato is more important than achieving paper-thin slices.
3. Be Generous with Fat & Basting: Fat is crucial for achieving those delectably crispy edges and for carrying flavor between the slices. Don’t skimp on the initial brushing, and definitely don’t skip the mid-bake basting step. This second application, when the slices have started to separate, allows fat to penetrate deeper, enhancing both flavor and crispiness throughout.
4. Dry the Potatoes Thoroughly: Any surface moisture will turn to steam in the oven, hindering the crisping process. After washing, pat the potatoes completely dry with paper towels before cutting and seasoning. This simple step makes a noticeable difference in the final texture.
5. Don’t Overcrowd the Baking Sheet: Give each potato enough space on the baking sheet. Placing them too close together traps steam and prevents the hot air from circulating effectively around each potato, resulting in less browning and crispiness. Use two baking sheets if necessary.

Frequently Asked Questions (FAQ) About Accordion Potatoes

Q1: What’s the difference between Accordion Potatoes and Hasselback Potatoes?

A: Essentially, they refer to the same preparation technique! “Hasselback” potatoes (Hasselbackspotatis in Swedish) originated from the Hasselbacken restaurant in Stockholm, Sweden. “Accordion potatoes” is a more descriptive name emphasizing the fanned-out, accordion-like appearance after baking. Both involve slicing a whole potato thinly almost all the way through, leaving the base intact, and then baking or roasting until crisp and tender. You can use the terms interchangeably.

Q2: Can I prepare accordion potatoes ahead of time?

A: Accordion potatoes are undeniably best served fresh from the oven for maximum crispiness. However, you can do some prep ahead:

• Partial Bake: You can perform the first 30-minute bake, let the potatoes cool completely, cover, and refrigerate them for up to a day. Before serving, baste them well and bake at 400°F (200°C) for the remaining 25-40 minutes (or slightly longer from cold) until fully cooked and crisp.
• Cutting Ahead (Not Recommended): You can cut the potatoes and keep them submerged in cold water (plain or acidulated with vinegar/lemon juice) for a few hours to prevent browning. However, you MUST dry them extremely thoroughly before proceeding with oiling and seasoning, which can be difficult once sliced. This method generally yields less crispy results than cutting just before baking.

Q3: My potato slices aren’t fanning out much. What went wrong?

A: Several factors could be at play:

• Cuts Not Deep Enough: Ensure your cuts go down far enough, stopping just short of the base (using the chopstick guide helps).
• Slices Too Thick: Thicker slices are less flexible and won’t fan as dramatically. Aim for 1/4 inch or thinner.
• Insufficient Baking Time/Heat: The potatoes need enough time at a sufficient temperature (like 400°F/200°C) to soften and allow the slices to separate. The mid-bake basting also encourages fanning.
• Potato Type: Very dense, waxy potatoes might not fan as readily as starchier varieties like Russets or all-purpose Yukon Golds.

Q4: How do I get the seasoning and fat between the slices effectively?

A: This is key! Initially, brush the tops well; some fat will seep down. The most crucial step is the second basting after about 30 minutes of baking. At this point, the potato is more pliable. Use your pastry brush to gently nudge between the slices while brushing on more fat. You can also gently flex the potato slightly to help open the gaps. Mixing minced garlic or herbs into the fat for the second basting helps distribute them better. For salt and powdered spices, try to aim between the slices during the initial seasoning, but basting will carry some flavor down too.

Q5: Can I make accordion potatoes in an air fryer?

A: Yes, you can make accordion potatoes in an air fryer, and it can yield excellent crispy results often faster than a conventional oven. The process is similar:

• Prepare and cut the potatoes as described.
• Brush thoroughly with fat and season.
• Preheat your air fryer to around 375°F-390°F (190°C-200°C).
• Place the potatoes in the air fryer basket, ensuring they aren’t overcrowded (you’ll likely need to cook in batches depending on your air fryer size).
• Air fry for approximately 20 minutes.
• Carefully brush/baste again with more fat, getting between the slices.
• Continue air frying for another 10-20 minutes, or until golden brown, crispy, and tender inside. Check frequently towards the end as air fryers cook quickly.

---

Accordion potatoes might look fancy, but they are surprisingly straightforward to make once you master the cutting technique (thank you, chopsticks!). They offer an incredible combination of textures – crispy, almost chip-like edges giving way to a soft, fluffy interior – and can be customized with endless flavor combinations. Whether serving them alongside a simple weeknight meal or as part of an elaborate holiday spread, these stunning spuds are guaranteed to impress. Get ready to elevate your potato game!

Print