These accordion potatoes turn humble potatoes into a striking appetizer with a crisp, bronzed exterior and a tender, buttery center. Garlic butter and grated cheese seep into the fine cuts, creating layers of savory flavor in every bite. Serve them as a standalone snack or alongside meat, fish, or roasted vegetables.
Ingredients
- Large, elongated potatoes — 6
- Unsalted butter, melted — 40 g (1 1/2 oz)
- Olive oil — 2 tbsp
- Garlic — 3 cloves
- Hard cheese, such as Parmesan, grated — 50 g (1.8 oz)
- Sweet paprika — 1 tsp
- Salt — 1 tsp, or to taste
- Ground black pepper — 1/2 tsp
- Fresh herbs (parsley or dill), chopped — 2 tbsp
- Lemon zest — 1/2 tsp, optional
Step-by-Step Recipe
- Preheat the oven to 400°F (200°C) with convection at 375°F (190°C). Line a baking sheet with parchment.
- Scrub the potatoes well and pat them dry. You can leave the skins on if you like.
- Place each potato between two chopsticks or wooden skewers and make thin, parallel cuts about 1/8 inch (3 mm) apart, stopping just before the knife reaches the bottom so the potato stays intact and forms an accordion.
- Mix the melted butter with the olive oil, then stir in finely grated garlic, paprika, salt, and pepper.
- Brush the potatoes generously with the fragrant butter mixture, working it into each cut.
- Bake for 35 minutes. Remove from the oven, brush with more butter, and sprinkle with half of the cheese.
- Return to the oven for another 10–15 minutes, until the potatoes are tender inside and deeply golden on the edges.
- Finish with the remaining cheese and fresh herbs. If you like, add a light sprinkle of lemon zest. Serve hot with your favorite sauce.
Serving Ideas and Sauces
- Sour cream sauce with garlic and dill
- Yogurt sauce with lemon and Dijon mustard
- Spicy sauce: ketchup + harissa or chili flakes
- Green oil: olive oil + parsley + a splash of lemon juice
Nutrition Per Serving
| Nutrition | Amount |
|---|---|
| Calories | 378 kcal |
| Protein | 9.3 g |
| Fat | 18 g |
| Carbohydrates | 44 g |
| Fiber | 5.5 g |
| Sodium | 700 mg |
| Sugars | 2 g |
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Tips and Variations
- Even cuts: use chopsticks as guides so the knife doesn’t slice all the way through the potato.
- Best potato types: choose starchy or all-purpose potatoes, such as Idaho, Russet, or Yukon Gold — they hold their shape well and turn fluffy inside.
- Maximum crispiness: halfway through baking, brush again with butter and gently open the cuts with a spatula so the hot air can reach inside.
- Dairy-free: swap the butter for olive oil and the cheese for a crisp breadcrumb topping with nutritional yeast.
- Seasoning ideas: try smoked paprika, garlic powder, thyme, rosemary, or curry powder.
- Air fryer: cook at 375°F (190°C) for about 25–30 minutes, brushing once halfway through.
Storage and Reheating
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (180°C) for 8–10 minutes, or in the air fryer at 350°F (180°C) for 5–7 minutes. On the stovetop, cover for 5 minutes, then uncover for 2–3 minutes to restore crispness.
- Freezing is not recommended, as the potatoes lose their crisp texture after thawing.
FAQ
How do I make the cuts without slicing through the potato?
Place the potato between two chopsticks and cut until your knife meets the chopsticks. That keeps the base intact.
Do I have to peel the potatoes?
No. A good scrub is enough. The skin helps the potatoes hold their shape and adds extra crunch.
What if the potatoes don’t fan out?
Carefully separate the cuts with a spatula or knife after the first 20–30 minutes of baking, then brush with more butter.
Can I make them without cheese?
Yes. Add a little extra seasoning and a sprinkle of breadcrumbs near the end of baking for a crisp finish.