Crispy Accordion Potatoes Recipe
Prep Time:
50 minutes
Cook Time:
40 minutes
Servings:
4 Servings
Ingredients
  • 1 pound Yukon gold potatoes (about 4 large potatoes)
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon flaky salt, for serving
  • 1 tablespoon finely chopped parsley, for serving
Directions
  1. Fill a large bowl with water and place to one side of the cutting board.
  2. Slice the potatoes into ½-inch thick slices, discarding the curved sides on either end so that each slice is a flat slab.
  3. Working one at a time, place two chopsticks on either side of the potato slice. Slice vertically across the potato, using the chopsticks to avoid slicing all the way through the potato.
  4. Flip the potato and slice diagonally on the other side, again using the chopsticks as a guide.
  5. Add the potatoes to the water after slicing. Let soak in the water for 30 minutes or up to 2 hours.
  6. Preheat the oven to 425 F.
  7. Drain and thoroughly dry the potatoes with paper towels. Arrange on a baking sheet fitted with parchment paper.
  8. Stir the melted butter, paprika, garlic powder, onion powder, salt, and pepper together in a bowl.
  9. Brush the melted butter mixture onto the face-up side of the potatoes.
  10. Bake the potatoes for 20 minutes, then flip and butter the reverse side.
  11. Bake for another 20 to 25 minutes, until browned and crispy.
  12. Remove from the oven and let cool slightly, then top with flaky salt and parsley to serve.