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accordion potatoes

Crispy Accordion Potatoes

These Crispy Accordion Potatoes deliver shatter-crispy edges and fluffy centers using russet potatoes, starch removal, and high heat baking on a wire rack for restaurant-quality results.
Servings 3 servings
Calories 245 kcal
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 45 minutes
Rest Time 5 minutes
Total Time 1 hour 25 minutes

Equipment

  • Wire Rack
  • Rimmed Baking Sheet
  • Mandoline Slicer or Sharp Knife
  • Metal or Wooden Skewers
  • Large Bowl

Ingredients
  

For the Potatoes

  • 3 large russet potatoes
  • 3 tablespoons olive oil or avocado oil
  • 1 teaspoon kosher salt plus more for finishing
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika optional

For Finishing (Optional)

  • 2 tablespoons melted butter
  • 1/4 cup grated Parmesan cheese
  • fresh parsley or chives for garnish
  • flaky sea salt

Instructions
 

  • Wash and optionally peel 3 large russet potatoes. Using a sharp knife or mandoline, slice each potato crosswise into ⅛-inch thick slices, keeping slices stacked in order. Transfer slices to a large bowl, cover completely with cold water, and soak for 30 minutes to remove excess starch. Drain and rinse briefly.
  • Pat potato slices completely dry with paper towels, pressing firmly to absorb all surface moisture. Let air-dry for 5 minutes if possible. Transfer dried slices to a clean bowl, add olive oil and kosher salt, and toss thoroughly to coat every surface.
  • Thread all slices from one potato onto two parallel metal skewers spaced about 1 inch apart. Gently fan the slices open, creating visible space between each slice for air circulation. Repeat with remaining potatoes.
  • Preheat oven to 425°F. Line a rimmed baking sheet with foil and place a wire rack on top. Position the three skewered accordion potatoes on the rack with space between them. Bake for 25 minutes.
  • Carefully flip each potato 180 degrees using tongs. Return to oven and bake 20 to 25 minutes more until deep golden brown and crispy on all surfaces, with total baking time of 45 to 50 minutes.
  • Remove from oven and brush with melted butter if using. Sprinkle with black pepper, garlic powder, paprika, and Parmesan cheese. Switch oven to broil on high and position rack 6 inches from heating element.
  • Broil for 2 to 4 minutes, watching constantly, until edges are deeply golden with blistered spots and cheese is melted and bubbling. Remove immediately when properly browned.
  • Let rest on rack for 3 to 5 minutes to set the crispy texture. Slide potatoes off skewers onto a serving platter. Garnish with flaky salt and fresh herbs if desired. Serve immediately while hot and crispy.

Notes

Tips: Use russet potatoes only for the best crispy texture and fluffy centers. Don't skip the 30-minute starch-removal soak or the thorough drying step; both are critical for maximum crispiness. A mandoline ensures uniform slice thickness for even cooking and crisping. The wire rack is essential for allowing air circulation underneath; don't bake directly on a pan. Fan the potato slices apart generously for more exposed surface area and crispier results. Add pepper, garlic powder, and Parmesan only after baking to prevent burning. Watch the broiler step carefully as thin edges can burn quickly.
Make-Ahead: Slice and soak potatoes up to 2 hours before cooking, keeping them in water until ready to dry and bake.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a 425°F oven or air fryer at 375°F for 5 to 7 minutes to restore crispiness. Avoid microwaving.
Air Fryer Method: Cook at 400°F for 15 minutes, flip, then cook 12-15 minutes more until golden and crispy.