Accordion Potatoes
Crispy spiral-cut potatoes roasted until golden and fan-like. A stunning side dish that is as delicious as it looks.
Spiral-cut potatoes roasted to crispy golden perfection with garlic and herbs.
Nutrition per serving
Ingredients
main
seasoning
garnish
Instructions
Preheat and Prep
Preheat oven to 425F. Scrub potatoes clean and pat them dry. Place each potato between two wooden chopsticks on a cutting board to act as guides so you do not cut all the way through.
Cut Accordion Style
Using a sharp knife, make thin slices across each potato at a slight angle about 3mm apart, letting the chopsticks stop the blade. Flip the potato and repeat cuts at the opposite angle to create a crosshatch accordion fan pattern.
Season the Potatoes
Mix olive oil, minced garlic, smoked paprika, rosemary, salt, and pepper in a small bowl. Gently fan open each potato and use a brush or spoon to work the seasoned oil into every slice and crevice.
Roast Until Crispy
Place seasoned potatoes on a lined baking sheet. Roast at 425F for 40 to 45 minutes until the edges are deeply golden and crisp. Halfway through cooking, brush any remaining oil mixture over the potatoes again.
Garnish and Serve
Remove potatoes from the oven and let rest for 5 minutes. Sprinkle generously with fresh chopped parsley and serve immediately while the edges remain crisp.
Substitutions
Common mistakes
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