Accordion Potatoes

Ingredients

• 4–5russet potatoes
• 45 ml (3 tbsp)olive oil or melted butter
• A dashgarlic powder
• A dashcayenne pepper
• To tastesalt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Scrub the potatoes

   Scrub each potato clean and rinse it.

3. 3

   Slice the potatoes

   Rest each potato in a large spoon and slice it thinly, stopping before you cut all the way through.

4. 4

   Season the fat

   If using melted butter or olive oil, stir in the garlic powder and cayenne pepper.

5. 5

   Brush with oil

   Brush the potatoes with the oil or butter, working some of it between the slices.

6. 6

   Bake until tender

   Arrange the potatoes on a baking sheet and bake for 45 minutes to 1 hour. Check by piercing the bottom of a potato with a fork.

7. 7

   Serve warm

   Serve the potatoes warm with desired toppings, such as sour cream, chives or cheese.

What are accordion potatoes?

Accordion potatoes are baked potatoes sliced into thin cuts that stop short of the base, keeping each potato in one piece. The technique is related to Hasselback-style potatoes, a Swedish preparation known for its fan of slices.

Here, a spoon helps prevent cutting right through, while a brush of seasoned oil or butter adds flavour and encourages the edges to brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 5g protein, 47g carbs, 8g fat.

Most of the carbohydrates come from the potatoes; the olive oil or butter supplies most of the fat, while the potatoes contribute a modest amount of protein. Serve one potato alongside vegetables and a protein-rich main to make a more balanced plate.

Choosing the potatoes

Russets: Their starchy, fluffy flesh suits baking and contrasts nicely with the crisp outer edges. Choose potatoes that are similar in size so they cook at roughly the same rate.

Clean skins: Scrub and rinse the potatoes before slicing, as the skin stays on for baking and serving.

Making the cuts

Spoon support: Cradle each potato in a large spoon as you cut; the raised sides help stop the knife from reaching the base. Make the slices thin and even, but keep the bottom connected.

Careful slicing: Keep your fingers clear of the blade and check that the potato still holds together before brushing it.

Seasoning between slices

Oil or butter: Either works as the coating, and the recipe uses 45 ml. Brush over the top and sides, then try to get some into the cuts so the exposed edges are seasoned.

Garlic and cayenne: Mix these into the oil or melted butter before brushing. Add salt to taste.

Baking and checking

Oven time: Bake at 175°C (350°F) for 45 minutes to 1 hour. The exact time can vary with potato size, so use the stated range as a guide.

Doneness: Pierce the bottom with a fork as directed; it should be tender enough for the fork to enter easily. If it is still firm, return it to the oven and check again.

Serving ideas

Toppings: Serve warm with sour cream, chives or cheese, as suggested in the recipe. Add them at the table so everyone can choose.

On the plate: Pair a potato with a protein-rich main and vegetables for a more balanced meal.

Recipe notes & tips

• Choose potatoes of similar size to help them finish baking at about the same time.
• Use the spoon as a cutting guide to keep the base intact.
• Make the slices as even as you can for more consistent cooking.
• Brush seasoning into the cuts as well as over the skins.
• Check the potatoes at 45 minutes, then continue baking if the bottoms are not yet tender.
• Serve soon after baking while the edges are at their crispest.

Variations

• Herb finish: Sprinkle chopped chives over the potatoes when serving.
• Cheese topping: Add cheese at the table for a savoury finish.
• Sour cream: Serve with a spoonful of sour cream as suggested in the method.
• Milder seasoning: Leave out the cayenne for a less spicy result.
• Butter version: Choose melted butter instead of olive oil for the coating.

Common mistakes to avoid

• Cutting all the way through: Cradle the potato in a large spoon to help keep the base connected.
• Uneven slices: Aim for similar thickness so the cuts cook more evenly.
• Seasoning only the top: Brush carefully between slices as well as over the outside.
• Skipping the doneness check: Pierce the bottom with a fork and bake longer if it is still firm.
• Serving cold: Bring the potatoes to the table warm, with toppings ready.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven at 180°C until hot throughout; the edges may be less crisp than when freshly baked.

Frequently asked questions