Crispy Accordion Potatoes

Why You’ll Love This Recipe

I love how these potatoes turn out crunchy on the outside and soft inside, with tons of surface area to soak up seasoning and flavor. The accordion cut not only makes them look amazing but helps create more crispy edges. I can serve them as a stunning side, a fun appetizer, or even as a snack with dipping sauces. Once I tried them, I couldn’t go back to plain roasted potatoes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Potatoes

• 3 large russet potatoes

• 3 tablespoons olive oil or avocado oil

• 1 teaspoon kosher salt (plus more for finishing)

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• ½ teaspoon paprika (optional, for color and mild heat)

For Finishing (Optional)

• 2 tablespoons melted butter

• ¼ cup grated Parmesan cheese

• Fresh parsley or chives, chopped

• Flaky sea salt

Directions

1. I start by peeling the potatoes and slicing them into thick rectangular slabs (about ½ inch thick).

2. I place each slab between two skewers and use a sharp knife to make vertical cuts across the top, stopping at the skewers so I don’t cut all the way through.

3. I flip the potato and repeat, slicing diagonal cuts to create the accordion effect. Then I gently stretch each potato piece to open the cuts slightly.

4. I soak the cut potatoes in a large bowl of cold water for 30 minutes to remove excess starch. Then I drain and dry them thoroughly with paper towels.

5. I preheat the oven to 400°F (200°C). In a bowl, I toss the dried potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.

6. I place a wire rack over a rimmed baking sheet and arrange the potatoes on the rack to allow airflow for even crisping.

7. I bake for 40–45 minutes, flipping halfway through, until the potatoes are deep golden and crisp.

8. Once out of the oven, I brush them with melted butter and sprinkle with Parmesan and fresh herbs if I want a fancier finish. I top them off with a pinch of flaky sea salt just before serving.

Servings and timing

This recipe makes enough for 3 to 4 people.

• Prep time: 40 minutes (including soaking)

• Cook time: 45 minutes

• Total time: 1 hour 25 minutes

Variations

• I swap the seasoning for Cajun or ranch spice blends when I want a different flavor.

• For a spicy version, I add chili powder or cayenne.

• I sometimes skip the Parmesan and go for a vegan version with garlic-infused oil and fresh rosemary.

• For dipping, I serve them with aioli, chipotle mayo, or sour cream and chive sauce.

Storage/Reheating

These are best fresh from the oven, but I store leftovers in the fridge for up to 2 days. To reheat, I pop them in the oven or air fryer at 375°F until they crisp back up. I avoid the microwave to keep the texture from going soft.

FAQs

How do I get the accordion shape just right?

I use two skewers to protect the base of the potato while cutting. It helps me avoid slicing all the way through.

Why do I need to soak the potatoes?

Soaking removes starch, which is the key to getting ultra-crispy edges. Skipping this step can leave them soft or gummy.

Can I make these ahead of time?

I can cut and soak them earlier in the day, then dry and season them just before baking. I don’t recommend baking ahead, since they’re best fresh.

What kind of potato works best?

I use russet potatoes for their starchy texture, which crisps up better than waxy varieties like Yukon Gold.

Can I use an air fryer?

Yes! I cook them at 375°F for 15–20 minutes, flipping once. The results are just as crispy in less time.

Conclusion

Crispy Accordion Potatoes are more than just a pretty side dish—they’re crispy, flavorful, and totally addictive. Whether I serve them for a holiday dinner, weekend snack, or just to impress guests, they always steal the show. Once I mastered the accordion cut and crisping method, I knew this would be a go-to in my recipe rotation.