Crispy Accordion Potatoes
Ultra-crispy accordion potatoes with a buttery paprika-garlic seasoning, baked until browned and finished with flaky salt and parsley.
- 450 g Yukon gold potatoes
- 4 tbsp unsalted butter
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp flaky salt
- 1 tbsp parsley
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Add to a shopping listHow the shopping list works →- Step 1
Fill a large bowl with water and place to one side of the cutting board.
- Step 2
Slice the potatoes into ½-inch thick slices, discarding the curved sides on either end so that each slice is a flat slab.
- Step 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.
- Step 4
Flip the potato and slice diagonally on the other side, again using the chopsticks as a guide.
- Step 5
Add the potatoes to the water after slicing. Let soak in the water for 30 minutes or up to 2 hours.
- Step 6
Preheat the oven to 220°C.
- Step 7
Drain and thoroughly dry the potatoes with paper towels. Arrange on a baking sheet fitted with parchment paper.
- Step 8
Stir the melted butter, paprika, garlic powder, onion powder, salt, and pepper together in a bowl.
- Step 9
Brush the melted butter mixture onto the face-up side of the potatoes.
- Step 10
Bake the potatoes for 20 minutes, then flip and butter the reverse side.
- Step 11
Bake for another 20 to 25 minutes, until browned and crispy.
- Step 12
Remove from the oven and let cool slightly, then top with flaky salt and parsley to serve.
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