Crispy Accordion Potatoes: 1 Simple Skewer Hack

Okay, so I have to talk about these potatoes, right? You’ve seen them all over the internet – these gorgeous, crispy, fan-shaped little wonders that just scream “eat me!” They’re called accordion potatoes, and let me tell you, they are SO much fun to make and even more fun to eat. I remember seeing them for the first time and thinking, “No way can I do that!” but honestly, with one little trick, they’re totally doable, even for us home cooks just trying to make weeknights a little more exciting. Whether you’re kicking the oven into gear or using your trusty air fryer, these potatoes are a total game-changer. They’re all about that crispy edge and tender middle, perfect for any meal!

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Why You’ll Love These Accordion Potatoes

Honestly, what’s not to love about these guys? They’re:

• Super Easy to Make: That skewer trick? Genius!
• Irresistibly Crispy: Every slice gets golden and crunchy.
• Visually Stunning: They look like fancy restaurant food but are so simple.
• So Versatile: Perfect as a side dish or a fun appetizer!

The Best Potatoes for Accordion Potatoes

So, you want to make the perfect accordion potatoes? The secret weapon here really is the potato itself! My absolute go-to, hands down, is the humble russet. Seriously, these are the best potatoes for accordion potatoes because they have that lovely fluffy texture and nice, high starch content. That’s what gives you those super crispy edges without getting mushy in the middle. When I’m picking them out at the store, I look for ones that feel firm and don’t have too many eyes or bruises. If you can’t find russets, Yukon Golds can work in a pinch, but they tend to be a bit creamier, so you might not get quite the same crunch. Trust me, a good russet is worth finding for this recipe! For more tips and tricks, you can always check out my latest posts for inspiration!

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How to Cut Accordion Potatoes: The Skewer Hack

Alright, this is where the magic really happens, and honestly, it’s not as scary as it looks! The secret to these perfectly fanned-out slices is a little trick I picked up that prevents you from cutting all the way through. It’s all about using some simple tools to guide your knife. Once you get the hang of it, you’ll be making these accordion potatoes left and right. It’s my favorite way to tackle the how to cut accordion potatoes step by step process, and that skewer hack for accordion cuts is a lifesaver!

Preparing the Potatoes for Cutting

First things first, give those potatoes a really good scrub under cold water. You want to get all the dirt off, but guess what? You don’t need to peel them! Leaving the skin on gives us extra texture and helps hold those slices together. Just make sure they’re nice and dry afterward – a wet potato and a sharp knife are a slippery combo!

Mastering the Accordion Potato Cut

Now for the fun part! Take your potato and lay it down between two wooden skewers or sturdy chopsticks, one on each side. This is your guard, stopping your knife mid-slice. Hold the potato steady with one hand (careful!) and use a sharp knife for the cleanest cuts. I aim for about an 1/8-inch thickness – that’s pretty thin, like a quarter. As you slice, the skewers just won’t let you cut through the bottom, creating those beautiful accordion fanned-out slices. Gently spread them open a bit, and wow, you’ve got accordion potatoes!

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Garlic Herb Butter Accordion Potatoes: Seasoning Secrets

Oh, the flavor! This is where we take our beautiful accordion potatoes from simple to sensational. I love making a quick garlic herb butter – it’s my absolute favorite way to season them. Melted butter or a good olive oil is the base, and then I load it up with garlic powder – because, well, garlic! – along with some dried rosemary and thyme. Trust me, that combo is just heavenly with potato. I usually use about 3 tablespoons of oil or butter, but you can adjust if you have bigger potatoes or just love more flavor. What’s key is getting that yummy, seasoned butter *into* all those little slices. Use a brush, get in there, and don’t be shy! That’s how you get those amazing, flavorful, crispy edges on your garlic herb butter accordion potatoes. It’s what makes them so irresistibly delicious and totally worthy of the herby butter potatoes title! For more tasty ideas, you can always check out my latest posts for inspiration!

Accordion Potatoes Oven vs. Air Fryer

Now, let’s talk about cooking these beauties! You’ve got two fantastic options for perfect accordion potatoes: your trusty oven or a speedy air fryer. Both work wonderfully, but they have slightly different vibes, you know? If you’re making a big batch, the oven is your best friend. I usually crank mine up to 400°F (200°C) and let them bake for about 30-40 minutes. You’ll want to fan them out really well on a baking sheet, maybe lined with parchment paper for easy cleanup. For that extra golden touch and even crispiness, I sometimes flip them gently halfway through. If you’ve got an air fryer, though, these turn out incredibly crispy and FAST! I set mine to about 380°F (190°C) and they usually take around 20-25 minutes. Pop them in, spread those slices, and watch them transform. The air fryer really gets into all those nooks and crannies for maximum crunch, but the oven is great for when you need more servings. Honestly, either way, you’re going to get wonderfully crispy baked accordion potatoes! You can check out some of my other air fryer favorites, like these air fryer mozzarella sticks, to see how versatile mine is!

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Achieving Ultimate Crispiness for Your Accordion Potatoes

Okay, so we’ve mastered the cut and the seasoning, but how do we get these potatoes *super* crispy? My biggest trick? Don’t crowd the pan or air fryer basket! Seriously, give those potato fans their own little space. If they’re all smooshed together, they’ll steam instead of crisp. Also, if you’re baking them in the oven and feel they need an extra boost, carefully brush on another little bit of that garlic herb butter halfway through. And remember that extra drying step I mentioned? It really does make a difference! I find that letting them sit for a few minutes after cutting and dabbing them again with a paper towel helps get rid of any extra moisture that could make them soggy. A little patience here means a lot more crunch!

Accordion Potatoes Dipping Sauce Ideas

These crispy treats are just begging for a delicious dip! For a classic combo, you can’t go wrong with some ketchup or a creamy ranch dressing. But if you want to get fancy, oh boy, do I have ideas! My homemade guacamole is amazing here, offering a cool, fresh contrast to the hot, crispy potatoes. Or, for something a little more decadent, try my creamy spinach artichoke dip – trust me, it’s next level! These accordion potatoes dipping sauce options are seriously good.

Serving Your Accordion Potatoes

These gorgeous potatoes are SO versatile! They make an absolutely stunning side dish for almost anything – think grilled chicken, steak, or even fish! You can also totally swap out your usual fries or chips and serve them as a killer appetizer at parties. They always get rave reviews and disappear fast, whether they’re part of a big dinner or showing up on a snack board. You can find more ideas for side dishes and appetizers on my site!

Frequently Asked Questions about Accordion Potatoes

Got questions about these fun potatoes? I’ve got you covered!

Can I make accordion potatoes ahead of time?

It’s best to make them right before you bake them. They tend to lose their crispness and the slices can stick together if they sit too long after cutting.

What if my accordion potato slices aren’t spreading well?

Make sure your knife was sharp and you didn’t cut *too* thin! Sometimes gently nudging the slices apart with your fingers or giving the potato a little wiggle can help them fan out nicely.

Can I use sweet potatoes for this recipe?

You sure can! Sweet potatoes work beautifully, though they’ll be a bit softer and less crispy than russets. Just follow the same cutting and baking instructions!

Nutritional Information

Just a little heads-up, these numbers are estimates, okay? They can change depending on the size of your potatoes and exactly how much oil or butter you use. But generally, you’re looking at around 350 calories, 18g of fat (with about 4g saturated), 45g of carbs, and 5g of protein per potato. Pretty great for something so delicious and satisfying!

Share Your Accordion Potato Creations!

I just LOVE hearing from you all! Have you made these fun potatoes? Did you try a different seasoning or dip? Let me know in the comments below or reach out via my contact page! And if you share a pic on social media, tag me so I can see your amazing creations – it always makes my day!

Crispy Accordion Potatoes

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Learn how to make perfectly crispy, fan-shaped accordion potatoes using a simple skewer hack. This recipe works great in the oven or air fryer and is a delicious side dish or appetizer.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Yield: 2 servings 1x
• Category: Side Dish
• Method: Baking/Air Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 large russet potatoes
• 3 tablespoons olive oil or melted butter
• 1 teaspoon garlic powder
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: chopped fresh parsley for garnish
• Optional: your favorite dipping sauce

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Instructions

1. Preheat your oven to 400°F (200°C) or your air fryer to 380°F (190°C).
2. Wash and dry the potatoes thoroughly. Do not peel them.
3. Place a potato between two wooden skewers or chopsticks, one on each side. This will act as a guard to prevent you from cutting all the way through the potato.
4. Hold the potato firmly and carefully slice it into thin rounds, about 1/8-inch thick, using a sharp knife. The skewers will stop your knife from cutting the bottom slices.
5. Gently spread the potato slices apart to create the accordion shape.
6. In a small bowl, whisk together the olive oil or melted butter, garlic powder, rosemary, thyme, salt, and pepper.
7. Brush the potato generously with the herb butter mixture, making sure to get some between the slices.
8. Place the potatoes on a baking sheet lined with parchment paper (for oven) or directly in the air fryer basket.
9. Bake for 30-40 minutes in the oven, or air fry for 20-25 minutes, until the edges are golden brown and crispy. Flip halfway through if needed for even crisping.
10. Garnish with fresh parsley if desired. Serve hot with your favorite dipping sauce.

Notes

• Russet potatoes are best for this recipe due to their starch content, which helps them crisp up.
• For extra crispiness, you can brush the potatoes with the butter mixture a second time halfway through cooking.
• Experiment with different seasonings like paprika, onion powder, or chili powder.
• These are great served with aioli, ranch dressing, or ketchup.

Nutrition

• Serving Size: 1 potato
• Calories: 350
• Sugar: 3
• Sodium: 400
• Fat: 18
• Saturated Fat: 4
• Unsaturated Fat: 14
• Trans Fat: 0
• Carbohydrates: 45
• Fiber: 6
• Protein: 5
• Cholesterol: 10