Crispy Garlic Butter Accordion Potatoes
Skewered potatoes cut into accordions and baked until crispy.
In a nutshell: This authentic american crispy garlic butter accordion potatoes comes together in just 45 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
These potatoes look like a work of art and are incredibly crispy. Skewered potato slabs are sliced crosswise to create an accordion pattern, then brushed with herb garlic butter and roasted.
Key Equipment
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Chef's Pro-Tips
- Parboil or Soak for Crispiness: Parboil potato cuts in salted water with a splash of vinegar or soak in cold water to wash away surface starches before roasting.
- Preheat the Baking Sheet: Place your baking tray in the oven while it preheats. Dropping seasoned potatoes onto a sizzling pan starts caramelization instantly.
Ingredients
3
servings
-
3 medium russet potatoes
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3 tbsp salted butter, melted
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2 cloves garlic, minced
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1 tsp chopped fresh parsley
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Step-by-Step Instructions
Cut the Potatoes
Peel the potatoes and cut them into flat, rectangular slabs about 1/2-inch thick. Place chopsticks on either side of a slab to prevent cutting all the way through. Slice vertical slits, flip, and slice diagonal slits.
Skewers and Soak
Gently push a wooden skewer through each potato slab, expanding the accordion slots. Soak in cold water for 10 minutes to remove excess starch, then pat dry.
Brush and Bake
Mix the melted butter, minced garlic, and parsley. Brush the mixture generously over the potato accordions. Roast at 400°F (200°C) for 25 minutes until crispy and golden.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes. Slice and skewer the potatoes, then keep them in cold water in the fridge for up to 24 hours. Pat them completely dry, brush with the garlic butter, and roast just before serving.
Soaking washes away surface starch, which is the secret to an extra-crispy roasted exterior. Don't skip the 10-minute soak or the pat-dry afterward.
Russets are the best pick for maximum crispiness. Yukon Golds also work, though they won't get quite as crunchy.
The chopsticks on either side act as a guard so your knife can't go too deep. If a slice does separate, the wooden skewer holds everything together while roasting.
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