Accordion Potatoes Recipe
Accordion Potatoes, brushed with herby butter, baked to crispy perfection in less then 30 minutes, then dipped in my Creamy Chipotle Sauce. Try them once to see why they're the new viral craze on TikToc.
Servings: 12 skewers
Calories: 72kcal
Ingredients
- 4 large potatoes preferably Yukon Gold or Russet
- 1/4 cup vegan butter
- 1/2 tsp thyme dried
- 1/2 tsp oregano dried
- 2 cloves garlic minced
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 tbsp fresh parsley chopped
Instructions
- Before you begin preparing these potatoes on a stick, preheat your oven to 400F/204C. Line a baking sheet with parchment paper.
- Using a cutting board and sharp knife or vegetable peeler, peel the potatoes. Stand the potato on its end and cut each round edge off.
- After squaring off the ends of the potato, cut the rest of it into 1 centimeter or 0.4 inch slices. Repeat with each remaining potato.
- Lay the potato slice down between 2 wooden skewers (the skewers prevent your knife from cutting all the way through the potatoes).
- Cut narrow lines into the potato, going perpendicular (vertical) to the skewers. See the step-by-step photos above to see what your potato should look like after you cut vertical lines.
- Flip the potato over, continuing to use the wooden skewers, and cut diagonal cuts.
- Check out step 6 in the instructions above to see what your potato should look like after cutting the diagonal lines
- Gently skewer the potato on the wooden skewer and spread the accordion potato out. Place the skewered potato in a bowl of cold water while you skewer the remaining potatoes.
- Soak the potato skewers in a bowl of cold water for 30 minutes or overnight. This prevents them from browning and will remove some of the starch from the potatoes making them turn out ultra-crispy.
- Make the herbed garlic butter by melting the vegan butter in a small bowl. Add the oregano, thyme, sea salt, fresh garlic and black pepper. Stir with a fork or whisk to combine.
- Place the hasselback waffle potatoes on a baking tray lined with parchment paper. Brush each side of the potato with the herbed garlic butter mixture. Bake in the pre-heated oven, flipping halfway through, for 30-40 minutes, or until golden-brown and crisp. Cooking time may vary, depending upon your oven. Remove from oven. Place on platter lined with a paper towel. Garnish with your favorite toppings and dipping sauce (suggestions to follow).
Notes
- Remember: a hot, preheated oven is essential for the crispiest, golden brown potatoes.
- The potato slices must be thick enough to be skewered without breaking, however, not so thick that they'll break when skewering them.
- For best results, choose large, elongated potatoes for this recipe. Avoid short and round or irregular shapes.
Nutrition
Serving: 2skewers | Calories: 72kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 131mg | Potassium: 246mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 215IU | Vitamin C: 12mg | Calcium: 10mg | Iron: 1mg