Accordion potatoes have been blowing up on TikTok and for a valid reason! This trend is so fun, the potatoes are not only very eye-catching, they’re so deliciously crispy while soft and tender on the inside. Baked in the oven, they’re then served with a delicious and super easy lemon chimichurri sauce.
What Makes This Recipe So Good
- They’re a lot easier to make than they look! Accordion potatoes are cut in between skewers, and then spiraled and stretched almost looking like a tornado. Once you got the simple technique down, you’ll be surprised by how easy they are to create!
- They’re seriously incredibly delicious! The potato edges get super crispy while the inside stays nice and tender. They give you such a satisfying bite.
- Accordion potatoes are so eye-appealing, they’re perfect for any parties or holidays dinners. Serve them as an appetizer or a side dish and you’ll 100% impress your guests!
- Make sure to peel the potatoes for this recipe. You’ll want to use fairly large potatoes like russets or Yukon gold. Cut the potatoes in slices lengthwise in about 1/4 inch thick. Try not to cut them too thick, otherwise the’ll be harder to stretch and might not get that perfect accordion effect.
- Soaking the potatoes skewers for at least 5 to 10 minutes before baking them is a non-negotiable for this one to get the very best results. You can even let them soak up to overnight if prepping your skewers in advance. It’ll remove the excess starch of the potatoes which will help them crisp up beautifully in the oven. It’ll also prevent that the wooden skewers don’t burn while baking.
- The chimichurri sauce is delicious and super easy to make but feel free to mix it up and serve your accordion potatoes with any dipping sauce that you love! Try this creamy cajun sauce, blue cheese dip or homemade ranch.
More Delicious Recipes To Try
- Air Fryer Potato Wedges
- Creamy Veg-All Casserole with a Buttery Cracker Topping
- Kylie Jenner’s Ramen Noodles
- Southern Smothered Potatoes
- Creamy Rotel Pasta with Ground Beef
- Mochi Brownies
- large bowl
- potato peeler
- cutting board
- sharp knife
- 8 wooden skewers
- paper towels
- baking sheet
- parchment paper
- basting brush
- medium bowl
For the Potatoes
- 4-6 large russet potatoes - or Yukon Gold potatoes, or sweet potatoes
- 1 teaspoon salt - more or less to taste
- 1 teaspoon freshly ground black pepper - more or less to taste
- 2 tablespoons olive oil
For the Chimichurri
- ½ cup finely chopped fresh parsley
- 1 teaspoon minced garlic
- 1 teaspoon lemon zest
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Preheat oven to 400° Fahrenheit. Fill large bowl with cold water – add small amounts of ice if needed to keep water cold. Rinse potatoes well under running water, washing away any surface dirt. Peel rinsed potatoes completely and discard of potato skins.
- Place peeled potatoes on cutting board. Standing one potato up on its end, slice vertically from one end to the other, dividing potato into long slices, each approximately ¼-inch thick. Do not cut slices larger than ⅜-inch. Repeat until all potatoes have been sliced.
- Clear cutting board. Place one slice of potato on cutting board horizontally, so ends point right to left. Position 1 skewer against top side of potato slice, and position 1 skewer against bottom side of potato.
- Position knife perpendicular to potato. Place knife against end of potato, then work toward other end of potato, making slices every ⅛-inch. Use skewers as bumpers to catch knife and prevent slicing completely through potato.
- Once potato has been cut completely across on one side, carefully turn potato over. Place potato horizontally on cutting board again, with 1 skewer above potato and 1 skewer below potato.
- Position knife at slight angle across potato. Again, make cuts across potato from one end to the other, this time cutting diagonally when slicing every ⅛-inch. Use skewers as bumpers to prevent slicing completely through to cutting board.
- Keeping potato on cutting board, carefully insert one skewer into one end of potato. Slide skewer completely through center of sliced potato and out other end.
- Gently stretch potato around skewer, arranging slices in a spiral, with even spacing between each slice. When satisfied with arrangement, place potato and skewer in large bowl of cold water. Repeat process with remaining potatoes.
- Once all potatoes have been sliced, spiraled, and soaked in cold water 5 to 10 minutes, line large plate with paper towels. Carefully remove potatoes from water and place on paper towels to drain.
- While potatoes drain, line baking sheet with parchment paper. When potatoes are dry, transfer skewered potatoes to parchment paper. Brush potatoes with olive oil and season with salt and pepper to taste, making sure to brush oil and seasoning between slices of potato when possible. Flip potatoes over and brush with oil, salt, and pepper on other side.
- Place baking sheet in preheated oven. Bake potatoes 20 minutes, then remove baking sheet from oven and carefully turn all potato skewers over. Return baking sheet to oven and bake 20 minutes more, or until potatoes are golden brown with crispy edges.
- While potatoes bake, prepare chimichurri. Place chopped parsley, garlic, lemon zest, olive oil, salt, and pepper in medium mixing bowl. Whisk well until ingredients are fully combined, then set chimichurri aside until ready to use.
- When potatoes are golden and crispy, carefully remove baking sheet from oven. Let potatoes rest 3 to 5 minutes, then serve accordion potatoes warm with chimichurri sauce and proteins of choice.
- It’s important that you soak the potatoes in water 5-10 minutes. This helps keep them from browning, but also removes any excess starch which will help them get nice and crispy.
- Actual number of servings will depend on your preferred portion sizes, the sizes and number of potatoes you use, and how many slices you cut the potatoes into.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.