Accordion Potatoes Recipe

Measure and prep all ingredients. Rinse the dirt off of the potatoes and dry them. 

Slice off all four sides and tops of the potato until you end up with a large rectangle with no skin. If the potato is thicker than 1 inch, slice the potatoes in half, lengthwise to create two thinner rectangles, each about ½ inch thick.

Place two skewers on each (long) side of the rectangle to serve as a guide. Use a sharp knife to cut thin slices, no larger than ¼ inch wide. 

Flip the potato over and place the skewers on each (long) side of the rectangle again. Thinly slice the potatoes on a diagonal (45°), no larger than ¼ inch wide.

Place the sliced potato in a bowl of cold water. Repeat with the remaining potatoes. Let the potatoes soak for at least 30 minutes, if possible. (See notes 3.)

While the potatoes are soaking, prepare the garlic butter. In a microwave-safe bowl, add the salted butter and minced garlic.

Microwave on low heat in 30-second increments until the butter is melted, about 1-2 minutes. Stir in the finely chopped parsley. (See notes 4.)

Preheat the oven to 375°F. Line a sheet pan with parchment paper. Drain the potatoes and pat dry with paper towels. Place one potato on a cutting board and cover with a kitchen towel. Place your hand on top of the kitchen towel to hold the potato in place. Skewer the potatoes in the center with the other hand. Starting from the bottom, gently stretch out the accordion potato. (See notes 5.)

Place the accordion potatoes on the prepared baking sheet. Using a basting brush, brush the potatoes on both sides. Lightly season the potatoes with salt and pepper. 

Roast the potatoes for 35-40 minutes, flipping and basting the potatoes with the garlic butter halfway through. 

Grate some Parmesan cheese over the potatoes and garnish with finely chopped fresh parsley. Serve with ketchup or your favorite condiment. Enjoy!