How to do an accordion cut?

Place your potato between two skewers or chopsticks. Slice down vertically, flip the potato, then slice diagonally. This double-cut pattern creates the classic accordion potato look. The skewers stop the knife from slicing all the way through, so each potato accordion holds together while baking and crisps from every angle.

What potatoes does Gordon Ramsay use?

Gordon Ramsay often uses Yukon Gold or Russet potatoes. These varieties work best for accordion potatoes because they hold their shape and crisp up well. They’re also easy to slice cleanly for an ideal accordion potato recipe . You get tender centers with golden edges, which is exactly what makes this dish irresistible every time.

What are Hasselback potatoes named after?

Hasselback potatoes are named after the Hasselbacken restaurant in Stockholm, Sweden, where the dish was first served in the 1950s. While they share some slicing similarities, accordion potatoes go a step further. They’re cut on both sides, unlike Hasselbacks which are only sliced on top.

Are Hasselback potatoes worth the effort?

Yes, but accordion potatoes might be even better. Both take a few extra minutes to slice, but the visual payoff and flavor are totally worth it. The accordion cut adds more surface area, meaning crispier, tastier bites. If you enjoy golden edges and satisfying crunch, this accordion potato recipe delivers on all fronts.

Accordion Potatoes With Crunchy Edges And Melty Centers Youll Love

Description

Crispy, golden, and wildly satisfying, this accordion potato recipe turns basic spuds into a show-stopping side dish with bold flavor and texture.

Ingredients

Scale

4 medium Yukon Gold or Russet potatoes

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon sea salt

½ teaspoon ground black pepper

Fresh rosemary or parsley (optional)

Grated parmesan (optional)

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Instructions

1. Wash and peel the potatoes, then cut off the ends for a flat base.

2. Place each potato between two chopsticks or skewers.

3. Slice vertical cuts about 1–2 mm apart, then flip and slice diagonal cuts.

4. Brush potatoes generously with olive oil.

5. Sprinkle with garlic powder, paprika, salt, and pepper.

6. Place potatoes on a baking sheet lined with parchment.

7. Bake at 425°F (220°C) for 35–40 minutes until crispy, flipping halfway.

8. Optionally garnish with rosemary or parmesan before serving.

Notes

Use chopsticks or skewers to prevent slicing through the potato completely.

Smaller potatoes cook faster and crisp more evenly.

For a quicker method, use an air fryer at 375°F for 18–22 minutes.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 potato
Calories: 210
Sugar: 1g
Sodium: 390mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg