Let’s Make Crispy Accordion Potatoes
These crispy accordion potatoes are a great plant based recipe. Showing you how to get the criss cross pattern and the crispiest potatoes, this recipe is perfect for using with friends and family.
How do you make these crispy potatoes?
Baking Potatoes- You want a good sized potato in order to get thick slices deep enough to get thick slices. Try to get the slices roughly the same thickness so they cook evenly.
Olive oil- This recipe works perfectly with olive oil, however if you prefer melted butter, go ahead and use that.
Dried Herbs- Lots of oregano and thyme to add flavour to the potatoes.
Salt- This helps get a crispy potato as it draws out moisture as well as enhancing the flavour.
Top Tips
- Save those potato skins, simply wash them in water with a splash of vinegar to get off any muck, then coat in oil, salt and rosemary, roast at 180ºC fan for 12-15 minutes or until crispy
- Roast on grease proof paper, this prevents the potatoes from sticking to the bottom of a pan, and get a slightly more even bake on each sides
- Use chopsticks either side of the potato whilst slicing to make sure you get an even cut without slicing the potato in half
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Crispy Accordion Potatoes
These crispy accordion potatoes are a great plant based recipe. Showing you how to get the criss cross pattern and the crispiest potatoes, this recipe is perfect for using with friends and family.
Ingredients
- 5 baking potatoes
- Brush with:
- 2 tbsp garlic olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- Dipping Sauce:
- 3 tbsp mayo
- 1 tsp water
- 1 tsp olive oil
- 1 tap chilli flakes
- 1 tsp dried oregano
- 2 tbsp fresh chopped dill
Instructions
- Start by peeling the potatoes (save those peelings and check notes) then slice the very ends off to make a rough rectangle shape, then cut the potatoes to create 2-3cm thick slices *see video for method
- Once you have sliced all the potatoes, get two chop sticks either side of the potato and score diagonal lines from top to bottom, then flip over and repeat, but be sure each side has crosses in a different direction
- Parboil the potatoes for around 10 minutes, meanwhile preheat the oven to 200ºC fan, and prepare the olive oil coating by mixing the oil and herbs together
- Once parboiled, carefully place them on a lined baking tray, make sure they're not touching, then brush them in the olive oil dressing, add a good pinch of salt to the top of each and place them in the oven to bake for around 35 minutes
- After 35 minutes, check the potatoes, flip them over if needed and brush them with any leftover dressing, continue to bake for an extra 5-10 minutes or until crispy
- Make the dipping sauce by mixing the ingredients together, then once the potatoes are baked and crispy, dip and enjoy!
Notes
- Save those potato skins, simply wash them in water with a splash of vinegar to get off any muck, then coat in oil, salt and rosemary, roast at 180ºC fan for 12-15 minutes or until crispy
