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–+ servings
Overhead view of accordion potatoes on a round plate with chimichurri sauce.

Accordion Potatoes

Potatoes are sliced, skewered, spiraled, and stretched, then baked to crispy perfection and served with a delicious chimichurri sauce. A simple way to dress up your potato side dishes!
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Recipe Makes: 4 servings

Equipment

  • large bowl
  • potato peeler
  • cutting board
  • sharp knife
  • 8 wooden skewers
  • plate
  • paper towels
  • baking sheet
  • parchment paper
  • basting brush
  • medium bowl
  • whisk

Ingredients

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

Instructions

  • 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.
    Slice of potato laying horizontally on cutting board with skewers on either side of 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.
    Overhead view of potato, sliced diagonally, skewered onto a wooden skewer, resting on a cutting board.
  • 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.
    Overhead view of accordion potatoes, unbaked, on a baking sheet lined with parchment paper.
  • 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.
    Overhead view of chimichurri mixed in a bowl with a wooden spoon.
  • 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.

Recipe Notes

  • 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.

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.

Nutrition

Serving: 1serving | Calories: 355kcal | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Sodium: 888mg | Potassium: 942mg | Total Carbs: 40g | Fiber: 3g | Sugar: 1g | Net Carbs: 37g | Vitamin C: 23mg | Calcium: 44mg
Cheap Cheap Eats recipe developed by Cheryl Malik