Accordion Potatoes

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Po-tay-toe.  Po-tah-toe.  No matter how you pronounce it, I’m sure we can all agree that potatoes are delicious!

These accordion potatoes are by far the prettiest potatoes I’ve ever seen.  And while it may look complicated and tricky, I assure you, these potatoes are easy-peasy.

Take a regular ordinary meal, add these potatoes, and it becomes extraordinary.

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As I was preparing these potatoes, my boyfriend walked in and out of the kitchen watching what I was doing.  After I placed them in the oven, I finally asked him what his deal was.  Eventually I got it out of him and he suggested that next time I make these potatoes, I should put cheese in between the slices.  And then he proceeded to suggest that we make a batch of slow cooker taco chili to scoop on top.  I smiled and thought to myself- this is why we get along so well…our stomachs think alike.  

TheChic_potato-ingredients-list

Accordion Potatoes, makes 4 servings

Ingredients

4 medium sized Russet potatoes

3 garlic cloves, minced

1/4 cup extra-virgin olive oil

kosher salt and black pepper, to taste

a small bunch of either thyme, rosemary, or sage

chives, chopped as garnish

butter and sour cream, as garnish

Instructions

1. Preheat oven to 450 degrees F.

2. Scrub potatoes clean under running water.  Pat potatoes dry.

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3.  Place two chopsticks on either side of potato on a cutting board.  Use a sharp knife to cut thin slices of potato crosswise.  Use the chopsticks are a guide to make sure you don’t cut all the way down through the potato.  You want the bottom of the potato to remain intact.

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4.  Place sliced potatoes on a parchment lined baking sheet.  Drizzle about 2 tsp of oil on each potato. Rub into the skin.

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5.  Mince garlic together with chosen herb.  Place remaining olive oil in small saucer.  Add minced garlic herb mixture to oil.  (I used garlic and thyme.)

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6.Using your fingers, add a little herb oil mixture in between each potato slice.  Drizzle any remaining oil over potatoes.  Season with salt and pepper.

6.  Bake potatoes for 40-45 minutes until potatoes are crisp and baked through.  Midway through baking remove potatoes from oven and baste with any olive oil that many have puddled around potatoes.

7.  Serve warm.  Garnish with butter, sour cream, parmesan cheese, or any toppings you’d like!

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Maryanne’s Chic Tip:  I used Russet potatoes to make this dish.  Why not experiment with other types of potatoes?!  You can try out Kennebec, Yukon gold, or even sweet potatoes.  Snap a potato of your finished dish and share with us on Instagram using the hashtag #TheChic.  We’d love to see it!

Accordion Potatoes
Serves 4
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Ingredients
  1. 4 medium sized Russet potatoes
  2. 3 garlic cloves, minced
  3. 1/4 cup extra-virgin olive oil
  4. kosher salt and black pepper, to taste
  5. a small bunch of either thyme, rosemary, or sage
  6. chives, chopped as garnish
  7. butter and sour cream, as garnish
Instructions
  1. Preheat oven to 450 degrees F.
  2. Scrub potatoes clean under running water. Pat potatoes dry.
  3. Place two chopsticks on either side of potato on a cutting board. Use a sharp knife to cut thin slices of potato crosswise. Use the chopsticks are a guide to make sure you don’t cut all the way down through the potato. You want the bottom of the potato to remain intact.
  4. Place sliced potatoes on a parchment lined baking sheet. Drizzle about 2 tsp of oil on each potato. Rub into the skin.
  5. Mince garlic together with chosen herb. Place remaining olive oil in small saucer. Add minced garlic herb mixture to oil. (I used garlic and thyme.)
  6. Using your fingers, add a little herb oil mixture in between each potato slice. Drizzle any remaining oil over potatoes. Season with salt and pepper.
  7. Bake potatoes for 40-45 minutes until potatoes are crisp and baked through. Midway through baking remove potatoes from oven and baste with any olive oil that many have puddled around potatoes.
  8. Serve warm. Garnish with butter, sour cream, parmesan cheese, or any toppings you’d like!
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12 Responses to “Accordion Potatoes”

  1. Jamie

    Hi, I know it says use herb of choice but I’m still learning about which herbs go best with what. Can I use basil instead of the other herbs mentioned? I have rosemary, sage and thyme but they’re ground, not fresh. Basil and dilll are the only two fresh herbs I have on hand.

    Thank you,

    Jme

    Reply
    • Margaret Watson

      You can get all sorts of herb mixtures easily – but don’t bother with dried basil. Try thngs such as Cajun mixes, or even curry powder too – or dip the potatoes in egg or milk once sliced and then a mixture of fine bread crumbs and herbs We’ve always called these Swedish potatoes., but you can make them your own.

      Reply
    • Deborah Caravona

      Hi Jamie,
      I’ve got a great tip for you and you can use it on just about anything. Purchase a packet of Good Seasons Italian Dressing (found in the salad dressing aisle). It comes in a small foil packet and you just shake up the dry mix to make sure it’s equally distributed in the package. Then, just take a teaspoon or 2 of the dry mixture and add it in place of the spices. In the above recipe (for accordion potatoes, I added 2 T butter and 2 T olive oil and 2 Tsp of the mix. I stirred until the butter melted and poured that over the potatoes while spreading out the slices so it drizzled inside. It turned out great. Lastly, please note to go easy on the salt since there is some in the dry mix. Hope this helps. I always have an open packet of Good Seasons in my kitchen drawer.

      Reply
  2. Maryanne Cabrera

    Hi Jamie, you can totally use dried herbs if that’s what you have on hand. Dried herbs are a bit stronger than fresh herbs, so I could cut back on the amount used. Thyme+ garlic combo is my favorite, but garlic + rosemary or garlic + sage also taste great. Dill works great with cheddar. As for basil, I would suggest adding chopped fresh basil afterwards. Cooked basil turns really brown and doesn’t taste as great as fresh basil. Basil with black pepper and mozzarella is fabulous together. I hope that helps!

    Reply
  3. Kim

    I have been making a slightly different version of these potatoes for years. I pour a ton of slat on each potato, then a place a thick slice of butter one each potato and bake at 400 for an hour and a half. I baste the potatoes about every 10 to 15 minutes. The butter runs between the slices, most of the salt is basted off, adds just enough flavor. Perfect with prime rib or a good roast.

    Reply
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Back in 2004 when I was looking to name my events company, I stumbled across the word 'Chic' in an old dictionary. The definition was: “a fashionable lifestyle, ideology, or pursuit”. I fell in love with the word and the idea that chic is the pursuit of something better, prettier, or cooler than you are today. Chic isn’t a state of being or even a destination, chic is the journey you take on the way to something greater. ~Rachel

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