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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.  

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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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