Description
Crispy, golden accordion-style potatoes brushed with garlic butter, roasted until tender inside and crisp on the edges, then finished with parmesan and parsley.
Ingredients
Scale
- 6 medium Yukon Gold potatoes
- 3 tablespoons melted unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1/4 cup grated parmesan cheese
- 4 cups cold water
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Mix melted butter, olive oil, minced garlic, paprika, salt, and black pepper in a small bowl.
- Place one potato between two chopsticks or wooden skewers.
- Slice thin vertical cuts across the potato without cutting all the way through.
- Flip the potato and slice diagonal cuts on the other side to create the accordion shape.
- Repeat with the remaining potatoes.
- Place the sliced potatoes in cold water for 20 minutes.
- Drain the potatoes and pat them completely dry.
- Arrange the potatoes on the prepared baking sheet.
- Brush generously with the garlic butter mixture.
- Bake for 35 to 40 minutes, brushing once more halfway through.
- Sprinkle parmesan cheese over the potatoes during the last 5 minutes of baking.
- Finish with chopped parsley and serve hot.
Notes
- Use chopsticks or skewers to avoid cutting all the way through the potatoes.
- Pat the potatoes very dry before baking for the best crispiness.
- Do not overcrowd the baking sheet.
- Serve immediately for the crispiest texture.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Modern
Nutrition
- Serving Size: 1 potato
- Calories: 245
- Sugar: 2g
- Sodium: 470mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 18mg