Name: Crispy Garlic Accordion Potatoes
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Ingredients: 6 medium potatoes, peeled; 1/4 cup (60 ml) olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp italian seasoning; 1 tsp paprika; 2 garlic cloves, minced; finely chopped fresh parsley and grated parmesan, for serving; dipping sauce (such as sweet chilli mayo or fresh herb dip)

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Crispy Garlic Accordion Potatoes are whole potato slices cut into a fan shape, soaked in cold water to remove excess starch, then brushed with a garlic and herb marinade and baked at high heat until golden and incredibly crispy. A show-stopping side dish or starter that takes a little extra prep and is absolutely worth it.

crispy garlic accordion potatoes with parmesan and parsley

No secret here…I love potatoes in every form. Roasted, smashed, mashed, you name it. But crispy potatoes? I really can’t be stopped.

My kids call these chips. And I get it, they come out of the oven so golden and crunchy that they honestly do feel more like a snack than a side dish. I usually make these when we have guests. And yes, the cutting takes a bit longer than just throwing potatoes on a tray, but the moment you put them down and everyone goes quiet? Oh it’s worth every single minute! They look impressive and taste incredible.

WHY YOU’LL LOVE THIS

That texture — crispy on every exposed edge, soft and fluffy in the centre. The accordion shape means maximum surface area, which means maximum crispiness
The cold water soak — one extra step that makes a huge difference to how crispy they get
Garlic and parmesan — always the right answer
Great for guests — they look like you spent hours, they take about 45 minutes of actual work

FOOD SCIENCE CORNER

Why soaking potatoes in cold water makes them crispier

Raw potatoes contain plenty of starch and cutting them releases some of that starch onto the surface. Too much surface starch can contribute to a less crisp, slightly gummy exterior when the potatoes are roasted. Soaking the cut potatoes in cold water helps wash away some of this excess surface starch before they go into the oven.

But soaking isn’t the whole story! For potatoes to become properly crisp, their surface needs to dry out enough for its temperature to rise and browning reactions to take place. That’s why thoroughly drying the potatoes after soaking is just as important. Excess surface water has to evaporate first, which can slow down browning and leave you with softer potatoes.

The cold water also slows enzymatic browning, helping to prevent the cut potatoes from turning grey while you’re working. This is especially useful when you’re preparing a large batch and the potatoes will be sitting around for a while.

After soaking, drain the potatoes well and pat them as dry as you possibly can. The drier the surface, the easier it is for the potatoes to brown and crisp in the oven.

HOW TO MAKE IT

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

1. Prepare the potatoes
Peel the potatoes and trim the edges to create two flat sides. Cut each potato vertically into thick slices, about 1 cm (⅓-inch) thick. You should get 2–3 slices per potato depending on size.

2. Make the accordion cuts
Place each slice between two chopsticks or long skewers. Make thin horizontal cuts across the slice, cutting all the way down to the chopsticks. Flip the slice over and make diagonal cuts all the way through. This creates the accordion effect.

3. Soak
Place the sliced potatoes in a bowl of ice-cold water and soak for 15–30 minutes. Don’t skip this, it’s what gives you that crispiness.

4. Season
Mix the olive oil, salt, black pepper, Italian seasoning, paprika and minced garlic in a small bowl.

5. Dry and brush
Drain the potatoes and pat them thoroughly dry with paper towels, really thoroughly. Arrange on a baking tray lined with parchment paper. Brush each slice generously with the garlic marinade on both sides, getting it into all the cuts.

6. Bake
Bake in a preheated oven at 220°C (425°F) for 35–40 minutes until golden, crispy and cooked through.

7. Serve
Sprinkle with freshly chopped parsley and grated parmesan. Serve immediately with sweet chilli mayo or a fresh herb dip.

STORING AND REHEATING

Serve these accordion potatoes immediately. Like all crispy potatoes, these are at their best straight from the oven. They soften as they sit. They are not ideal for making ahead, but leftovers reheat well in the air fryer or a hot oven for 8–10 minutes.

FAQ

Do I need chopsticks or can I use something else?
Chopsticks work perfectly but any long skewers or even two wooden spoons laid flat will do the same job. The point is just to stop the knife before it cuts all the way through.

Can I use an air fryer instead of the oven?
Yes, cook at 200°C for 20–25 minutes, checking halfway. The air fryer gives excellent results and cuts the cooking time down significantly.

What dipping sauce works best?
Sweet chilli mayo is my go-to. Mix equal parts mayo and sweet chilli sauce. A yogurt herb dip also works beautifully if you want something fresher and lighter.

Can I prep these ahead of time?
You can do the cutting and soaking ahead of time. Keep the potatoes in cold water in the fridge for up to a few hours. Dry, brush and bake just before serving.

What size potatoes work best?
Medium potatoes with a relatively flat shape are easiest to work with. Very small or very round potatoes are harder to cut cleanly and won’t fan out as well.

crispy garlic accordion potatoes with a dipping sauce

More Potato Recipes You’ll Love

Crispy Garlic Parmesan Potatoes — the most requested side dish in our house, ready in 35 minutes
Roasted Garlic Potatoes au Gratin — roasted garlic, cream, cheese. If you want comfort food, this is it.
Crispy Smashed Potatoes with Yogurt Dip — boiled then smashed then roasted. Crispy edges, fluffy centre, incredible dip.