These accordion potatoes went viral for their look, but they taste just as good as they look. Each potato is sliced with a close-cut accordion pattern that fans out as it roasts, creating tons of crispy edges while the inside stays tender and fluffy. They’re the kind of potato side dish that instantly gets attention on the table and tastes even better than you’d expect. Perfect for steak night, burger night, holiday dinners, or anytime you want a fun, crispy potato recipe that feels a little extra.
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Why You’ll Love These Accordion Potatoes
These accordion potatoes have that viral look to them, but they're all about texture. The thin cuts create more surface area, which means more crispy edges, more golden color, and more seasoning in every bite. If you love roasted potatoes with lots of crunch, this recipe really delivers.
They’re also easier to make than they look. The chopstick trick helps keep you from slicing all the way through, so you get that signature accordion shape without a lot of stress. Once they hit the oven, the high heat helps the layers open up and roast into a potato side dish that looks impressive and tastes even better.
Ingredients You'll Need
- 4 to 6 large white potatoes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- 1 teaspoon salt
- Fresh parsley, for garnish
Note: Your instructions mention brushing with a “butter mixture,” but the ingredient list uses olive oil. This recipe works perfectly with the oil-spice mixture as written. If you want a richer finish, you can swap half the oil for melted butter or brush with butter after baking.
How to Make Accordion Potatoes
Step 1: Preheat and prep pan
Preheat oven to 425°F. Line a baking tray with foil and lightly oil it.
Step 2: Mix the seasoning oil
In a bowl, mix olive oil, smoked paprika, garlic powder, onion powder, and Italian seasoning until combined.
Step 3: Prep the potatoes
Peel potatoes, then slice off the rounded sides/tips so you’re left with a flatter rectangle shape. Cut into ⅓-inch thick slices.
Step 4: Make the accordion cuts (two-direction cut)
Place one potato slice between two chopsticks or skewers (one on each side). First cut: Slice horizontally across the potato, letting the chopsticks stop your knife so you don’t cut through. Make cuts very close together, about 10 cuts per inch. Flip the potato slice over.
Second cut: Slice diagonally from corner to corner, again not cutting all the way through. Repeat with all slices.
Step 5: Season and bake
Place potatoes on the baking sheet. Brush generously with the seasoning oil. Bake for 20 minutes, flip, brush again if needed, then bake 10 to 20 more minutes until edges are crispy and lightly browned.
Step 6: Finish and serve
Sprinkle with salt (if needed) and garnish with fresh parsley. Serve hot alone or with a main dish; they're delicious with this petite sirloin steak.
Expert Tips for Extra Crispy Accordion Potatoes
- Cut the slices as evenly as you can. If some cuts are much thicker than others, the potatoes won’t cook and crisp at the same rate. About ⅓ inch is a good sweet spot because it gives you enough structure to hold the accordion shape while still letting the edges get nice and crispy.
- Keep the cuts close together for the best accordion effect. The closer the slices are, the more the potato fans out as it roasts, which means more crispy edges and more spots for the seasoning to settle into. That extra surface area is what makes accordion potatoes so fun and so good.
- Don’t cut all the way through the potato. Using chopsticks or skewers on either side makes this much easier and helps keep the base intact. Even if you accidentally slice through in a spot or two, they’ll still taste good, but keeping the bottom connected is what gives you that signature accordion potato shape.
- Brush the potatoes more than once. A good coating before baking helps them start roasting and crisping right away, but brushing them again after flipping helps the oil or butter and seasoning get deeper into the cuts. That second brush makes a big difference in both flavor and texture.
- Give the potatoes space on the pan. If they’re too close together, they’ll trap steam and roast softer instead of getting those crisp golden edges. A little space around each potato helps the hot air circulate better and gives you a much crispier final result.
- If you want them even crispier, finish them under the broiler for a minute or two at the end. Just keep a close eye on them, because those thin edges can go from golden to too dark pretty quickly. It’s an easy way to get even more crunch right before serving.
Accordion Potatoes FAQs
Why are my accordion potatoes not opening up?
If your accordion potatoes are not fanning out as they roast, the cuts are usually too thick or not close enough together. Thin, closely spaced slices help the potato spread open in the oven and create that signature accordion look. It also helps to brush the potatoes well with oil or butter so the layers can roast and separate more easily.
Can I use Yukon Gold or russet potatoes for accordion potatoes?
Yes, both work well. Yukon Gold potatoes are great if you want a creamier center with crispy edges, while russet potatoes tend to get even crispier on the outside. Russets can be a little drier inside, so it really depends on the texture you want.
Do I have to peel the potatoes first?
No, you don’t have to peel them. Leaving the skin on can add a little extra texture and makes the recipe even easier. Just make sure to scrub the potatoes well before slicing so the skins are clean.
How do I keep accordion potatoes from sticking to the pan?
The easiest way is to line your baking sheet with parchment paper or foil and lightly coat it with oil. Brushing a little oil under and around the potatoes also helps prevent sticking and encourages better browning on the bottom.
How do you cut accordion potatoes without cutting all the way through?
The best trick is to place chopsticks or wooden skewers on either side of the potato while you slice. They act as a stopper for your knife so you can cut deep enough to create the accordion effect without slicing all the way through the bottom. This makes the recipe much easier and helps the potatoes hold their shape while baking.
Why are my accordion potatoes not getting crispy?
If your accordion potatoes are not crisping up, they may need more oil, more space on the baking sheet, or a little more time in the oven. Crowding the pan can trap steam, which makes the potatoes softer instead of crispy. Baking at a high enough temperature and brushing the potatoes again during roasting can also help them get those golden, crunchy edges.
Can I make accordion potatoes ahead of time?
Accordion potatoes are best fresh from the oven when the edges are at their crispiest, but you can prep them ahead by slicing the potatoes and storing them in cold water to keep them from browning. When you’re ready to bake, dry them really well, season, and roast as directed. You can also reheat leftovers in the oven or air fryer to bring back some of the crispness.
How do I store leftover accordion potatoes?
Store leftover accordion potatoes in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in the oven or air fryer so the edges crisp back up. The microwave works for reheating, but the potatoes will be softer.
My Final Thoughts
These accordion potatoes are one of those viral recipes that definitely live up to the hype. They’re crispy on the outside, tender in the middle, and packed with smoky, garlicky flavor in every bite.
If you make them, leave a comment below and let me know how they turned out. And if you loved them, I’d really appreciate it if you came back and gave the recipe a star rating too.
More Viral Recipes to Try Next
Crispy Accordion Potatoes (Viral TikTok Recipe)
These accordion potatoes went viral for their look, but they taste just as good as they look. Each potato is sliced with a close-cut accordion pattern that fans out as it roasts, creating tons of crispy edges while the inside stays tender and fluffy. They’re the kind of potato side dish that instantly gets attention on the table and tastes even better than you’d expect. Perfect for steak night, burger night, holiday dinners, or anytime you want a fun, crispy potato recipe that feels a little extra.
Ingredients
- 4-6 Large White Potatoes
- 2 Tablespoons Olive Oil
- 1/t Teaspoon Smoked Paprika
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
- ½ Teaspoon Italian Seasoning
- 1 Teaspoon Salt
- Fresh Parsley to garnish
Instructions
1. Pre-heat the oven to 425 degrees F and line and oil a baking tray with aluminum foil.
2. In a bowl mix together the oil, paprika,garlic powder, onion powder, oregano, and italian seasoning
3. Prep the potatoes by peeling them and then slicing off the tips so that you have a rectangle/ square. Cut the potatoes into ⅓ inch slices.
4. Place each potato slice in between 2 chopsticks or skewers. Slice the potato horizontally using the chopsticks so that you don’t cut all of the way through. You want to make the cuts very close together, about 10 slices every inch of potato. Flip the potato over and repeat this process BUT making your cuts diagonally from one corner to the other, making sure that you do NOT cut all of the way through. Repeat with all of the potatoes
5. Place the potatoes on the baking sheet and brush with the butter mixture.
6. Bake for 20 minutes, flip the potatoes, and bake for an additional 10-20 minutes or until the potatoes are crispy around the edges and just starting to blacken.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 137Total Fat: 15gSaturated Fat: 2gUnsaturated Fat: 13gSodium: 1094mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 1g
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