These potatoes are sliced with a close-cut “accordion” pattern so they fan out as they roast, creating tons of crispy edges while the inside stays tender.
WHY YOU'LL LOVE THIS RECIPE
This is a "viral recipe” that actually works, because the chopstick keep you from cutting all the way through, and roasting gives you that restaurant-style crisp.
INGREDIENTS
This ingredient list uses pantry staples that you're sure to have: White potatoes, Olive oil, Smoked paprika, Garlic powder, Onion powder, Italian seasoning, Salt, and Fresh parsley.
STEP 1: MIX THE SEASONING OIL
In a bowl, mix olive oil, smoked paprika, garlic powder, onion powder, and Italian seasoning until combined.
STEP 2: PREP THE POTATOES
Peel potatoes, then slice off the rounded sides/tips so you’re left with a flatter rectangle shape. Cut into 1/3-inch thick slices.
STEP 3: MAKE THE ACCORDION CUTS
Place one potato slice between two chopsticks. First, slice horizontally across the potato. Flip the potato over.Slice diagonally from corner to corner.
STEP 4: SEASON AND BAKE
Place potatoes on a baking sheet. Brush with seasoning oil. Bake at 425°F for 20 minutes, flip, then bake 10 to 20 more minutes until edges are crispy.
STEP 5: FINISH
Sprinkle with salt if needed and garnish with fresh parsley on top for a pop of color and flavor. Serve hot with any dipping sauce you want.
STORAGE TIPS
Freezing this recipe is not ideal, but you can refrigerate potatoes in an airtight container for up to 3 days. Reheat in the oven or air fryer at 400°F until crispy again
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