These Crispy Baked Accordion Potatoes started as a viral TikTok trend and are now in regular rotation in our home. Making the lattice cuts is so simple and they form a crispy outer layer that wraps around the fluffy interior!
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I am not a TikTokker. As a matter of fact I hardly ever tik or tok, and I certainly don't consider myself addicted to the scroll. That being said, these viral Crispy Accordion Potatoes were on replay all over social for a couple of years - Twitter, Instagram, morning news programs... you couldn't miss them.
Like most viral trends, I planned to steer clear, but my potato craving intervened. What's not to want? They're a part waffle fry, part hasselback potato, with an adorable lattice look. I'm in! The question was, could I make these potatoes just as crispy and fluffy as the internet claimed, without parboiling or deep frying? Turns out, with a few little tweaks, I can!
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In This Post You'll Learn
- How to get the crispiest results with just your oven.
- How to make accordion potatoes using a simple cutting technique.
- How to season and bake for ultimate crispiness.
- Tips for customizing the flavor with different herbs and spices.
Why You'll Love This Recipe
- Crispy Texture - Every bite has golden edges with a soft and creamy center.
- Flavorful Coating - Garlic, rosemary, and thyme infuse each slice with bold flavor.
- Fun Presentation - Cross cut potatoes create a lattice look that's super Instagram-worthy.
- Customizable - You can change the herbs, spices, or even the shape to fit your vibe.
- Easy to Make - The cuts may look fancy, but the steps are simple and approachable.
Ingredients & Substitutions
The photo below shows everything you'll need to make these crispy baked accordion potatoes. After the photo, I'll walk through some common substitutions because we love a flexible recipe!
- Potatoes - Yukon Gold are ideal for their waxy texture and creamy interior, but while testing I mostly used russet because it's just a classic, affordable potato. Some people like to peel their potatoes, but I gotta say, I'm a texture girl. I enjoy the peel.
- Butter and Olive Oil (not pictured) - This combo gives you rich flavor with a higher smoke point. You can use all butter or all oil if preferred.
- Seasonings - This recipe used to feel fairly fussy with lots of different herbs, both fresh and dried, along with grated garlic, and it was just too much. Now I prefer to use Old Bay seasoning, although I give you other seasoning ideas in the next section. Lawry's seasoning salt will work just as well, but if you use it, leave out the added salt from the recipe.
- Chives and Flaky Sea Salt - Optional toppings, but they finish the dish beautifully.
See recipe card below for a full list of ingredients and measurements.
Variations
It's amazing how much difference an herb or spice blend can make. In my extensive research (yay! more potatoes!) I tried quite a few:
- Zingy - I'm all in with using lemon pepper seasoning. Amazing at breakfast, but equally delicious with fish! Garnish with chopped chives or parsley.
- Cajun - I absolutely adore the smoky spice found by using cajun seasoning. You can use the one in my recipe for Spaghetti with Cajun Salmon, or your favorite bottled blend. Garnish with chopped chives.
- Italian - Add Italian seasoning to your butter mixture. Garnish with chopped basil.
- More Italian - Serve them with this delicious Herb Salsa Verde.
Cynthia's Recipe Review
The Boy and I can eat an entire tray of these at breakfast. Correction: The Boy and I have eaten a whole tray in one sitting. Crispy outside, creamy inside, and buttery all over, they are just fun to make - you'll be obsessed too!
Quick Recipe Video
Step-by-Step Instructions
These accordion potatoes look fancy, but I promise the process is easier than you think. Let's walk through each step so you can feel confident from start to finish.
(P.S. Peel or don't peel your potatoes. It's up to you.)
- Step :1 Preheat oven to 425°F and place a large sheet pan in the oven to preheat as well. Melt ¼ cup (half a stick) of butter and add 2 tablespoons of olive oil. Add seasonings and stir.
Step 2: Cut the rounded edges off of opposite sides of your potato and then cut the potatoes into ¼ inch planks (I usually get three planks per potato). Place planks into a bowl of cold water.
Step 3: Place a pair of wooden skewers or chopsticks on each side of your potato plank. Using a sharp knife, make horizontal (side to side) slices in the potato (very close together). The skewers will keep you from slicing all the way through.
Step 4: Flip over your potato plank and make slices on a 45° diagonal, again very close together.
Step 5: Give them a gentle twist to see the magic you created. Place your crisscross potatoes in cold water and slice the rest of the potatoes.
Step 6: Use paper towels or kitchen towels to dry your potatoes. Carefully remove your hot sheet pan from the oven and spray lightly with nonstick spray. Either dip or brush with your seasoned butter. Get both sides and between the slices. Place on the hot sheet pan.
Step 7: Bake at 425°F for about 12 to 15 minutes, or until the bottoms are getting crispy.
Step 8: Flip your potato slices over. Place back into the oven and bake for another 12 to 15 minutes, or until the potatoes are sizzly and as crispy as you want them to be. For extra crispiness, broil for 1 to 2 minutes, watching closely.
Step 9: Allow to cool on the pan for 5 minutes.
Finish: Let cool for 5 minutes on the pan. Sprinkle with flaky sea salt and chives before serving.
Serving suggestion
These potatoes are especially good with crispy bacon and over easy eggs. The way the pleats in your accordion potatoes capture the runny yolk is a thing of beauty and you'll find yourself stacking yolky egg and bacon on top of a crispy lattice for the perfect bite (insert swoon here).
Crispiest Tips
I have you preheat your sheet pan to get a head start on the crisping process, but there are other steps you can take if you want even more crisp:
- Pizza stone - If you have a pizza stone, you can preheat it along with the oven for at least 30 minutes. Place your sheet pan directly on the pizza stone to preheat, as well as while baking your accordion potatoes.
- Baking steel - If you have a little more money in your culinary budget, I highly recommend investing in a baking steel. It not only makes amazing pizzas, but I use it to get extra crisp on roasted potatoes, potato hash, and even get the bottom of my focaccia more toasty. It even keeps the temperature of my somewhat unremarkable electric oven at a more uniform temperature. Just as above, preheat for 30 minutes and place your sheet pan right on top.
- Broiler - If you want extra, extra crispy accordion potatoes, place your sheet pan about 6 inches from your oven broiler and let them toast up for a few minutes. Keep your eye on them though. Things can go from toasty to terrible in mere moments.
Cynthia's Helpful Tips
- Use the Right Potato - I am addicted to my russet potatoes, so I use those most often. That being said, yukon gold potatoes hold their shape and get crispy on the outside while staying creamy inside.
- Cut Close Together - The closer your cuts, the more accordion effect you'll get.
- Soak the Potatoes - A quick cold water soak removes surface starch and helps them crisp better.
- Dry Thoroughly - Moisture is the enemy of crispiness. Pat them dry before baking.
Recipe FAQ's
Accordion potatoes are cross cut potato slices that open slightly as they bake, forming a potato lattice texture that gets ultra crispy in the oven.
A sharp knife, chopsticks or skewers, and a hot baking sheet are all essential. A mandoline or waffle fry cutter is not recommended for this recipe.
You can prep the cuts and soak the potatoes a few hours ahead. Dry thoroughly and coat with butter mixture just before baking.
Store in an airtight container in the fridge for up to 3 days. Reheat on a sheet pan in a 400°F oven for 8 to 10 minutes until crisp again.
Make sure your pan is hot, your potatoes are dry, and don't overcrowd the pan or they will steam instead of crisp. Also try broiling at the end for a final crisp.
More Potato recipes
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-Cynthia
📖 Recipe
Crispy Baked Accordion Potatoes
Recommended Equipment
Ingredients
- ¼ cup butter
- 2 tablespoons olive oil
- 1 teaspoon Old Bay seasoning or seasoning salt
- 1 teaspoon kosher salt leave out if using seasoning salt
- ½ teaspoon black pepper
- 4 russet potatoes can also use yukon gold or Eastern potatoes
Optional finishes
- 2 tablespoons chives finely chopped
- Flaky sea salt
Instructions
- Preheat oven to 425°F and place a large sheet pan in the oven to preheat as well. Melt ¼ cup (half a stick) of butter. Add 2 tablespoons of olive oil.
- Stir in seasonings. Set aside.
- Cut the rounded edges off of opposite sides of your potato and then cut the potatoes into ¼ inch planks (I get three planks per potato). Place planks into a bowl of cold water.
- Place a pair of wooden skewers or chopsticks on each side of your potato plank. Using a sharp knife, make horizontal (side to side) slices in the potato, very close together. The skewers will keep you from slicing all the way through.
- Flip over your potato plank and make slices on a 45° diagonal, again very close together. Place potato in cold water and slice the rest of the planks.
- Use paper towels or kitchen towels to dry your latticed potato slices. Carefully remove your hot sheet pan from the oven and spray lightly with nonstick spray.
- Dip each of your dried potato planks into your seasoned butter and oil, flipping them over to get flavor everywhere. You could also brush your seasoned butter on each side. Place immediately on your hot sheet pan.
- Bake at 425°F for about 12 to 15 minutes, or until the bottoms are getting crispy. Flip your potato slices over. Place back into the oven and bake for another 12 to 15 minutes, or until the potatoes are sizzly and crispy.
- If you want them more crispy, place them under the broiler for one to two minutes.
- Allow to cool on the pan for 5 minutes, then garnish with flaky sea salt and chopped fresh herbs, such as chives.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Please add the olive oil to the list of ingredients. I missed it in the instructions. Thanks!
You know how sometimes, when you look at something too long your eyes stop working? 🫣 Thank you! I fixed it.
This recipe is incredible! Kids and husband loved it- keeping in my recipe book.
That's great! I'm glad they all enjoyed them!
Crispy tasty goodness!
Great on their own or add eggs/ avacodo.
Glad you like them!