Growing up, my mom made accordion potatoes on special occasions. I loved them because they seemed super fancy but also their shapes were totally appealing and very kid-friendly. My mom always sprinkled the tops with breadcrumbs which made the tops extra crispy. We always called them accordions but they are also known as hassleback potatoes – named after a Stockholm restaurant where they originated from. Years ago, I made these for a dinner party and they were a huge hit. Everyone loved the crispy exterior and the soft insides, plus they were sprinkled with garlic, salt, herbs and swimming with butter. What’s not to love?
When we had our Thanksgiving dinner a few weeks ago, I decided to give accordion potatoes another go, but I cut down on some of the butter and subbed in some olive oil. I decided to leave out my mom’s breadcrumbs to keep things simple. Once again, they were a huge hit. I large potato is more than enough per person, but you could easily double this recipe for a crowd.
I’ve been making these potatoes forever and I’ve learned a tip to make slicing the potatoes so much easier and stress-free. Line up 2 chopsticks lengthwise on either side of the potato, so when you cut your slices, you don’t end up slicing all the way through!
elsewhere: If you’re already tired of salads from summer, think again. Over at Poppytalk I make a delicious salad using greens, beets, carrots, apples, nuts & seeds and my favorite pink vinaigrette. Get the recipe!
accordion (aka hassleback) potatoes
4 large russets, scrubbed & washed (oblong shape preferred)
2 large cloves garlic, minced
1 T fresh rosemary
1 T fresh thyme
1 t garlic powder
2 T olive oil
2 T unsalted butter
1 t freshly ground black pepper
1 t sea salt
Preheat oven to 425F.
Line up 2 chopsticks lengthwise on either side of your potato on your cutting board. Slice each potato at 3-4mm intervals – basically as thick as a really thick chip, but if you cut slightly thicker slices, that’s okay too. Carefully place potatoes on a lightly oiled glass baking dish.
In a small saucepan, let the olive oil, butter, garlic, garlic powder and herbs melt together. Brush liberally over potatoes, making sure to get the butter/herb/oil mixture into the crevices. Sprinkle with salt and pepper. Bake for 45-65 minutes or until potatoes are tender & crispy.