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Melt over medium-low heat. Using a sharp knife, make crosswise cuts in each potato about 1/8 inch apart, stopping about 1/4 inch from the bottom. Brush each potato generously with the garlic.

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Mix olive oil or melted butter with salt, pepper, and garlic powder to taste. Baste the skewered potato slices in the oil mixture. Air fry at 350 degrees F for about 15 to 20 minutes or bake in a conventional oven for about 20 to 25 minutes at the same temperature. Outside should be golden brown and crispy when done.

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Preheat oven to 375F. Combine butter, garlic, salt and pepper in a small bowl. Slice 1 potato crosswise, leaving about 1/2 inch at the bottom still attached. (Place pencils on each side of the potato when cutting to ensure that you don't slice all the way through.) Smear with butter/garlic mixture, carefully working it between the slices and.

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How To Make Accordion Potatoes. Step 1: Gather The Ingredients. Step 2: Peel & Slice The Potatoes. Step 3: Cut The Accordion Slices. Step 4: Skewer The Potatoes. Step 5: Soak The Potatoes. Step 6: Season The Potato Skewers. Step 7: Bake. Step 8: Garnish.

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Directions. Preheat oven to 375°F. Place olive oil and pimentón in a small bowl and whisk to combine. Using a sharp paring knife, slice each potato crosswise at 1/8-inch intervals, cutting down.

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Soaking the potatoes in hot water a second time. Step 4 - Preheat oven to 200C/400F and line a baking tray with parchment. Drain and pat dry the potatoes on the skewers. Mix the butter, oil and garlic powder together. Brush over the potatoes on both sides and bake for 25 minutes.

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This accordion potatoes recipe cook the potatoes in the oven for 30 minutes, but you can extend it to 40 minutes, depending on the size of the potatoes and oven strength. How To Store Potato.

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Instructions. Preheat oven to 450°F. Add minced garlic to olive oil. Set aside and let marinade. Wash and scrub potatoes clean. Pat dry. Slice the potato crosswise at ¼-inch (or smaller) intervals. Use the chopsticks as a guide to prevent cutting all the way through the potato.

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Preheat your air fryer to the recommended temperature, typically around 350 degrees Fahrenheit (175 degrees Celsius). Place the prepared potato slices in a single layer in the air fryer basket, making sure not to overcrowd them. Cook your accordion potatoes for approximately 30-35 minutes, or until the potatoes are golden brown and crispy.

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Baked Accordion Potatoes. 6 potatoes, scrubbed but unpeeled (Idaho potatoes preferred) Olive oil (or melted butter) Salt (or seasoned salt) Garnish: Chopped fresh herbs such as chives, Italian parsley and/or oregano; Heat oven to 350 degrees. Cut potatoes into 1/4 inch thick slices, crosswise, but do not cut through the bottom.

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Flip the potato over, and make the same cuts in the opposite direction. By now, the slice should be bendy and malleable. Repeat with all potato slices. Take the skewers and carefully twist the cut potatoes onto the stick vertically, gently stretching out the potato as much as possible. Place all the skewers on a parchment-lined baking sheet.

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Step 3: Bake the potatoes on a stick. First, lightly pull the potato accordions apart and twist on the skewer. Then, brush/spray with a little olive oil and optionally sprinkle some salt and bake in the oven for around 40 minutes at 350ºF/175ºC flipping once halfway.

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Carefully stretch out the potatoes to show the accordion-like design. Place the accordion potatoes in the air fryer, spray the exterior with oil, and bake at 180°C or 356°F for 20 minutes. Add extra flavor with your favorite sauce, such as ketchup or hot sauce.

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Place your potatoes on the pan and brush with your seasoned butter. 8. Flip each slice over and brush the other side as well. Try to gently pull the accordion pleats of your potato slices apart a bit to get butter in between them. Bake at 425°F for about 12 to 15 minutes, or until the bottoms are getting crispy. 9.

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Flip the potato over and cut diagonal lines all the way across. Pierce a skewer through and carefully fan out the slits. Soak in cold water for up to two hours, then pat dry with a paper towel.

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Peel the potatoes. Then, cut the ends of the potatoes. Cut the potato lengthwise into 1/4 - 3/8 inch slices. Do not cut larger than 1/2 inch. Larger slices are slightly harder to manipulate and also do not get as crispy when baked. Place the potato horizontally. Place the skewer on both sides of the potato.