Accordion potatoes get their name from their unique shape, made by slicing shallow slits into potato, with skewer ‘bumpers”. They are then stretched to reveal a stunning waffle pattern, and threaded onto skewers, and roasted until crisp and golden. In honor of Passover, I’ve soaked the potatoes in salt water, and topped them with a parsley gremolata, similar to the tradition of dipping parsley in salt water at the Seder table.
Ingredients
Servings 6
Salt water
- 8 to 10 cups water
- 1 tablespoon kosher salt
- 4 large Russet potatoes scrubbed well
- 1 tablespoon potato starch
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 4 tablespoons olive oil divided
Gremolata
- ½ cup chopped parsley
- 1 clove garlic
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Pinch sea salt
Nutritional Facts
Nutrition Facts
Saltwater & Parsley Accordion Potatoes
Amount per Serving
Calories
179
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Sodium
1383
mg
60
%
Potassium
529
mg
15
%
Carbohydrates
22
g
7
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
424
IU
8
%
Vitamin C
30
mg
36
%
Calcium
33
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 450°F. Line a tray with parchment paper.
- Fill a large bowl with 8 to10 cups of cold water. Add 1 tablespoon kosher salt. Set aside.
- Cut the potatoes into 3 slabs, lengthwise, approximately ½ inch thick. Repeat with remaining potatoes.
- Lay two skewers on the cutting board parallel to one another, they should look like an ‘equal sign’. Place the potato between the two skewers, with the skewers on either side of the longest edge of the potato.
- Starting with that short end, use a knife to score the potato crosswise, using the skewers to prevent you from cutting all the way through the potato, slicing 1/8th inch scores along the potato.
- Flip the potato over, and repeat, instead of cutting crosswise, cut diagonally until the entire potato has been scored. Gently pull the potato apart, and place in the salt water bath. Repeat with the remaining potatoes.
- Once cut, remove the potato slabs from the water, and gently thread a skewer through the accordion, pulling the potato to open the pattern up, and curling it around the skewer (as best you can!). You can skip this step if you don’t want your potatoes served on skewers.
- Remove the potato skewers from the water, and pat dry with a paper towel.
- Toss the potatoes with the potato starch, garlic powder, and ½ teaspoon salt. Drizzle with 3 tablespoons of olive oil.
- Bake for 35 to 45 minutes, flipping halfway through, and brushing with the additional tablespoon of olive oil, until potatoes are crispy and golden.
- Meanwhile, make the parsley gremolata Add the finely chopped parsley to a bowl. Using a microplaner or zester, grate the garlic directly into the parsley.
- Serve the accordion potatoes with the parsley gremolata.
