Best Accordion Potatoes Recipes

ACCORDION POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Smash a clove of garlic and place it in a small saucepan with the butter. 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 butter and sprinkle with salt and pepper.
• Bake the potatoes for 30 minutes, then take them out and re-brush with the remaining butter. Bake for another 15 minutes, then (using tongs because they will be hot) stuff the potatoes with the cheese in between the slices. Sprinkle the remaining cheese on top of the potatoes and cook until the cheese has melted. Top with the sour cream, bacon and chives.

ACCORDION POTATOES WITH GARLIC

Steps:

• 1. Scrub potatoes but do not peel. Cut a small slice off the bottom (lengthwise) of each potato so it will stand and won't roll.
• 2. With a sharp knife, carefully slice the potato all the way across in thin slices, being careful not to cut all the way through the bottom. Fan the potato out with your fingers without breaking it.
• 3. Insert one slice of the garlic cloves between every second or third potato slice.
• 4. Break the butter up into very small pieces and scatter across the tops of potatoes. Season the potatoes with salt and pepper and drizzle with the olive oil.
• 5. Bake in a preheated 425-degree oven for about 40 minutes or until done. In the last five minutes of baking time, sprinkle about 1 ounce of cheese over each potato and add the green onion, if desired.

SUNNY'S DOUBLE-DECKER BLACKENED HONEY CHICKEN AND ACCORDION SWEET POTATOES

Steps:

• For the chicken and rub: In a medium bowl, mix the cumin, paprika, white pepper, thyme, onion powder, garlic powder and salt.
• In a large bowl, add the chicken and pour the butter over it, massaging the butter into the skin and the cavity of the chicken. Generously coat the chicken with the rub and allow to rest for 30 minutes.
• For the potatoes. Brush the bottom and sides of a large cast-iron pan with melted butter and set the remaining butter aside. Arrange the potato slices upright in a spiral around the pan (not flat like a gratin). Between every 8 to 10 slices, tuck in some garlic and randomly tuck in the red onion slices as well. Once done, brush the remaining butter over the entire dish and sprinkle with the red chile flakes and some salt. Cover tightly with aluminum foil or a lid.
• Preheat the grill until extremely hot.
• Put the chicken skin-side down on the grill over indirect heat. Immediately top the chicken with the cast-iron pan of potatoes and press down. Close the grill and cook the chicken and potatoes for 20 to 25 minutes. Uncover the potatoes, move the pan off the chicken and place it over indirect heat. Flip the chicken so it's skin-side up, place back over indirect heat as well and cook until a meat thermometer registers around 160 degrees F, 15 to 20 minutes more, drizzling the chicken with the honey about 5 minutes before it's done.
• Set the chicken aside and gently tent with aluminum foil. Poke the potatoes with a fork and, if not tender, cook 5 to 10 minutes more with the grill closed. When ready to serve, drizzle the crema over the potatoes and sprinkle with the parsley. Serve with the chicken cut into parts.

ACCORDION POTATOES WITH ROSEMARY AND GARLIC

Steps:

• Place 2 wooden spoons, one on each side of a potato, and slice through to the spoons. Make slices approximately 1/4 inch across each potato. Place potatoes on a cookie sheet. In a microwave safe bowl combine the butter, oil, rosemary and garlic. Cook in microwave until melted. Let sit for 15 minutes to allow the butter/oil to absorb the garlic/rosemary flavors. Use a kitchen brush to coat each potato, taking time to make sure the butter gets between each slice. Place a rosemary leaf between each slice. Bake at 375 degrees for 40-45 minutes. Length of cooking time depends on size of potato. They should be crispy on the edges and done on the inside. When cooked brush with another layer of butter mixture and serve. Sprinkle liberally with salt and pepper. Garnish with paprika.

ACCORDION POTATOES

Steps:

• 1. Drizzle the potatoes with 5 tbsp. olive oil
• 2. Roast at 375 degrees for 20 minutes. Put a small bay leaf or basil leaf into each potato and roast 20 minutes longer
• 3. Discard the bay leaves and drizzle with remaining olive oil and serve hot.

ACCORDION POTATOES

Steps:

• Preheat oven to 425*. Peel potatoes and drop into cold water as they are peeled. Insert skewer lengthwise into potato 3/4" from the bottom (potatoes should be 4" long by 2" wide). Beginning 1/2" from 1 end of potato, slice down to skewer at intervals of 1/8". Carefully remove skewer and drop potatoes back into cold water. Repeat for remaining 5 potatoes. Drain and pat dry with paper towel. Generously oil 9x13" baking dish. Place potatoes sliced side up in dish in 1 layer. Brush with 1/2 the butter and sprinkle with salt and pepper. Bake uncovered on middle rack 30-45 minutes. Add remaining butter and baste potatoes well. Dust with parmesan cheese and top with paprika and continue to bake 15-20 minutes until golden brown and done. Potatoes should have opened like an accordion or fan shape.

ACCORDION POTATOES

Steps:

• Heat the oven to 375°F190°C
• Cut slices into the potatoes without going all the way through.
• Insert a few herbs into each.
• Lay them on a baking sheet, and season with salt and pepper.
• And drizzle with oil.
• Bake until brown, crisp on the outside and soft inside, 45 minutes to an hour.