Parmesan Accordion Potatoes
Crispy Parmesan Accordion Potatoes are sliced Russet potato strips cut in a crosshatch pattern, brushed with garlic herb butter, and baked until golden with crispy Parmesan edges. They make a stunning side dish that’s as fun to eat as it is to make.
If you love the look of hasselback potatoes but want something with even more crunch, this accordion method delivers. The crosshatch cuts create layers that fan out beautifully, soak up every drop of garlic butter, and give you crunchy edges in every bite.
One thing to know going in: wooden skewers are your best friend here. They’re what make the accordion cut possible without accidentally slicing all the way through — so grab a pair before you start.
Table of Contents
Why You’ll Love These Accordion Potatoes
- Double-brushed with garlic herb butter for deep, savory flavor all the way through
- Baked at 400°F in two stages so the edges get genuinely crispy, not just soft
- The crosshatch cut fans out into a dramatic, crunchy accordion shape
- Finished with finely grated Parmesan that melts into crispy bits from residual heat
- A creative alternative to standard roasted potatoes or a loaded veggie bake
Crispy Parmesan Accordion Potatoes
Equipment
- oven
- Wooden skewers
- Cutting board
- Sharp knife
- Vegetable Peeler
- Large bowl
- Paper towels
- Baking sheet
- Parchment paper
- Small mixing bowl
- Whisk
- Pastry brush
- Fine grater or microplane
Ingredients
Potatoes
- 2 large Russet potatoes peeled and cut into long oblong strips, 1 to 1.5 inches wide
Sauce Base
- â…“ cup unsalted butter melted
- 1 clove garlic minced
Herbs & Seasoning
- 2 tablespoons fresh parsley chopped
- ¼ teaspoon dried oregano or dried rosemary, or fresh thyme for a woodsier flavor
- ¼ teaspoon salt
- â…› teaspoon black pepper
Finishing Touch
- 2 tablespoons Parmesan cheese finely grated; freshly grated for best melting
Instructions
- Preheat the oven to 400°F. While it heats, peel the Russet potatoes and cut them into long, oblong strips — like thick potato planks — about 1 to 1.5 inches wide.
- Lay a potato strip between two parallel wooden skewers on your cutting board. The skewers act as guides and stop your knife from cutting all the way through. Make diagonal cuts across the potato about 1/4 inch apart or less, then flip the potato and make diagonal cuts in the opposite direction, going about halfway through. Press the skewers snugly against the potato before cutting — the tighter they sit, the more consistent your accordion slices will be.
- Rinse the cut potatoes under cold water and place them in a bowl of cold water to soak. When you’re ready to bake, pat each strip thoroughly dry with paper towels.
- Carefully slide each dry potato strip back onto the skewers, fanning out the cuts as you go. Arrange them on a parchment-lined baking sheet.
- Whisk together the melted butter, minced garlic, chopped parsley, dried oregano, salt, and pepper in a small bowl. Brush the sauce generously over the top and bottom of each potato skewer, working it into the cuts as much as you can. A thin pastry brush makes it much easier to push the garlic butter down into each cut without tearing the potato fans.
- Bake at 400°F for 20 minutes. Pull the pan out, brush the potatoes with another coat of garlic butter sauce, then bake for another 20 minutes until golden and crisp at the edges.
- As soon as the potatoes come out of the oven, immediately sprinkle them with the finely grated Parmesan so the residual heat melts it into crispy cheese bits. Serve hot.
Notes
What Ingredients Do You Need for Crispy Parmesan Accordion Potatoes?
| Ingredient Group | Ingredient | Exact Amount | Purpose or Note |
|---|---|---|---|
| Potatoes | Russet potatoes | 2 large | Peeled and cut into long, oblong strips, 1 to 1.5 inches wide |
| Sauce Base | Unsalted butter | 1/3 cup | Melted |
| Sauce Base | Garlic | 1 clove | Minced |
| Herbs & Seasoning | Fresh parsley | 2 tablespoons | Chopped |
| Herbs & Seasoning | Dried oregano | 1/4 teaspoon | Or rosemary, or fresh thyme for a woodsier flavor |
| Herbs & Seasoning | Salt | 1/4 teaspoon | Seasoning |
| Herbs & Seasoning | Black pepper | 1/8 teaspoon | Seasoning |
| Finishing Touch | Parmesan cheese | 2 tablespoons | Finely grated; freshly grated for best melting |
Russet potatoes are the right call here — their high starch content crisps up beautifully at high heat, and their long shape is ideal for cutting into the accordion strips.
Use freshly grated Parmesan, not the shelf-stable pre-grated kind. Fine, fresh Parmesan melts quickly from the residual heat of the just-baked potato, forming those irresistible crispy bits rather than clumping.
How to Make Crispy Parmesan Accordion Potatoes Step by Step
- Preheat your oven to 400°F. While it heats, peel the Russet potatoes and cut them into long, oblong strips — like thick potato planks — about 1 to 1.5 inches wide.
- Lay a potato strip between two parallel wooden skewers on your cutting board. The skewers act as guides and stop your knife from cutting all the way through. Make diagonal cuts across the potato about 1/4 inch apart or less, then flip the potato and make diagonal cuts in the opposite direction, going about halfway through. Pro Tip: Press the skewers snugly against the potato before cutting — the tighter they sit, the more consistent your accordion slices will be.
- Rinse the cut potatoes under cold water and place them in a bowl of cold water. When you’re ready to bake, pat each strip thoroughly dry with paper towels.
- Carefully slide each dry potato strip back onto the skewers, fanning out the cuts as you go. Place them on a parchment-lined baking sheet.
- Whisk together the melted butter, minced garlic, chopped parsley, dried oregano, salt, and pepper in a small bowl. Brush the sauce generously over the top and bottom of each potato skewer, working it into the cuts as much as you can. Pro Tip: A thin pastry brush makes it much easier to push the garlic butter sauce down into each cut without tearing the potato fans.
- Bake at 400°F for 20 minutes. Pull them out, brush with another coat of garlic butter sauce, then bake for another 20 minutes.
- As soon as the potatoes come out of the oven, immediately sprinkle with the finely grated Parmesan so the residual heat melts it into crispy cheese bits.
Expert Tips, Variations, and Troubleshooting for Accordion Potatoes
Pro Tips for Success
The key to deep flavor is working the garlic butter sauce into the cuts, not just coating the outside. Take your time with the brush and push it gently into each fold both before and after the first bake.
Drying the potatoes thoroughly before they go on the skewers matters more than it might seem. Any surface moisture will steam the potato rather than roast it, and you’ll lose the crispy edges that make these worth making.
The most common mistake is cutting the diagonal slices too far apart. Keep them at 1/4 inch or less — tighter cuts mean more surface area, more crunch, and a more dramatic fan when the potato bakes.
Add the Parmesan the moment the potatoes leave the oven, not after they’ve cooled. The residual heat is what melts the cheese into those crispy bits. Once they cool down, the cheese won’t melt the same way.
Variations
The recipe notes that dried rosemary or fresh thyme can replace the dried oregano for a woodsier, more herbal flavor. Keep the quantity the same at 1/4 teaspoon of dried rosemary, or use fresh thyme to taste.
Troubleshooting Common Problems
Problem: The potato strips keep splitting or breaking during cutting.
Solution: Make sure your skewers are sitting flat and flush against the cutting board before you start. If the strip is very thick, cut it a little thinner so the accordion opens up more easily during baking.
Problem: The potatoes aren’t crisping up after 40 minutes total.
Solution: This usually means they weren’t dried thoroughly before baking. Pat them very dry with paper towels and make sure they’re not crowded on the baking sheet — airflow is what creates the crispiness.
Problem: The Parmesan isn’t melting into the potato.
Solution: Sprinkle it on immediately when the potatoes come out of the oven while the surface is still very hot. Pre-grated shelf-stable Parmesan also won’t melt as well — use freshly grated.
How to Store and Reheat Accordion Potatoes
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | Up to 3 days | Store in an airtight container once fully cooled |
To reheat, place them on a baking sheet in a 400°F oven for 8 to 10 minutes until the edges crisp back up. Avoid the microwave — it makes the potato soft and the Parmesan rubbery.
Leftover accordion potato strips work well chopped and added to a breakfast scramble, crumbled over a green salad for a crunchy topping, or served alongside eggs the next morning.
Frequently Asked Questions
Do I have to use wooden skewers?
Wooden skewers are the easiest tool for the job because they sit flat and act as a cutting guide. If you don’t have skewers, you can lay two chopsticks parallel on either side of the potato strip — they work the same way.
Can I use a different type of potato?
The recipe calls specifically for Russet potatoes, and they’re the best choice here. Their long shape makes them easy to cut into strips, and their high starch content gives you the crispy result you’re after.
Can I make accordion potatoes ahead of time?
You can cut and soak the potato strips in cold water ahead of time, then pat them dry and bake when ready. Baking ahead is not recommended because the Parmesan and crispy edges are best served fresh from the oven.
What should I serve with Crispy Parmesan Accordion Potatoes?
These work well alongside grilled or roasted meats, or as part of a vegetable-forward spread. They also pair nicely with a classic green bean casserole or a hearty Mediterranean lentil salad.
Why do I rinse the potatoes after cutting?
Rinsing removes surface starch released during cutting. Less surface starch means the cuts fan out more cleanly and the potato crisps up better in the oven instead of steaming.
Give These a Try
If you make these Crispy Parmesan Accordion Potatoes, I’d love to hear how they turned out. Leave a comment or rating below — it genuinely helps other home cooks find this recipe.
And if you’re planning a bigger spread, check out this chicken teriyaki rice bowl for easy meal prep — it pairs well and comes together with minimal effort.
Save this recipe to your Pinterest boards so you can find it when you need a side dish that actually gets people talking.
Crispy Parmesan Accordion Potatoes — garlic herb butter baked into every fan-cut layer, finished with melty Parmesan straight from the oven. Save this recipe for your next dinner and impress with a side dish that looks as good as it tastes.
