Tip of the week! Accordion Potatoes

Who doesn’t love French fries?!? I know I do, but I don’t love the calories or the idea of all that grease.
These accordion potatoes are better than fries! They are crispy, full of flavor, and a fun addition to dinner, with out all the fat.

I have seen these done a few ways and have tried a few techniques. I have found that this way works the best.

accordian potatoes 2

1: Preheat oven to 400°.
2: Wash potatoes. Yukon Golds work best. Red skin or purple potatoes also work really well. (Russets do not.)
3: Find the flattest side of the potato and slice just a little bit of the potato off so the potato sits as flat as possible. It does not need to be perfect by an means and yes you lose a little bit of the potato, but it makes a big difference! By making the bottom flatter, it is easier to cut and won’t roll around in transport to the oven.
4: Slice the potato thinly without cutting all the way out through the potato. The thinner the slices the crispier they will be.
5: Fan the potato out a bit. Now this is the important part…. BRUSH on some extra virgin olive oil. Other recipes will say to drizzle oil over the potato, but I find that it doesn’t cover the potato and it winds up being drenched in oil in the bottom of the pan. Brushing allows you to coat the potato evenly and lightly, so the slices get crispy with being greasy.
6: Sprinkle potatoes with salt, pepper, and garlic powder (garlic powder ales such a difference!)
7: Bake for about 40 minutes of until slices are crispy.

accordian potatoes 1

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