Accordion Potatoes are like baked potatoes sophisticated older sibling, and once you try this you may never go back! My mom used to do a version of this taking a russett potato, slicing it into 8 or 12 slices and shoving a slice of onion between each tater section. A little sprinkle of salt, tiny pat of butter and wrap it up in foil to bake for an hour. MMmmMm!
This version is similar but you get a lot more potatoes, a little bit of crispyness on the edges and a gorgeous rustic presentation!
I first came across a photo of this recipe on my new favorite site, Pinterest. You know how they say a picture is worth a thousand words? This site lets you save a picture with a note and even keeps the info to the link you got it from for easy reference later. Like this:
(See the “Inspired by” photos over there in the sidebar? —> Those are the most recent things I’ve saved!) Thanks to Sherry at YoungHouseLove for showing me the Pinterest light!
Anyway, back to the tiny slices of potato amazingness. Let me warn you that if you don’t have a mandoline, you are gonna be awhile slicing your little heart out. (In that case I’d actually recommend you go with the approach I mentioned above). I absolutely LOVE my mandoline, it suctions to the counter, has super sharp adjustable-thickness blades and a veggie holder to prevent taking off your thumb.
Crispy Accordion Potato Bake Recipe
(makes 8 servings)
- 4 lbs of red potatoes
- 1 large onion (or 4 shallots if you prefer)
- 3 tbsp. olive oil
- 3 tbsp. butter
- 1/4 tsp. salt
- 1/2 tsp. red pepper flakes
- 2 cloves garlic, minced
- 1 tbsp. herbes fines (original recipe calls for thyme… sage would also be tasty!)
Slice the potatoes as thin as possible, 1/8″ thick using a mandoline. Slice the shallot or onion to 1/4″ thickness.
Melt the butter in olive oil in a small saucepan. Sprinkle in the salt, and red pepper flakes.
Brush the bottom of a 9″ cast-iron skillet or baking dish with a tablespoon of the butter mixture. Arrange the sliced potatoes upright in the pan.
Insert slices of onion or shallot between and on top of the potatoes. Brush with remaining butter mixture.
Bake at 375 F for 1 hour and 15 minutes. Sprinkle salt, herbs and garlic over the potatoes and bake for an additional 30-40 minutes.