Crispy Baked Accordion Potatoes with Smoky Chipotle Mayo
Crispy Baked Accordion Potatoes with Smoky Chipotle Mayo (Vegan)
These crispy baked accordion potatoes are one of those recipes that look like you worked way harder than you did. They come out golden and crunchy on the edges, soft in the center, and every little slice grabs onto that garlicky herb oil like it was made for it (because… it kind of was). Add a smoky chipotle vegan mayo on the side and you’ve got a snack/side that disappears fast.
They’re perfect for: weekend dinners, game night, date night at home, or honestly just when you want “fries energy” without frying.
What are accordion potatoes?
Accordion potatoes are thin potato planks with tiny cuts running through them (without cutting all the way). In the oven, those cuts open up like an accordion, giving you more surface area, which means more crisp and more seasoning in every bite. Think Hasselback vibes, but crispier and quicker.
Why you’ll love this version
- Oven-baked crispy potatoes with that “deep golden” finish
- A simple garlic herb oil that tastes like restaurant potatoes
- Chipotle mayo dip that’s smoky, creamy, and easy to adjust for heat
- Looks impressive on a platter (people always ask how you did it)
How to make accordion potatoes?
(detailed instructions in recipe card below)
Stir the oil, garlic, herbs, and spices until it looks evenly speckled. This makes sure every brush gives you flavor, not just oil.
Slice thin, close cuts straight across the plank, letting the chopsticks stop your knife. The tighter the cuts, the crispier the edges later.
Flip the plank and slice again at a 45° angle. This creates the crisscross pattern that opens up while baking.
Gently flex the plank so it starts to fan open. That’s how you know the cuts are right and it’ll crisp up beautifully.
Brush the garlic-herb oil generously into all the cuts and along both sides. Those grooves catch seasoning and help it turn golden in the oven.
Mix vegan mayo with chipotle/adobo until smooth and creamy, then adjust the heat to your taste. It’s the perfect smoky dip for the hot crispy potatoes.
Serving ideas
These are a killer side for veggie burgers, sandwiches, tacos, bowls, or a big salad. They also make a great party platter with extra dip and something fresh (cucumber, radishes, a lemony slaw) to balance the richness.
Storage + make-ahead
- Make ahead: slice the planks and keep them in cold water in the fridge for a few hours. Dry well before seasoning and baking.
- Store leftovers: airtight in the fridge.
- Reheat for crisp: oven or air fryer until hot and crunchy again. (Microwave works, but they’ll soften.)
FAQ: Crispy Accordion Potatoes + Chipotle Mayo
Both work. Yukon Gold stays creamier inside; Russet tends to get crispier and drier in a good way.
It helps remove excess surface starch so the potatoes crisp better and don’t stick as much.
Cuts might be too far apart or not deep enough. Thin, close cuts (without slicing through) make the best accordion effect.
Yes. It’ll bake more like crispy slices. Still tasty—just arrange carefully on the pan.
Yes. It’ll bake more like crispy slices. Still tasty—just arrange carefully on the pan.
You can, but it won’t get the same crisp or flavor. Oil is a big part of the crunch here.
Yes—do them in a single layer and work in batches. Air fryers vary, so keep an eye near the end.
Usually one of these: potatoes weren’t dried well, pan was overcrowded, oven not hot enough, or not enough oil coating the cuts.
More potato recipes on Dr. Vegan Blog
Crispy Baked Accordion Potatoes Chipotle Mayo
Ingredients
Accordion Potatoes:
- 4 medium Yukon Gold or Russet Potatoes
Garlic Herb Marinade:
- 60 ml (1/4 cup) Avocado oil, or neutral oil
- 1 tsp Kosher salt
- 1/2 tsp Black pepper
- 1/2 tsp Paprika
- 2 tsp Fresh rosemary, finely minced
- 2 tsp Fresh thyme, finely minced
- 2 garlic cloves, finely grated
Smoky Chipotle Mayo:
- 120 g (1/2 cup) Vegan mayo
- 2 tsp Lime juice
- 2 tsp Chipotle paste or adobo sauce
- Salt, to taste
- Black pepper, to taste
Optional Finishes:
- 2 tbsp Vegan parmesan
- 2 tbsp Fresh chives, finely chopped
Equipment
- Large sheet pan
- parchment paper (optional but helpful)
- Wooden skewers or chopsticks
- Sharp knife
- Cutting board
- Pastry brush (or shallow bowl for dipping)
- Mixing bowls
- Measuring spoons and cups
Instructions
- Preheat oven– Preheat the oven to 425°F (220°C).
- Make the marinade– In a shallow bowl, mix the avocado oil, salt, pepper, paprika, rosemary, thyme, and grated garlic. Set aside.
- Prep the potatoes– Slice a thin piece off two opposite sides of each potato so they sit flat. Cut each potato into 1/4-inch thick planks. Place planks in cold water.
- Make accordion cuts– Place one potato plank between two skewers or chopsticks.– Slice straight across, very close together, without cutting all the way through.– Flip the plank and slice again at a 45° angle.– Return to cold water and repeat with remaining planks.
- Dry and season– Pat the potatoes completely dry. Place them on a room-temperature sheet pan.– Brush both sides generously with the garlic herb marinade.
- Bake– Bake for 12–15 minutes until the bottom is golden and crisp.– Flip the potatoes and bake another 12–15 minutes until deeply crispy and sizzly.For extra crispiness, broil for 1–2 minutes at the end.
- Make the chipotle mayo– While the potatoes bake, mix vegan mayo, lime juice, salt, pepper, and chipotle paste or adobo sauce. Start with a small amount and adjust to taste.
- Finish and serve– Let the potatoes rest for 5 minutes. Sprinkle with vegan parmesan and chives.– Serve hot with smoky chipotle mayo on the side.
Nutrition
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These were so amazing! Super crispy and the pull apart cutting was so fun. However, it took a long while to cut them perfect. Mine needed a lot of extra time in the oven, but it was so worth it.
Super crispy and savory!! I left out the rosemary 🙂
It’s literally a perfect recipe. Made me fall in love with making potatoes at home.
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A literal perfect recipe no notes
What a treat. These were crispy and delicious, like a cross between a french fry and a potato chip. The texture was like a little party. I used a mandolin for 1/4 inch slices, then found chop sticks were too big for the crossmarks, but two wooden cocktail skewers were perfect. That part took a little time, but I got faster once I got the hang of it. I also used dried herbs instead of fresh, and I cooked them in the air fryer, which worked beautifully. I didn’t make the sauce and frankly didn’t need it. So much flavor with these! This recipe is a keeper.
It is amazing, so delicious and takes a little bit of knife skill but it can be done.