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.
Keep the planks about 1/4 inch (6 mm) thick, with cuts roughly 1/8 inch (3 mm) apart. Use thin skewers lower than the plank as a knife stop, leaving a thin uncut layer. Cut straight across the first side, then flip and cut diagonally. Do not force the potato open.
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
Equipment
Method
- Preheat the oven to 425°F (220°C).
- Mix the avocado oil, salt, pepper, paprika, rosemary, thyme, and grated garlic in a shallow bowl.
- Trim two opposite sides of each potato so it sits flat. Cut into 1/4-inch (6 mm) planks and place in cold water.
- Place a plank between two thin skewers lower than the plank. Make straight cuts roughly 1/8 inch (3 mm) apart, stopping at the skewers and leaving a thin uncut layer. Flip and repeat at a 45° angle. Do not force the cuts open. Return to cold water while you cut the rest.
- Pat the potatoes completely dry. Arrange in one layer on a room-temperature sheet pan and brush both sides with the garlic-herb oil.
- Bake for 12–15 minutes until golden underneath. Flip and bake another 12–15 minutes, until the centers are tender and the edges crisp. Thicker pieces may need longer; continue in short intervals if the centers are firm. For extra color, broil for 1–2 minutes only after the centers are tender, using a broiler-safe tray without parchment. Watch closely.
- While the potatoes bake, mix the vegan mayo, lime juice, salt, pepper, and chipotle paste or adobo sauce. Adjust the heat to taste.
- Rest for 5 minutes, then add optional vegan parmesan and chives. Serve hot with the chipotle mayo. The total time is an estimate; allow extra time if you are new to the accordion cuts.
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 🙂
So glad the extra effort was worth it, Joy! Thickness can really change the baking time, so going by tender centers and crisp edges is helpful. Thanks for sharing 😊
It’s literally a perfect recipe. Made me fall in love with making potatoes at home.
That makes me so happy, Tracy! Thanks for giving the potatoes a try 😊
A literal perfect recipe no notes
Thank you, Tracy! So happy you’re enjoying the potatoes 😊
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.
Thank you for the thoughtful feedback, Kathy! So happy the air fryer version turned out crisp and flavorful. That cutting step takes a little patience, so it’s lovely to hear it was worth it 😊
It is amazing, so delicious and takes a little bit of knife skill but it can be done.
Thank you, Rebecca! So glad you enjoyed them and found the cutting step worth it 😊
Came out delicious, the cutting is a bit labor intensive, but the texture is a nice treat!
So glad you enjoyed them! The cutting takes a little patience, but those crispy layers make it worth it 😊
Delicious! I freeze them and then reheat in the Air Fryer to make breakfast tacos.
Breakfast tacos sound like a great use for them, Terri! So happy you’re enjoying the recipe 😊