Crispy Baked Accordion Potatoes with Smoky Chipotle Mayo
These crispy baked accordion potatoes have golden edges, tender centers and little folds that catch the garlic herb oil. Smoky chipotle mayo adds a creamy, tangy dip for a vegan side dish or snack.
The accordion shape comes from straight cuts on one side and diagonal cuts on the other. The cutting takes a little patience, especially the first time, but thin knife stops and evenly sliced potatoes make it much easier.
Why It Works
- More crisp edges: The closely spaced cuts expose more potato to the oven heat and give the seasoning somewhere to settle.
- A tender middle: Even planks help the centers cook through before the delicate edges get too dark.
- A balanced dip: Lime brightens the creamy vegan mayo, while chipotle adds smokiness and adjustable heat.
How To Make It
Mix the seasoned oil, cut the potatoes, then brush and bake. Use the photos as a cutting guide; the full measurements and cooking instructions are in the recipe card below.
Tips
- Use thin knife stops: Wooden cocktail skewers work better than thick chopsticks for these thin planks. They must sit lower than the potato so the knife can cut deeply while leaving a thin connected layer. Keep fingers clear of the blade.
- Keep the thickness even: Aim for ¼ inch (6 mm) planks with cuts about ⅛ inch (3 mm) apart. Thicker pieces take longer, and shallow cuts will not open properly.
- Dry every groove: Cold water keeps cut potatoes from browning while you finish the batch. Pat them thoroughly dry before adding oil; water trapped in the cuts encourages steaming.
- Give each piece room: Arrange in a single layer with gaps. Use a second tray if necessary, and swap tray positions if they brown unevenly.
- Check the center as well as the edges: Readers have reported needing longer than the suggested baking time. Continue until a small knife slides into the thickest part easily; if the edges darken too soon, lower the heat slightly and give the centers longer.
Swaps and Variations
- Potato choice: Yukon Gold potatoes give a creamy center; Russets are a good option for a fluffier texture. Larger, fairly regular potatoes are easier to cut into planks.
- Herbs: Use thyme alone if you do not like rosemary. For dried herbs, start with about one third of the fresh amount.
- A milder dip: Start with less chipotle and add more to taste, or leave it out for a lime mayo.
- Optional finish: Add vegan parmesan and chives just before serving, or enjoy the potatoes with the garlic herb coating alone.
Serving Ideas
Serve these hot with the chipotle mayo on the side so the edges stay crisp. They pair well with a lentil patty sandwich, a veggie burger or a fresh salad, and make a shareable appetizer for a relaxed dinner.
Frequently Asked Questions
What is the difference between accordion and Hasselback potatoes?
Accordion potatoes use flat planks cut on both sides, creating a flexible lattice. Hasselback potatoes usually keep the potato whole and use parallel cuts from the top, leaving the base intact.
Why will my potatoes not open into an accordion?
The cuts may be too shallow or too far apart, or both sides may have been cut in the same direction. Make straight cuts on one side and diagonal cuts on the other, leaving a thin connected layer. Do not force the potato open.
Can I use chopsticks to stop the knife?
Only if they are thinner than your potato planks. Thick chopsticks can prevent the knife from cutting deeply enough. A reader found wooden cocktail skewers easier to use with thin planks.
Do I need to boil or soak the potatoes first?
There is no boiling step in this recipe. Keep the cut planks in cold water while you work to limit browning and rinse away surface starch, then dry thoroughly. You do not need to add a separate long soak.
Why are my potatoes still firm or not crispy?
Firm centers usually need more cooking time, particularly with thicker planks. Soft, pale edges can come from excess moisture, a crowded tray or uneven oil coverage. Check tenderness and color rather than relying on the timer alone.
Can I make them in an air fryer?
Readers have reported success with an air fryer, but the recipe timings below are for an oven. Cook in a single layer in batches, turn carefully and check frequently for a tender center and crisp edges; the timing depends on your appliance and potato thickness.
What if I accidentally cut all the way through?
Keep the broken pieces and roast them as potato slices alongside the others. Smaller pieces may finish sooner, so remove them when tender and golden.
Can I prepare or freeze them ahead?
You can cut the potatoes a few hours ahead and keep them submerged in cold water in the refrigerator, then drain and dry well before baking. One reader reported freezing and reheating successfully in an air fryer, but fresh baking is the best choice for the crispest texture.
Storage
Refrigerate cooled leftovers in an airtight container for up to 3 days, with the dip in a separate container. Reheat the potatoes in the oven or air fryer until hot throughout and crisp at the edges. A microwave will warm them but soften the texture. Add fresh chives after reheating.
More Potato Recipes
- Crispy Smashed Potatoes
- Crispy Potato Balls
- Crispy Smashed Potato Cups
- Loaded Twice Baked Potato Skins
- Crispy Accordion Sweet Potatoes
Crispy Baked Accordion Potatoes with Smoky 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 to 15 minutes until golden underneath. Flip and bake another 12 to 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. If the edges darken before the centers soften, lower the heat slightly. For extra color, broil for 1 to 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.
Nutrition
Notes
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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 🙂
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 😊