Crispy Baked Accordion Potatoes Chipotle Mayo

5 from 10 reviews

Crispy Baked Accordion Potatoes Chipotle Mayo

Golden, ultra-crispy accordion-cut potatoes brushed with a garlic-herb oil and baked until sizzly. Served with a creamy smoky chipotle mayo for the most addictive vegan side dish or snack.

Course Appetizer, Side Dish, Snack

Cuisine American

Diet Vegan

Keyword accordion cut potatoes, baked accordion potatoes, chipotle mayo vegan, crispy accordion potatoes, crispy potato side dish, garlic herb roasted potatoes, oven baked crispy potatoes, smoky chipotle mayo, vegan accordion potatoes, viral potato snack

Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Servings accordion potatoes

Calories 166kcal

Cost $8 USD

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

Ingredients

Accordion Potatoes:

4 medium Yukon Gold or Russet Potatoes

Garlic Herb Marinade:

60 ml 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 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

US Customary - Metric

Instructions

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.

Nutrition