Crispy Baked Accordion Potatoes with Smoky Chipotle Mayo

Crispy Baked Accordion Potatoes Chipotle Mayo

5 from 10 reviews

Crispy Baked Accordion Potatoes with Smoky Chipotle Mayo

Golden potato planks with crisp accordion edges and tender centers, brushed with garlic herb oil. Serve with smoky chipotle vegan mayo as a side dish or appetizer.

Course Appetizer, Side Dish, Snack

Cuisine American

Diet Vegan

Keyword baked accordion potatoes, crispy accordion potatoes, vegan accordion potatoes

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)
Thin wooden skewers (lower than the potato planks)
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 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.

Notes

Cutting: Use thin skewers lower than the potato planks, not thick chopsticks. Cut straight on one side and diagonally on the other, leaving a thin connected layer.

Timing: The 50 minute total is an estimate. Allow extra preparation time for the cutting; thicker planks and different ovens can need longer. Check for tender centers as well as golden edges.

Nutrition: Values are approximate per accordion potato when the batch is divided into 12. Potato size, oil and dip used, optional toppings and product brands affect the result.

Nutrition