Potatoes are a lovely accompaniment to so many dishes and there are almost limitless ways to prepare them—albeit some potato dishes are not quite as “healthy” as others. Our recipe for Baked Accordion Potatoes is a perfect choice.
This recipe for Accordion potatoes is based on the famed Hasselback potato, a Swedish version of baked potatoes that got its name back in the 1940’s as the signature dish of the Hasselbacken Hotel in Stockholm. There are so many varieties of this dish—but we’ve simplified and “healthified” ours––we leave out the breadcrumbs and cheese, and we’ve added the delicious seasonings of paprika and thyme.
You want to be careful not to cut your slits all the way through to the bottom of the potato—but leave about 1/4 inch at the bottom. An easy way to do this is to place the potato in a large wooden spoon, or between two wooden chopsticks, as you cut. The wood will stop the knife from slicing all the way through. We like to fan out the slits so that we can spread the oil/spice mixture a little deeper. Make sure to save half of this mixture so you can baste the potatoes midway.
These potatoes are so simple to make yet so impressive to serve. Even better, they taste like a perfect combination of crisp fries and luscious baked potatoes. So scrumptious.
Baked Accordion Potatoes with Paprika and Thyme
4 servings
2 pounds Yukon Gold potatoes (about 8, each 2 to 3 inches long), scrubbed but not peeled
2 tablespoons melted butter
2 tablespoons olive oil, plus for greasing
1 teaspoon paprika
1 teaspoon chopped fresh thyme
Sea salt
Freshly ground black pepper
Preheat the oven to 425° F.
In a small mixing bowl combine the melted butter, olive oil, paprika, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix to blend.
Cut each potato crosswise, making slits 1/8 inch apart, and being careful not to slice all the way through—leaving about 1/4 inch of the bottom intact. (If you place the potato in a large wooden spoon while you cut it is much easier not to cut too deep.) Once cut, gently fan each potato out.
Place the potatoes cut side up on an oiled baking dish or rimmed baking sheet. Using a pastry brush, coat them all over with the butter mixture, reserving half of it.
Bake in the oven for 30 minutes.
Remove from the oven, fan out the potatoes a little more, and brush the potatoes once more with the remaining butter mixture, letting it drip into the slits. Bake for an additional 30 to 35 minutes until the edges are crisp. Season generously with additional sea salt and serve hot.
