Crispy Accordion Potatoes are thin-sliced, accordion-style Russet potatoes roasted in melted butter and a savory spice blend until the edges crisp and the interior turns tender. The accordion cut maximizes surface area for maximum crispiness and visual appeal.
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Preheat your oven to 400°F (200°C).
Wash the potatoes. Cut off the ends and slice them into thick, rectangular blocks.
Place a potato block between two chopsticks. Make thin, parallel slices across the potato, stopping when your knife hits the chopsticks.
Flip the potato block over. Make thin, diagonal slices across the potato, again using the chopsticks as a guide to avoid cutting all the way through.
Gently stretch the potato to reveal the accordion-like texture. Repeat with all potato blocks.
Place the cut potatoes in a bowl of cold water and let them soak for a few minutes to release some starch.
Remove potatoes from the water, pat them dry, and arrange them on a baking sheet lined with parchment paper.
In a small bowl, combine the melted butter, paprika, and about half of the all-purpose seasoning. Stir well.
Brush the seasoned butter mixture over each potato block, making sure to get it into all the crevices.
Sprinkle the remaining all-purpose seasoning over the top of the potatoes.
Bake for 35-40 minutes, or until the potatoes are golden brown and crispy on the edges.
Remove from the oven, let cool slightly, and serve.
Store leftover cooled potatoes in an airtight container up to 2 days; reheat at 350°F for 10–15 minutes, though they won't regain original crispness.
Place a potato between two wooden spoons or chopsticks to limit knife depth. Slice crosswise at 1/4-inch intervals, stopping before you cut all the way through. The spoons prevent the knife from cutting the base.
Soaking removes excess starch, which helps the potatoes crisp better during roasting and prevents them from sticking together.
Slice and soak potatoes up to 4 hours ahead. Assemble and bake just before serving for best crispiness; reheating makes them soft.
Russet potatoes are ideal for their starch content and size. Avoid waxy potatoes like red or fingerlings, which don't crisp as well.
Potatoes are ready when the exterior edges are deep golden brown and a fork pierces the thickest part easily, typically 35–45 minutes at 400°F.
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