ACCORDION POTATOES

I am not a fan of tiktok, but apparently this method to cut the potatoes was a huge hit a while ago, everybody doing, sharing videos, raving about it. I was intrigued, decided to give it a try. Super cool technique, and if you don’t need to make too many of those, the air-fryer does a great job. I made three, which fit well in the basket of our fryer. Most people deep fry the potatoes, but I almost never choose that path. I suppose you could use a very hot oven too, but I haven’t try it, so feel free to experiment. If you want to see how to cut the potatoes, this video explains it in detail.

ACCORDION POTATOES
(from the Bewitching Kitchen)

3 large Russet potatoes
olive oil
salt and pepper

Peel the potatoes and trim them to form a nice rectangle shape. Place the trimmed potato over a cutting board, nudged between two chopsticks that will prevent your knife blade from cutting the potato all the way through. Make very thin slices – around 1mm thick. Turn the potato over, and make the same type of cut, but diagonally (check the video if you need clarification).

Thread a wooden skewer in the center of the cut potato and carefully open it like an accordion. Soak the potatoes and skewers in cold water for 30 minutes or so. Dry very well. Spray olive oil, season with salt and pepper and air-fry until golden brown, flipping the pieces every 5 minutes or so. Time will vary, depending on the power of your air-fryer and size of the potato.

You can deep fry if you prefer. Season with additional before serving.

ENJOY!

to print the recipe, click here

Comments: It is hard to understand how to cut the potato without watching a video, so I advise you to either watch the one I linked in the post, or search the many options available on youtube. The most important thing is to cut the slices thin, or you won’t have the accordion effect. I sometimes wish we had a larger air-fryer, and this was definitely one recipe that would benefit from it. But for the two of us, three accordion slabs are enough, so no need to invest in a bigger machine.

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The best part is the crispy edge, but the center will be cooked nicely, very creamy. Even if you mess up and cut the slices a bit thick, it will work, but might take a little longer and not be so crispy. Experiment with it, we made it three times already. I intend to try with sweet potatoes soon…

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