Viral Accordion Potatoes (Print version)

Crispy Viral Accordion Potatoes brushed with garlic herb butter and baked until golden, tender, and pull-apart fun.

# Ingredients:

For the potatoes

01 - 4 large russet potatoes, scrubbed and peeled if desired
02 - 1 tablespoon olive oil for the baking sheet
03 - 1 teaspoon kosher salt, divided
04 - 1/4 teaspoon black pepper

For the garlic herb butter

05 - 4 tablespoons (56 g) unsalted butter, melted
06 - 1 tablespoon olive oil
07 - 3 garlic cloves, finely minced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon Italian seasoning
10 - 1/4 teaspoon garlic powder
11 - 2 tablespoons chopped fresh parsley, plus more for serving
12 - 2 tablespoons finely grated parmesan cheese
13 - Flaky salt for serving, optional

# Instructions:

01 - Heat the oven to 425 F. Line a large baking sheet with parchment paper and brush it lightly with olive oil.
02 - Trim the rounded sides and ends from each potato to make long blocks. Slice lengthwise into planks about 1/4-3/8 inch thick.
03 - Place one potato plank between two chopsticks or skewers. Cut thin straight lines across one side without cutting through. Flip the plank and cut thin diagonal lines across the other side.
04 - Place the cut potatoes in cold water for 15 minutes. Drain and pat very dry with a clean towel, including around the cuts.
05 - Push a skewer through the center of each potato plank, then gently stretch it open. Mix the melted butter, olive oil, garlic, smoked paprika, Italian seasoning, garlic powder, parsley, salt, and pepper. Brush the potatoes on both sides.
06 - Arrange the skewers on the prepared baking sheet. Bake for 20 minutes, flip carefully, brush with more garlic butter, and bake 15-20 minutes longer until the edges are crisp and deep golden.
07 - Sprinkle the hot potatoes with parmesan, extra parsley, and flaky salt if using. Let them cool for 3-5 minutes before serving so they hold their shape.

# Good to know:

01 - Cut potato planks about 1/4-3/8 inch thick for the best balance of stretch and crispness.
02 - Soak wooden skewers in water for 20-30 minutes if they are very thin or dry.
03 - Best served fresh from the oven while the edges are crisp.

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