Accordion Potatoes with Parmesan & Garlic Butter

Okay, so these potatoes are kind of ridiculous. Like, way fancier-looking than they actually are. You’ll make them once and then immediately start wondering what else in your life could benefit from garlic butter and cheese (the answer: everything). They’re crispy on the outside, soft and creamy inside, and they pull apart in these little layers that just beg to be eaten straight off the pan.

You’ll need:

4 medium russet potatoes, peeled

3 tbsp melted butter

2 tbsp olive oil

3 garlic cloves, minced (the more the merrier, honestly)

½ tsp paprika

½ tsp salt

¼ tsp black pepper

¼ cup grated Parmesan cheese

1 tbsp chopped fresh parsley (optional but makes it feel “finished”)

How to make them:

1. Prep your oven and potatoes.
   Set your oven to 400°F (200°C). Grab your potatoes and slice them accordion-style. Basically, you make little cuts down one side (not all the way through), flip, then slice the other direction. It’s weirdly satisfying — just take your time so you don’t go all the way through.
2. Make the garlic butter.
   In a small bowl, mix your melted butter, olive oil, minced garlic, paprika, salt, and pepper. It smells amazing already, doesn’t it?
3. Brush them up.
   Lay your potatoes on a parchment-lined baking sheet and brush that garlicky butter into all those little cuts. Don’t rush it — this part is the magic. Make sure every slice gets some love.
4. Bake until crispy.
   Roast for about 45–55 minutes. Halfway through, brush on a bit more butter so they don’t dry out. You’ll know they’re ready when they’re golden and slightly curled at the edges.
5. Add the final touch.
   Pull them out, sprinkle Parmesan over the tops, and pop them back in for about 5 minutes. Just enough time for the cheese to melt and crisp a little.
6. Serve and be proud.
   Top with chopped parsley and maybe a little extra salt if you like things punchy. Serve warm, right off the tray, and watch them disappear. Perfect as a side dish, or honestly just a snack if you’re having one of those evenings.

Nutrition (per serving, serves 4):

Calories: 280

Protein: 6g

Fat: 14g

Carbs: 34g

Fiber: 3g

Sugar: 1g

Recipe FAQs

1: Do I have to peel the potatoes?
Not at all. If you like that rustic look (and a little extra texture), keep the skins on. Just scrub them really well first. The skin actually helps the edges crisp up even more.

2: My potatoes didn’t fan out like yours — what did I do wrong?
Don’t worry, it happens. If your cuts are too shallow or too close together, they won’t open up much. Next time, make sure you don’t cut all the way through, but get as close as you can — about ⅛ inch from the bottom. You can also gently stretch them a bit before baking.

3: Can I prep these ahead of time?
Yes! Slice them and soak them in cold water (it keeps them from turning brown and helps with crispiness later). When you’re ready to bake, just pat them dry, brush on the butter mix, and go.

4: What else can I sprinkle on top besides Parmesan?
Oh, endless options. Try shredded cheddar for gooeyness, crumbled feta for tang, or even a drizzle of truffle oil if you’re feeling fancy. Fresh herbs like rosemary or thyme also make them smell incredible.

5: How do I make this part of a full meal?
These are great next to steak or roasted chicken, but honestly? They steal the show. For something cozy, serve them with a simple salad and a fried egg on top — the yolk dripping down into the garlic butter is chef’s kiss.

Accordion Potatoes with Parmesan & Garlic Butter

Recipe by Salma Recipe

Course: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 medium russet potatoes, peeled

• 3 tbsp melted butter

• 2 tbsp olive oil

• 3 garlic cloves, minced (the more the merrier, honestly)

• ½ tsp paprika

• ½ tsp salt

• ¼ tsp black pepper

• ¼ cup grated Parmesan cheese

• 1 tbsp chopped fresh parsley (optional but makes it feel “finished”)

Directions

• Prep your oven and potatoes.
• Set your oven to 400°F (200°C). Grab your potatoes and slice them accordion-style. Basically, you make little cuts down one side (not all the way through), flip, then slice the other direction. It’s weirdly satisfying — just take your time so you don’t go all the way through.
• Make the garlic butter.
• In a small bowl, mix your melted butter, olive oil, minced garlic, paprika, salt, and pepper. It smells amazing already, doesn’t it?
• Brush them up.
• Lay your potatoes on a parchment-lined baking sheet and brush that garlicky butter into all those little cuts. Don’t rush it — this part is the magic. Make sure every slice gets some love.
• Bake until crispy.
• Roast for about 45–55 minutes. Halfway through, brush on a bit more butter so they don’t dry out. You’ll know they’re ready when they’re golden and slightly curled at the edges.
• Add the final touch.
• Pull them out, sprinkle Parmesan over the tops, and pop them back in for about 5 minutes. Just enough time for the cheese to melt and crisp a little.
• Serve and be proud.
• Top with chopped parsley and maybe a little extra salt if you like things punchy. Serve warm, right off the tray, and watch them disappear. Perfect as a side dish, or honestly just a snack if you’re having one of those evenings.