Accordion Potato Skewers

Equipment

• Wooden Chopsticks: 2 thick wooden chopsticks (act as knife guards to prevent cutting all the way through).
• Wooden Skewers: 8 bamboo skewers, soaked in water for 15 minutes to prevent burning.
• Sharp Chef’s Knife: A sharp blade ensures clean cuts without tearing the starch layers.
• Large Mixing Bowl: For soaking cut potatoes in cold water.
• Pastry Brush: To evenly distribute seasoned butter/oil into the cuts.

Ingredients

Potato Base

• 4 medium Russet or Yukon Gold potatoes (peeled, squared off into uniform rectangles)
• 4 cups cold water (for soaking)
• 1 tbsp salt (for soaking bath)

Garlic-Herb Seasoning Butter

• 3 tbsp unsalted butter (melted, or substitute olive oil for vegan)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp dried oregano or Italian seasoning
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

Garnish & Dipping (Optional)

• 2 tbsp grated Parmesan cheese
• 1 tbsp freshly chopped parsley
• Garlic aioli, spicy mayo, or ketchup

Instructions

1. Peel each potato cleanly. Slice off all four rounded sides to form a rectangular block. Trim the narrow ends so you are left with a smooth, block-shaped potato (approximately 3 inches long and 1.5 inches wide). Repeat for all potatoes, then slice each block lengthwise down the middle to yield 8 equal potato slabs.
2. Place a potato slab flat on your cutting board between two wooden chopsticks.
3. First side: Make straight vertical cuts across the potato from top to bottom, about 2–3 mm apart. The chopsticks will physically block your knife, keeping the bottom 20% intact.
4. Second side: Flip the potato slab over. Turn it slightly at a 45-degree diagonal angle. Make diagonal cuts 2–3 mm apart across the surface.
5. When lifted, the potato will pull apart like an accordion lattice.
6. Submerge the cut accordion potatoes in a large bowl of cold water mixed with 1 tablespoon of salt. Allow them to soak for 15 minutes. This draws out surface starches so the cuts separate cleanly and crisp up when exposed to heat. Drain and pat completely dry with paper towels.
7. Gently thread a soaked bamboo skewer through the center of each accordion potato block from end to end. Carefully stretch the potato along the length of the skewer to open up the lattice slits, leaving space between each cut for air and hot oil to circulate.
8. In a small bowl, whisk together melted butter, olive oil, garlic powder, smoked paprika, oregano, onion powder, salt, and black pepper. Use a pastry brush to coat each skewer thoroughly, brushing down into the accordion slits to cover every inner cut.
9. Air Fryer Method (Recommended): Pre-heat air fryer to 380°F (193°C). Place skewers in a single layer in the basket without overlapping. Air fry for 18–22 minutes, flipping halfway through and brushing with any remaining seasoning oil, until edges are dark golden brown and crispy.
10. Oven Method: Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper. Arrange skewers on the sheet and bake for 30–35 minutes, flipping at the 18-minute mark, until crisped along the edges.
11. Remove from heat and immediately dust with grated Parmesan cheese and chopped fresh parsley while hot. Serve immediately with garlic aioli or your sauce of choice.

Nutrition

Calories: 215 kcal · Protein: 3.8 g · Fat: 10.5 g · Carbohydrates: 27.5 g Dietary · Saturated Fat: 5.2 g · Fiber: 3.1 g · Sugar: 1.2 g · Sodium: 410 mg