Recipes
Crispy Accordion Potatoes (On A Stick)
By Samira Kazan
updated June 02, 2022
If you’re looking for a new way to enjoy a crispy potato snack, then these accordion potatoes on a stick are the perfect dish for you, like crispy tornado potatoes but with a different cut! Plus, this recipe is baked, not fried, for healthier potato snacking!
It’s pretty incredible what you can do with the humble potato. If you want something crispy? There are these roasted potatoes and smashed potatoes . Want smooth and creamy? How about decadent mashed potato or potato soup . Or how about hidden away – like potato gnocchi ? These accordion potato skewers are crispy around the edges, tender in the middle, and perfect for snacking!
We’ve probably all seen, or at least heard of, tornado potatoes – spiral cut potato skewers, stretched out to look like a potato swirl. Well, these accordion potatoes use a similar method but in a brand new shape somewhere between lattice potatoes and tornado potatoes.
The result is accordion potatoes on a stick that you’re able to slightly pull apart, for better cooking (tons of edges to crisp up!), using a method that’s even easier than tornadoes.
When they’re ready, serve these up with a choice of seasoning and ‘toppings’ as a potato snack, appetizer, or side dish at BBQs, potlucks, and other gatherings. Or, get the kids involved as a fun new way to enjoy potatoes during a mid-week meal!
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- The Ingredients
- How To Make Tornado Potatoes On A Stick
- FAQs
- Related Crispy Potato Recipes
- Crispy Accordion Potatoes On A Stick (Potato Skewers) Recipe
The Ingredients
- Potatoes: you can experiment with different varieties here to see which you prefer – Yukon Gold, Maris Piper, Russet, Charlotte, etc., should all work. Certain varieties will become crispier than others.
- Salt: to season.
- Oil: to help the accordion potatoes become crispier in the oven. Alternatively, use butter (or dairy-free butter for vegan potato skewers).
The Toppings
The best thing about these potato skewers is how versatile they are. Just like with tornado potatoes, this dish is ALL about the seasonings and topping. Here are just a few options:
- Fresh herbs: like parsley, dill, chives, green onion (spring onion), etc.
- Spices/Seasonings: garlic powder , onion powder, smoked paprika, chili/cayenne, chili flakes , or pre-mixed seasonings like a BBQ/Fajita style mix, za’atar , etc. You can also buy popcorn seasonings in all types of flavors (sour cream, pizza, etc) that would work well (though they often aren’t very ‘natural’).
- Cheese : finely grated parmesan will work very well. Or you could add nutritional yeast to the seasoning mix.
- Sauce/Dip: ketchup , mayonnaise , mustard , BBQ sauce, Chili sauce , avocado cilantro sauce , yogurt dip, tahini, etc.
- Sweet edition: glaze the potato with honey or maple syrup and/or dust with cinnamon sugar. Serve up with a homemade vegan Nutella dip.
The accordion potato pattern allow you to slightly pull apart the potatoes on a stick, allowing for the seasonings to get into all the crevices – delish!
How To Make Tornado Potatoes On A Stick
Step 1: Cut the potatoes
First, wash and scrub your potatoes well then slice them lengthways about 1/2-3/4-inch in thickness.
The thicker your pieces, the less crispy the center will be. However, cut it too thin and the accordion potato pattern won’t work. Mine were around 3/4-inch for this, though I think 1/2-inch would yield crispier results.
For Thin Slices
To cut the accordion potato pattern, place a potato slice vertically, between two skewers (refer to pictures).
First, slice the potato horizontally (sideways) every 1/4-inch or so – try to be reasonably even about it.
Then, flip over the potato slice and repeat the process, this time slicing diagonally. Try to cut the same 1/4-inch or so apart, though.
Finally, gently stretch the potato to show the pattern, then bring it back together and insert a skewer through the middle to get the potato on a stick.
I need to experiment with this further – the more diagonal the cuts are will have an effect on the pattern, so feel free to experiment a little with different slices to find your perfect pattern/level.
For Accordion boxes
If you want to make the more ‘detailed’ accordion, then you can do this with a square (rather than sliced) bit of potato.
Follow similar steps by placing the potato between the skewers and slicing first horizontally, then flipping over and slicing diagonally.
Gently pull the potato from both ends to loosen up the pattern and twist it lightly in your hands. Then push it back together and push a skewer going up through the middle of the slice (voila – potatoes on a stick!)
Step 2: Soak the potato slices
Soak the potato slices in water for 10 minutes. This will reduce some of the potatoes’ excess starch and allow them to become crispier when baking.
Use boiling water and soak the potatoes for 20 minutes if you want to par-cook the potato and reduce the baking time.
Once soaked, pat the potato thoroughly dry with a kitchen towel. If they’re not dry, they won’t crisp up as much.
Step 3: Bake the potatoes on a stick
First, lightly pull the potato accordions apart and twist on the skewer. Then, brush/spray with a little olive oil and optionally sprinkle some salt and bake in the oven for around 40 minutes at 350ºF/175ºC flipping once halfway.
If you used the par-boil method, this will be reduced, so check on them at 30 minutes.
Step 4: Season/Top the accordion potatoes
This is the best bit – choose what toppings you want to enjoy these crispy potato skewers with. Check out the list above for tons of ideas, and enjoy!
I used a simple combination of homemade ketchup and fresh parsley with some sea salt.
To Store: just like many potato options (I’m looking at you crispy fries), these potatoes on a stick are best when consumed fresh and warm. If you do have any leftovers store them in a container in the refrigerator for between 1-2 days and then reheat in the oven to allow them to crisp up once more.
Related Crispy Potato Recipes
- Crispy Parmesan Potato Stacks (Muffin Tin Potatoes)
- Homemade Baked Potato Skin Chips
- Super Crispy Smashed Potatoes (With Herbs)
- Rosemary Garlic Crispy Roasted Potatoes
- How to Make Home Fries (3 Ways)
- Air Fryer Breakfast Potatoes
Also, why not try this fun recipe for Spiced Corn Ribs (Corn ‘Riblets’) !
Ingredients1x2x3x
- ▢ 4 potatoes Yukon Gold, Maris Piper, Russet, Charlotte, etc.
- ▢ 2 Tbsp olive oil or butter/ dairy-free butter
- ▢ 1/2 tsp salt
Toppings (check the main post for tons of options)
- ▢ ketchup
- ▢ parsley
Instructions
Step 1: Cut the potatoes
- Wash & scrub your potatoes well then slice them lengthways about 1/2-3/4-inch in thickness. The thicker your pieces, the less crispy the center will be. However, cut it too thin and the accordion potato pattern won’t work. Mine were around 3/4-inch for this, though I think 1/2-inch would yield crispier results.
For Thin Slices
- To cut the accordion potato pattern, place a potato slice vertically, between two skewers (refer to pictures).
- Slice the potato horizontally (sideways) every 1/4-inch or so – try to be reasonably even about it.
- Flip over the potato slice and repeat the process, this time slicing diagonally*. Try to cut the same 1/4-inch or so apart, though.
- Gently pull the potato from both ends to loosen up the pattern and twist it lightly in your hands. Then push it back together and push a skewer going up through the middle of the slice.
For Accordion boxes
- If you want to make the more ‘detailed’ accordion, then you can do this with a square (rather than sliced) bit of potato. Follow similar steps by placing the potato between the skewers and slicing first horizontally, then flipping over and slicing diagonally.
Step 2: Soak the potato slices
- Soak the potato slices in water for 10 minutes. This will reduce some of the potatoes’ excess starch and allow them to become crispier when baking. Use boiling water and soak the potatoes for 20 minutes if you want to par-cook the potato and reduce the baking time.
- Once soaked, pat the potatoes thoroughly dry with a kitchen towel. If they’re not dry, they won’t crisp up as much.
Step 3: Bake them
- Brush/spray with a little olive oil and optionally sprinkle some salt and bake in the oven for around 40 minutes at 350ºF/175ºC flipping once halfway. If you used the par-boil method, this will be reduced, so check on them at 30 minutes.
Step 4: Season/Top the accordion potatoes
- This is the best bi – choose what toppings you want to enjoy these accordion potatoes on a stick with. Check out the list above for tons of ideas, and enjoy!
Video
Notes
- I need to experiment with this further – the more diagonal the cuts are will have an effect on the pattern, so feel free to experiment a little with different slices to find your perfect pattern/level.
- For potential Air Fryer and Deep Fryer methods, check out the FAQs above this recipe card (in the main post)!
- For topping/seasoning options, check out the Ingredients section of the post, above this recipe card!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Crispy Accordion Potatoes On A Stick (Potato Skewers)
Ingredients
- 4 potatoes Yukon Gold, Maris Piper, Russet, Charlotte, etc.
- 2 Tbsp olive oil or butter/ dairy-free butter
- 1/2 tsp salt
Toppings (check the main post for tons of options)
- ketchup
- parsley
Instructions
Step 1: Cut the potatoes
- Wash & scrub your potatoes well then slice them lengthways about 1/2-3/4-inch in thickness. The thicker your pieces, the less crispy the center will be. However, cut it too thin and the accordion potato pattern won’t work. Mine were around 3/4-inch for this, though I think 1/2-inch would yield crispier results.
For Thin Slices
- To cut the accordion potato pattern, place a potato slice vertically, between two skewers (refer to pictures).
- Slice the potato horizontally (sideways) every 1/4-inch or so - try to be reasonably even about it.
- Flip over the potato slice and repeat the process, this time slicing diagonally*. Try to cut the same 1/4-inch or so apart, though.
- Gently pull the potato from both ends to loosen up the pattern and twist it lightly in your hands. Then push it back together and push a skewer going up through the middle of the slice.
For Accordion boxes
- If you want to make the more ‘detailed’ accordion, then you can do this with a square (rather than sliced) bit of potato. Follow similar steps by placing the potato between the skewers and slicing first horizontally, then flipping over and slicing diagonally.
Step 2: Soak the potato slices
- Soak the potato slices in water for 10 minutes. This will reduce some of the potatoes’ excess starch and allow them to become crispier when baking. Use boiling water and soak the potatoes for 20 minutes if you want to par-cook the potato and reduce the baking time.
- Once soaked, pat the potatoes thoroughly dry with a kitchen towel. If they’re not dry, they won’t crisp up as much.
Step 3: Bake them
- Brush/spray with a little olive oil and optionally sprinkle some salt and bake in the oven for around 40 minutes at 350ºF/175ºC flipping once halfway. If you used the par-boil method, this will be reduced, so check on them at 30 minutes.
Step 4: Season/Top the accordion potatoes
- This is the best bi - choose what toppings you want to enjoy these accordion potatoes on a stick with. Check out the list above for tons of ideas, and enjoy!
Video
Notes
- I need to experiment with this further - the more diagonal the cuts are will have an effect on the pattern, so feel free to experiment a little with different slices to find your perfect pattern/level.
- For potential Air Fryer and Deep Fryer methods, check out the FAQs above this recipe card (in the main post)!
- For topping/seasoning options, check out the Ingredients section of the post, above this recipe card!
Nutrition
Recipe on Alphafoodie: https://www.alphafoodie.com/crispy-accordion-potatoes/
