Accordion Potatoes

4-6 medium potatoes
6 tablespoons olive oil
1 tablespoon salt
1 tablespoon rosemary
pepper to taste


Preheat oven to 400. Spread half of the olive oil over the bottom of an oven-safe dish. With a sharp knife, slice each potato into approximately 1/8 inch slices WITHOUT cutting all the way through the potato*, leave about a 1/8-1/4 inch thick bit of intact potato along the bottom. Arrange on the dish, sliced side up. Brush with remaining oil and sprinkle with rosemary, pepper and salt. Bake 45-50 minutes or until cooked through and the sections are starting to separate. Remove from pan and serve.

*I have heard of placing the potato on the indent of a wooden spoon and then slicing until you hit wood but a steady hand works just as well.

My thoughts:
Another easy, classic potato dish. I used red skin potatoes because that is what I had on hand but Yukon Gold or Russet would work just as well. You could add other spices to heat it up a bit but we were having a spicy main course so I went the simple route with the rosemary. I have heard of a variation of this dish called “hasselback potatoes” but I like “accordion potatoes” better-more descriptive and free of any reminders of David Hasselhoff. I also left the skins on which is a departure from the traditional Swedish recipe which calls for the skins to be completely removed.


  1. Ooo! Accordian potatoes sound and look like fun! What’s the texture of these like once cooked? They look like they’d perhaps taste a bit like hot chips – crunchy with a little softness in the middle?

  2. those are so cool! i think the skins on looks great especially with the red potatos. such a neat way to make potatos, i love it!

  3. The texture is crunchy on the outside, soft in the middle, just like you thought, Ellie!

  4. This reminds me of the potatoes that a Greek restaurant here offers with their gyros. They call them “cottage potatoes.” THey are really good as I’m sure these are as well!

  5. I love the picture! The pototes just look so…happy.

  6. Looks soo great..Thanks..!!

  7. yum! my mom used to make these sometimes to accompany our sunday dinners. it’s very nostalgic for me and i can’t believe i haven’t thought of them since! i used to love the crispy bottoms the best.

  8. Are you saying you don’t like the tanned beyond all belief former Knightrider babe?

  9. Those look really nice, I LOVE potatoes

  10. Acme Instant Food

    I’m getting ready to throw a tapas party and I think I’ll prepare these and pair them with the spicy tomato sauce for dipping. I may have to toss in different varieties, such as purple potatoes for some fun.