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Crispy Baked Accordion Potatoes with Chipotle Mayo Recipe

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★★★★★

4.5 from 88 reviews

Crispy Baked Accordion Potatoes served with a smoky, tangy chipotle mayo. These tender yet crunchy sliced potatoes are brushed with a flavorful garlic herb marinade and baked to golden perfection, making a unique and delicious side dish or snack that’s vegan and packed with herbaceous goodness.

Ingredients

Scale

Potatoes and Marinade

  • 4 medium Yukon Gold or Russet Potatoes
  • 60 ml Avocado oil (or neutral oil)
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Paprika
  • 2 tsp Fresh rosemary (finely minced)
  • 2 tsp Fresh thyme (finely minced)
  • 2 garlic cloves (finely grated)

Chipotle Mayo and Garnishes

  • 120 g Vegan mayo
  • 2 tsp Lime juice
  • 2 tsp Chipotle paste or adobo sauce
  • Salt (to taste)
  • Black pepper (to taste)
  • 2 tbsp Vegan parmesan
  • 2 tbsp Fresh chives (finely chopped)

Instructions

  1. Preheat oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking the potatoes to a crispy finish.
  2. Make the marinade: In a shallow bowl, combine avocado oil, kosher salt, black pepper, paprika, fresh rosemary, thyme, and finely grated garlic to create a fragrant garlic herb marinade. Set it aside.
  3. Prep the potatoes: Slice a thin strip off two opposite sides of each potato so they can sit flat. Then cut each potato into 1/4-inch thick planks. Submerge the planks in cold water to prevent oxidation while you continue preparation.
  4. Make accordion cuts: Place one potato plank between two skewers or chopsticks to avoid slicing all the way through. Slice straight across the plank very close together without cutting completely through. Flip the plank and make diagonal cuts at a 45° angle. Return the sliced planks to cold water to keep them crisp. Repeat for all planks.
  5. Dry and season: Thoroughly pat the potato planks dry with a clean towel. Lay them on a room-temperature sheet pan and generously brush both sides with the prepared garlic herb marinade, ensuring deep flavor penetration.
  6. Bake: Bake the potatoes in the preheated oven for 12–15 minutes until the bottom becomes golden and crisp. Flip each potato and bake for another 12–15 minutes until they are deeply crispy and sizzly. For an extra crispy texture, broil the potatoes for 1–2 minutes at the end, watching carefully to avoid burning.
  7. Make the chipotle mayo: While the potatoes bake, prepare the chipotle mayo by mixing vegan mayo, lime juice, salt, black pepper, and chipotle paste or adobo sauce. Start with a small amount of chipotle paste, then adjust the heat level according to your taste.
  8. Finish and serve: Let the baked potatoes rest for 5 minutes to set. Sprinkle them with vegan parmesan and chopped fresh chives. Serve hot with the smoky chipotle mayo on the side for dipping.

Notes

  • Use neutral oils like avocado or grapeseed oil to keep the flavor light and promote crispiness.
  • Soaking the potatoes in cold water before baking helps remove excess starch and improves crunchiness.
  • Using skewers or chopsticks prevents cutting fully through the potato, maintaining the accordion effect.
  • Broiling at the end enhances crispiness but watch closely to avoid burning.
  • The chipotle mayo can be customized for spiciness or swapped with regular mayo if not vegan.
  • For best flavor, use fresh rosemary and thyme, finely minced.
  • Letting potatoes rest after baking helps crispen exterior further as they cool slightly.

Keywords: baked potatoes, accordion potatoes, crispy potatoes, chipotle mayo, vegan side dish, herb roasted potatoes, smoky mayo dip

Find it online: https://kitchenbyrita.com/crispy-baked-accordion-potatoes-with-chipotle-mayo-recipe/