![]() I tried to pull as best I could but the door was delicate and I felt like I might break it. But of course I forgot about the other thing - you know OPENING the door. Scared of having someone walk in mid-pee I shut the door as best I could and did my business quickly. There was only one door and I couldn't close it properly to lock it. It was at a place where the doors were a bit water damaged so the doors didn't quite close properly. We were at a restaurant with friends and I went to the bathroom. I got into some other strife of a different kind recently. I'll just be more careful from now on not to hurt my hand. There's something about these accordion potatoes that is so moreish, that you want to keep making them all the time because you want to keep eating them. But once the pain went away over the next week I couldn't help but try these again. The reason why I tested them over such a long period was because I did accidentally stab my hand with the skewer and that was very painful. Don't forget the salt at the end - potatoes love salt!ĩ - To make these super crispy (like so crunchy that you can hear every bite) add a final dusting of grated parmesan in the last 5 minutes of baking.ġ0 - These accordion potatoes are AMAZING dipped in ranch sauce or with your favourite dip. Place a thick cloth over the sliced potato and then insert the skewer in.Ĩ - The seasoning is a simple but utterly delicious browned butter, garlic powder and parsley butter. This is a CRUCIAL step for crunchy potatoes.Ħ - To ensure that the skewer goes through the potato, you will let them sit in boiling water for 10 minutes to soften them a little (which also removes more of the starch).ħ - Placing the potato slice on the skewer is the hardest part and I accidentally hurt my hand doing it once. Soaking them in hot water washes the starch off and also prevents the potatoes from browning. First you will do tiny vertical cuts, then you will flip the potato slice over and cut it diagonally.ĥ - To make these accordion potatoes as crispy as possible, you will need to wash the starch off these several times. Make sure your chopping board sits securely on your bench (place a flat damp cloth underneath it to steady it).Ĥ - Use skewers (not chopsticks!) to make the cuts. ![]() You will only use the centre of the potatoes, not the rounded sides (bake and fill the rounded ends with your favourite baked potato filling).ģ - Cut the potatoes no more than 1cm/0.4inch thick (thicker is easier but doesn't crisp up as well). Both these varieties are good all rounder potatoes.Ģ - Large, long potatoes are the best shape. ![]() If you want crispy, crunchy accordion potatoes first time then follow these tips:ġ - Use a waxy potato like Dutch Creams or Yukon Gold (starchy potatoes are better for mash). I also share more tips on getting your accordion potatoes super crunchy. To make accordion potatoes you only need some skewers and a sharp knife to get that signature accordion cut. Laura sent them to me and I've been busy testing these over the past couple of months to arrive at the best accordion potato recipe! These delicious accordion potatoes are like a cousin of the hasselback potato with cuts made into them to increase the crispiness.Ī couple of months ago these went crazy on Tik Tok and I'm not sure who started it. Fortunately I love potatoes so even the not so amazing ones were good. With a garlic, herb and parmesan flavour these ingeniously cut accordion potatoes are fun to make and eat! This is a pushy recipe Dear Reader!Ĭonfession: I have gone through a lot of potatoes to arrive at this accordion potato recipe Dear Reader. Accordion potatoes went viral on TikTok and this is my version that guarantees the most delicious waffle cut accordion potato chips that are baked in the oven (not deep fried!).
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