Crispy Accordion Potatoes Recipe | Criss cross fried potatoes (baked, deep fried & air fried methods)
Crispy Accordion Potatoes recipe are a delicious, fun side dish with thinly sliced potatoes, baked to golden perfection and seasoned.
Ingredients
- 3 potatoes (preferably large & long)
FOR GARLIC BUTTER COATING
- 1/4 cup butter (we used vegan butter)
- 3-4 garlic pods (mashed)
- 1/ tsp black pepper powder
- 1 tsp oregano
- 1/2 tsp paprika powder or red chilli powder
- Salt to taste
- 1 tbsp coriander leaves
FOR CORN FLOUR COATING
- 2 tbsp corn flour
- 1/2 tsp red chilli powder
- 1/4 tsp black pepper powder
- 1/4 tsp turmeric powder
- 1/2 tsp roasted cumin powder
- 1/2 tsp garam masala
- Salt to taste
- Lots of oil (if deep frying)
- 2 tbsp oil (if air frying)
Instructions
- Take potatoes, as much as you want and wash them so well. You can make this recipe with peels on or off.
- Cut the rounded edges from all the sides of potato.
- Then cut the potatoes into ¼ inch slices/planks from the middle. (we get two planks per potato)
- Further cut the slices into rectangular shape planks.
- Now take a first plank (keeping the second in water till use) and place a pair of wooden skewers or chopsticks on each side of the potato plank.
- Using a knife, make vertical (up and down) slices in the potato, pretty close apart. The skewers will stop the knife from slicing the plank all the way through.
- Flip over the potato plank and make slices on a 45° diagonal, again very close together. The skewers will remain as it is.
- Give them a gentle stretch and see the magic you have created with your knife & skewers.
- Place this accordion potato in ice cold water and slice the rest of potatoes.
- Rest them for 10 minutes.
- In the meantime, add vegan butter, garlic, black pepper powder, oregano, paprika powder or red chilli powder, salt and coriander leaves into a microwave safe bowl.
- Microwave for 45 to 60 seconds or until butter melts. You can melt the butter other way also if don't have Microwave.
- Going back to potato planks, insert a skewer in each of the plank as shown in picture and video. However this step is optional. But do soak skewers in water for 8-10 minutes otherwise they may catch fire in oven.
- Brush the garlic butter on each side of the plank.
- Bake in preheated oven @230°C for 15-20 minutes on one side.
- Flip the potatoes.
- Again bake them on same temperature and time. They need to be baked till brown and crisp, so timing may vary.
- Take out and enjoy them with a dip of your choice.
- We also made them by deep frying and air frying using different coating and for that mix corn flour, red chilli powder, black pepper powder, turmeric powder, roasted cumin powder, garam masala and salt.
- Mix them.
- Coat potato planks very well.
- For deep frying, add them to the moderate hot oil.
- Fry them from both sides by stretching them using fork or skewers so that their internal look should be visible. Don't make too brown or crisp.
- Take them out.
- Let the oil turn super hot.
- Now again add fried potato planks and fry till brown and crisp by turning their sides.
- Likewise for making them in air fryer, put potato planks in air fryer basket and spray oil over them.
- Air fry @200°C for 20-25 or until crisp. Do turn their sides during half time.
- Enjoy crisp with a dip of your choice.
Notes
The leftover edges of the potatoes can be used in making any vegetable or paratha. We used them in the making of french fries.