The Spud Gets Fancy: How to Make an Accordion Potato
The potato may be one of the most versatile veggies, but unfortunately it is one of the most ugly. There’s a purple variety that might turn a few head, but the majority have ashen pockmarked, often dirty, lackluster skin.
But still, we love ‘em.
So much in fact, that it’s easy to get carried away and gobble down a mountain of mashed tators or grab one of those Texas-sized bakers to go along with our steak.
A six-ounce plain spud (one that will fit in the palm of your hand) is about 150 calories, and that’s before it gets mashed with sour cream and cheese or dunked in a deep fat fryer. Potatoes rank high on the glycemic index, meaning they can cause an immediate spike in blood sugar, so it’s best to keep the portion under control.
An easy way to bedazzle the homely spud (and a great way to manage your calorie intake) is to create the Accordion or Hasselback Potato. Popularized as the namesake dish of a Swedish restaurant, this fancy baked potato may very well steal the show at your next dinner party.
How to Make an Accordion Potato
The Yukon Gold is the potato of choice for this accordion potato recipe. Credit: Squash Valley Produce, Flickr.
Choose uniform size potatoes for even cooking time and the best presentation. Thoroughly scrub potato and place it on an old wooden spoon. Using a sharp knife, begin to thinly slice the potato but stop before you cut all the way through. The spoon will act as your guide.
The key is to use a really sharp knife and to cut the slices as thin as possible
Melt 1 to 2 teaspoons butter per potato (you can also use olive oil or coconut butter). Gently fan out the slices and pour the butter over the entire potato letting it run between each slice. Generously sprinkle with coarse ground sea salt, pepper and paprika.
Place the potato, cut side down on a baking sheet. Bake for 20 minutes at 400 degrees. Turn right side up and bake another 40 minutes or until the potato is crispy on the outside and soft on the inside.
Ohhh, wouldn’t this be good with a sweet potato, maple syrup and crystallized ginger? How do you take your accordion potato? —Karen