Crispy Garlic Accordion Potatoes

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

💡 Tip: Getting the oven hot early ensures a crispy exterior.

Cut the squared potato blocks into slices roughly 1/2-inch thick. Place two chopsticks or wooden skewers horizontally on either side of a potato slice to act as guards.

💡 Tip: The chopsticks prevent you from cutting all the way through the potato.

Make closely spaced vertical cuts across the potato slice. Flip the slice over completely, then make diagonal cuts across the second side.

💡 Tip: Keep cuts consistent for an even accordion stretch.

Carefully thread a wooden skewer through the length of each potato slice, gently expanding the cuts to reveal the accordion pattern. Soak the skewers in cold water for 10 minutes, then pat completely dry.

💡 Tip: Soaking removes excess surface starch, maximizing crispiness.

In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, dried oregano, sea salt, and black pepper.

💡 Tip: Ensure the spices are thoroughly combined in the oil.

Arrange the potato skewers on the prepared baking sheet. Generously brush both sides of each potato with the seasoned oil mixture, making sure it gets into the cuts.

💡 Tip: A pastry brush works best to penetrate the accordion gaps.

Bake in the preheated oven for 30 to 35 minutes, turning halfway through, until the edges are deeply golden brown and crispy.

💡 Tip: If they aren't crispy enough, broil on high for the last 2 minutes.

Remove from the oven, garnish with chopped fresh parsley, and serve immediately while warm.

💡 Tip: Serve with your favorite dipping sauce like vegan aioli or ketchup.