How great looking are these?
These babies are too fabulous for words! The secret is the red-skinned potatoes: they hold their shape well and are creamier and slightly sweeter than russet potatoes. Crisp chopped garlic, coarse flake kosher salt, freshly ground black pepper, and quality olive oil finish off this superb show-stopping side.
Accordion Potatoes
Servings
8 Servings
Ingredients
- 2½ pounds medium-sized red potatoes scrubbed
- 6 cloves garlic chopped
- ¼ cup extra virgin olive oil
- 1 tablespoon Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 375°F.
- Carefully slice each potato crosswise, about 8 times or every ⅛-inch, but not slicing all the way through to the bottom, leaving about ¼-inch intact on the bottom.
- Place potatoes on a large rimmed baking sheet and sprinkle garlic evenly over all potatoes. Drizzle with olive oil and sprinkle with salt and pepper.
- Bake for 45-60 minutes or until tender and browned.
- From the Joy of Kosher Cookbook. Order your copy, for 199 more recipes.
Hey Lola – thanks for commenting, I am so sorry, it’s terrible when that happens. I do make this recipe all the time and if you’d like to try it again I can recommend two things. 1. cut the slices super thin – you will be able to pick/cut them off one by one and they will be like chips – YUM! 2. when you spice, double it all if you want more flavor, and push the garlic, salt, pepper into/in between the slices. Also when you drizzle with olive oil make sure it gets in between the slices.
I cooked these according to the instructions. they were in the over for 1 1/2 hours and still came out hard and without any flavor. I had to toss them. Very disappointed,