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Accordion Potatoes


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Accordion Potatoes


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Accordion Potatoes

How great looking are these? On this “potato festival” we are forced to constantly reinvent these little spuds, and it’s easy to get bored. But 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.


  • Prep Time : 10 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 10 min


8 to 10


  • 2 1/2 pounds medium sized red potatoes, scrubbed
  • 6 cloves garlic, chopped
  • 1/4 cup olive oil
  • 1 tablespoon Kosher salt
  • Freshly ground black pepper


Preheat oven to 375°F.

Carefully slice each potato crosswise, about 8 times or every 1/8-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 to 60 minutes or until tender and browned.

From the Joy of Kosher Cookbook, order your copy 199 more recipes.



About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




2 Responses to Accordion Potatoes

  1. 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,

    • 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.

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