These accordion potatoes make a fun and tasty side dish or snack. Potatoes are sliced into thin, connected sections and fried until golden brown. It is so easy to make and it goes so well with the with a creamy garlic dip.

Tip #1

Slice Evenly: Use chopsticks or wooden spoons as guides to prevent slicing all the way through the potato. This ensures that each slice is even, helping the potato cook uniformly and fan out beautifully when fried.

Tip #2

Soak to Crisp: Soaking the sliced potatoes in cold water before frying is crucial. It removes excess starch, which not only helps in achieving a crisper finish but also prevents the potatoes from sticking together during frying.

Tip #3

High Heat Frying: Make sure your oil is hot enough (around 350°F) before adding the potatoes. A properly heated oil ensures that the potatoes start crisping immediately, reducing oil absorption and enhancing that sought-after crunchy texture. Always fry in small batches to maintain the temperature and prevent overcrowding, which can lead to soggy potatoes.

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Accordion Potatoes

Total Time: 45 minutes

Servings: 4

Ingredients

4 medium-sized potatoes
Vegetable oil for frying
salt & pepper to taste

1/4 cup mayonnaise
2 crushed garlic
4 tbsp milk
1 tsp oyster sauce
1 tsp soy sauce
salt and pepper to taste

Preparation

Wash the potatoes thoroughly and pat them dry. Place a potato on a cutting board between two chopsticks or wooden spoons to prevent cutting all the way through. Slice the potato into thin, connected sections, about 1/8 to 1/4 inch apart. Repeat with all potatoes.
Place the sliced potatoes in a bowl of cold water for about 30 minutes. This helps remove excess starch, making the potatoes crispier when fried.
Fill a deep fryer or a heavy pot with enough vegetable oil to submerge the potatoes completely. Heat the oil to 350°F (175°C).
Remove the potatoes from the water and thoroughly pat them dry with paper towels. Moisture on the potatoes can cause the oil to splatter during frying.
Carefully lower the potatoes into the hot oil. Fry them in batches to avoid overcrowding, which can lead to soggy potatoes. Fry each batch for about 3-5 minutes or until golden brown and crispy.
Place the fried potatoes on a tray lined with paper towels to drain excess oil. Sprinkle additional salt and pepper while they are still hot.
Prepare the Sauce: In a small bowl, mix together mayonnaise, crushed garlic, milk, oyster sauce, and soy sauce. Season with salt and pepper to taste.
Serve these deep-fried accordion potatoes with the prepared sauce. Enjoy them while warm and crispy!