Crispy Cheesy Accordion Potato Skewers Step-by-step instructions

Before you start

Before you begin, ensure your potatoes are washed, dried, and trimmed into rectangular shapes to make slicing easier. Have your wooden chopsticks and bamboo skewers ready on a clean cutting board.

Prepare the garlic herb butter by melting the butter and whisking in the spices, ensuring the salt is fully incorporated. Preheating your air fryer or oven is crucial, as the potatoes need a hot environment immediately to begin crisping the delicate edges of the accordion folds.

Instructions

Slicing and Threading

1. 1Slice and Skewer the Potatoes
   Place a potato between two wooden chopsticks to prevent slicing all the way through. Make straight vertical cuts across the potato. Flip the potato and make diagonal 45-degree cuts on the reverse side. Carefully thread each sliced potato onto a long bamboo skewer. Gently pull both ends of the potato along the skewer to expand the cuts into an intricate, flexible accordion lattice pattern.
   Look for The potato should look like a flexible, accordion-style lattice when gently pulled apart.
   Tip Keep the chopsticks close to the potato to ensure the slices are consistent and deep without cutting completely through.

The potato should look like a flexible, accordion-style lattice. When you pull the ends of the skewer, the potato should expand evenly without any individual slices breaking off. Ensure all slices are deep enough to create the lattice effect but not so deep that the potato loses its structural integrity.

Seasoning and Roasting

2. 2Season and Roast
   In a small mixing bowl, whisk together the melted butter, minced garlic, smoked paprika, garlic powder, and sea salt. Using a pastry brush, generously coat every nook and cranny of the potato skewers with the seasoned butter mixture. Place the skewers in an air fryer or preheated oven at 400°F (200°C) and roast for twenty-five minutes until the edges are deeply crisp and golden-brown.
   Look for The potatoes should be deeply golden brown and the edges should look crispy.
   Tip Ensure the butter gets deep into the accordion folds for maximum flavor in every bite.

The potatoes should be evenly coated with the herb butter, with the garlic and spices visible in the folds. During roasting, the potatoes should begin to brown steadily.

The smell of roasted garlic and browned butter should be fragrant and pleasant, indicating the seasoning is caramelizing correctly on the surface.

Final Melting and Garnish

3. 3Melt Cheese and Serve
   Remove the skewers from the heat and sprinkle the finely grated parmesan cheese evenly over the potatoes. Return the skewers to the air fryer or oven for three additional minutes to allow the cheese to melt and crisp slightly. Remove carefully, garnish with fresh minced chives, and serve immediately while the exterior remains shatteringly crisp and the center stays tender.
   Look for The parmesan cheese should be melted and lightly browned on the edges of the potato folds.
   Tip Serve these immediately to enjoy the contrast between the crispy exterior and the soft, buttery interior.

The parmesan cheese should be fully melted and clinging to the crispy edges of the potato. The overall appearance should be vibrant and appetizing, with the golden-brown potato contrasting beautifully with the melted cheese and the fresh green chives added right before serving for a pop of color.

Common mistakes

A common mistake is slicing too deep, which will cause the potato to fall apart on the skewer. Always use the chopsticks as a physical barrier to stop your knife.

Another issue is overcrowding the air fryer or oven, which prevents proper air circulation and leads to soggy potatoes rather than crispy ones. Ensure there is enough space between each skewer so the hot air can reach all sides of the potatoes during the roasting process.

How to tell it’s done

The potatoes are done when they reach a deep, golden-brown color and the edges are visibly crispy. The cheese should be melted and slightly browned in spots, indicating the heat has fully penetrated the folds.

When you lift a skewer, it should feel rigid but flexible, and the potato should be tender all the way through to the center. There should be a noticeable crunch when you bite into the edge of a fold.