Name: Crispy Air Fryer Accordion Potatoes
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Ingredients: 600–700 g Potato large, preferably Russet; 1.5–2 tbsp Cornstarch for coating; As needed Vegetable Oil in spray bottle; To taste Salt; To taste Black Pepper ground; 1 tsp Dried Oregano; 1.5–2 tbsp Parmesan Cheese finely grated

STOP COOKING WRONGAir Fryer Master

Crispy Air Fryer Accordion Potatoes | Stop Cooking Wrong

Prep

45 mins

Air Fry

20 mins

Servings

4 people

Calories

210 kcal

Stop Cooking Wrong: Pro Secret

Common Mistake

Do not skip the soaking and drying steps. Excess starch and moisture can prevent the accordion potatoes from becoming properly crisp in the air fryer.

The Right Move

Dry the potato pieces thoroughly before coating them with cornstarch, then arrange them in a single layer with space between each piece so hot air can circulate evenly.

Ingredients

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1.3–1.5 lbPotato

large, preferably Russet

1 ½–2 tbspCornstarch

for coating

As neededVegetable Oil

in spray bottle

To tasteSalt

To tasteBlack Pepper

ground

1 tspDried Oregano

1 ½–2 tbspParmesan Cheese

finely grated

Instructions

Prepare the potatoes

Wash and peel the potatoes. Trim the sides to create even rectangular blocks. Cut each block into slices about 1/2 inch (1.2 cm) thick.

Create the accordion pattern

Place one potato slice between two wooden skewers. Make straight perpendicular cuts along the entire length of the slice, spacing them about 1/8 inch (3 mm) apart. The skewers will prevent the knife from cutting all the way through.

Keep the skewers close against the potato slice to create evenly spaced cuts without slicing through the potato.

Make the diagonal cuts

Turn the potato slice over and make diagonal cuts at a 45-degree angle to the skewers along the entire length. Then cut the slice lengthwise into 3–4 accordion-shaped sticks. Repeat with the remaining potato slices.

Soak the potatoes

30m

Place the potato accordion sticks in a large bowl and cover them with cold water. Let them soak for 30 minutes to remove excess starch.

Dry thoroughly

Drain the potatoes and spread them over a clean kitchen towel or paper towels. Pat and dry them thoroughly on all sides. The potato pieces should be completely dry before coating.

Thorough drying is essential for a crisp exterior.

Coat with cornstarch

Arrange the dry potato accordion sticks in a single layer on a board or rack. Dust them lightly with cornstarch through a fine sieve, turn them over, and dust the other side. Gently tap each piece to remove excess cornstarch.

Air fry until tender

355°F12m

Arrange the potato accordion sticks in the air fryer basket in a single layer, leaving space between them. Lightly spray with vegetable oil. Air fry at 180°C (356°F) for 12 minutes, until the potatoes are cooked through.

Crisp the potatoes

390°F8m

Carefully turn the accordion potatoes over and lightly spray them with vegetable oil again. Increase the temperature to 200°C (392°F) and air fry for 8 minutes, or until golden brown and crispy.

Shake basket

Season and serve

Transfer the crispy potatoes to a bowl. Season with salt and ground black pepper to taste, then add the dried oregano and grated Parmesan. Gently toss by shaking the bowl until evenly coated.