accordion fingerling potatoes

yumivore accordion potatoes (1)

Every once in a while a side dish will steal the show. I first had these fingerling potatoes at a friend’s pool-side picnic and all of the guests found the dish to be a fun way to serve up spuds. Easy to prepare, these accordion-cut potatoes are a conversation-starter and remain memorable even while you’re clearing plates from the table. Adapted from Food & Wine magazine, here’s the recipe:

accordion fingerling potatoes
1 pound washed fingerling potatoes
1/4 cup extra virgin olive oil
2-3 garlic cloves, minced
Kosher salt or rock salt to taste
Fresh ground black pepper to taste
1-2 tablespoons fresh chopped parsley for garnish

yumivore accordion potatoes (2)

Note: Try different seasoning options such as adding smoked paprika to the mix. Another option, in place of the parsley, add fresh chopped dill or rosemary to the olive oil and garlic mixture before tossing with the potatoes and placing in the oven.

Preheat the oven to 400°. In a small bowl, whisk the olive oil with the minced garlic and add seasoning. Wash the fingerling potatoes (keeping the skins on) then pat dry. Using a sharp paring knife, cut slits into each potato at intervals but be sure not to slice all the way through to the bottom. Toss the pototoes in the olive oil seasoning before placing on a baking sheet. Season with additional salt and pepper. Roast the potatoes with the cut sides up for roughly 35-40 minutes until golden and crisp. Transfer the potatoes to a platter, garnish before serving.

If you’ve ever wondered why potatoes are called spuds, a quick read shares some insight. And Bon Appétit shares the etymology of the word “potato” in their Eat Your Words section.

yumivore accordion potatoes (4)

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10 Responses to accordion fingerling potatoes

  1. Carol Sacks August 16, 2013 at 5:05 pm #

    Fingerlings are marvelous, and your plate is mouthwatering!

  2. Martin D. Redmond August 17, 2013 at 9:51 pm #

    MMM…love fingerling potatoes. Pinning!

  3. Beth (OMG! Yummy) August 20, 2013 at 7:13 am #

    LOVE the extra potato info at the end and the flavor variations. Such a simple fun idea, with, as usual, lovely photography. Nice post Orly!

  4. Deborah Ryan August 20, 2013 at 10:02 am #

    I’ve got my fork ready! Roasted fingerlings are so scrumptious! I especially like the idea of adding rosemary.

  5. yumivore August 20, 2013 at 10:26 am #

    Fingerlings are indeed fabulous, thank you for the sweet note Carol!

  6. yumivore August 20, 2013 at 10:27 am #

    Thanks for dropping for a bite Martin! Delighted to hear you love fingerling potatoes .. and many thanks for sharing on Pinterest!

  7. yumivore August 20, 2013 at 10:29 am #

    Gratitude Beth! These are indeed incredibly easy to make, dress up a table and are a fun twist to try.

  8. yumivore August 20, 2013 at 10:30 am #

    When you have a plate in front of you, they’re hard to resist and I find people grabbing them with their fingers! I love adding rosemary to potatoes and often pluck some out of the garden. Thanks for the sweet note Deb!

  9. Sally - My Custard Pie August 25, 2013 at 12:15 am #

    These look fantastic – have heard of toast rack potatoes but never accordion.

  10. yumivore August 25, 2013 at 12:30 am #

    Thanks Sally for dropping by! I myself haven’t heard of toast rack, now I’m curious, do share!