× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.my.

OK Cancel

U.S. “Accordion” Crispy Potato

Accordion Crispy potato with dark miso glaze

Share this

Print Recipe
Potato Type: Russet



Prep Time

15 Mins

Cook Time

30 Mins


Serves 4


Accordion Crispy potato with dark miso glaze


  • 4nos U.S. Russet Potatoes (medium size)
  • 20gm Unsalted butter
  • 10gm Dark Miso
  • 2gm English Parsley

Curry Aioli

  • 10gm Curry Powder
  • 50gm Mayonnaise


  1. Standby a small mixing bowl. Add the Unsalted butter, dark miso and chopped English parsley. Keep aside.
  2. Standby another small mixing bowl. Add the curry powder and mayonnaise. Keep aside as well.
  3. Peel the U.S. Russet potatoes. Then, cut the ends of the potatoes. Cut the U.S. Russet potatoes lengthwise into 1/4 – 3/8-inch slices. Do not cut larger than 1/2 inch. Larger slices are slightly harder to manipulate and also do not get as crispy when baked.
  4. Place the potato horizontally. Place the skewer on both sides of the potato. Use skewers as a base so that you do not cut all the way through the potato and cut vertical lines. Keep the lines close to each other so you make the accordion shape. (For those that like to get technical, try to keep the lines no more than 1/16 inches apart.
  5. In the same fashion, flip the potato over and cut diagonal lines.
  6. Push the skewer through the potato. (I find it best to leave the potato on the cutting board, place my hand over the potato to hold it down, and gently push the skewer through the centre of the potato. Please be careful so that you do not pierce yourself with the skewer.)  Gently stretch out the potato, starting with the bottom and work towards the middle.
  7. While you are slicing the potatoes, keep the potatoes that you have already cut in cold water. This helps to keep the potatoes from turning brown.
  8. Now, brush the miso butter mixture onto both sides of the potatoes.
  9. Once both sides of the potato skewers are coated with the butter mixture, it is time to transfer them into the oven. Place the potatoes in a pre-heated oven at 350°F for about 45 minutes flipping gently halfway through. Once done place it on the plate and served with the curry Aioli.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up