These accordion potatoes are cut with a tight accordion crosshatch, quickly simmered so they cook through fast, then roasted on a hot sheet pan for crisp edges and deep golden color. Before baking, you brush them with smoky paprika olive oil. At the end, roasted garlic gets mashed into butter with rosemary plus thyme or parsley—use whichever you have.

Ingredients

Potatoes

• 4 medium Yukon Gold potatoes (Russets work too)

• Flaky sea salt + chopped chives (optional, to finish)

Seasoned olive oil (for brushing before baking)

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon smoked paprika

Roasted garlic herb butter

• 1 whole garlic bulb

• 1–2 teaspoons olive oil (for roasting the garlic)

• 1/4 cup butter (½ stick), softened

• 2 teaspoons fresh rosemary, finely minced

• 2 teaspoons fresh thyme, finely minced (optional)

• 2 tablespoons fresh parsley, finely chopped (optional)
  (Use thyme or parsley—both work. If you love herbs, you can do a little of each.)

Instructions

1) Roast the garlic

1. Heat oven to 425°F (220°C).

2. Slice the top ¼ inch off the garlic bulb so the cloves are exposed.

3. Place on foil, drizzle with 1–2 tsp olive oil, and wrap into a loose packet.

4. Roast 35–45 minutes, until the cloves are soft and caramelized.

2) Preheat the sheet pan

• While the garlic roasts, place a large sheet pan in the oven to preheat.

3) Cut potatoes into rectangles

1. Trim a thin slice off all 4 sides of each potato to square it off.

2. Slice into ¼-inch thick rectangles/planks.

3. Keep them in cold water as you work to prevent browning.

4) Cut the accordion pattern (with skewers/chopsticks)

1. Place one potato rectangle on a cutting board.

2. Lay two wooden skewers (or chopsticks) lengthwise along the two long sides of the potato. This stops your knife so you don’t slice all the way through.

3. Using a sharp knife, make thin cuts straight across the potato, very close together, letting the skewers stop the blade.

4. Flip the potato over, reset the skewers if needed, and slice again on a 45° diagonal, same close spacing.

5) Parboil (5–6 minutes)

1. Bring a pot of salted water to a gentle boil.

2. Add the potato planks and simmer 5–6 minutes (tender, not falling apart).

3. Lift them out carefully with a slotted spoon/spider.

4. Let them steam-dry 2–3 minutes, then pat dry gently.

6) Mix the seasoned olive oil

• Stir together olive oil, kosher salt, pepper, and smoked paprika.

7) Bake (build the crust)

1. Carefully remove the hot sheet pan and lightly oil it.

2. Brush both sides of each plank with the seasoned olive oil.

3. Arrange in a single layer on the hot pan.

4. Bake 12–15 minutes, until the bottoms are crisp and deeply golden.

5. Flip and bake 10–15 minutes more, until browned and sizzling at the edges.

8) Make the roasted garlic herb butter

1. Squeeze the roasted garlic cloves into a bowl and mash into a paste.

2. Mix with softened butter, rosemary, and thyme or parsley (your choice).

9) Finish with roasted garlic butter

1. Pull the pan out and brush the tops generously with the roasted garlic butter, working it into the cuts.

2. Return to the oven 2–4 minutes to melt and set.

3. Optional: broil 30–90 seconds for extra crunch—watch closely.

10) Serve

Let the potatoes sit 5 minutes on the pan (they crisp up even more). Finish with flaky sea salt and chives if you want.

Want to make these again without hunting for the recipe? Save it the easy way—pin the photo below to your Pinterest board.

Tips & Tricks for Crispy Accordion Potato Rectangles

• Make the rectangles first (it’s worth the extra minute). Trimming the sides gives you flat, even planks that sit steady on the pan and brown more evenly than rounded slices.

• Keep the planks around ¼ inch thick. Thinner planks get fragile once you start slicing the accordion pattern. Thicker than ¼ inch takes longer to crisp and won’t open up as nicely.

• Skewers are your insurance policy. Set one along each long side so your knife stops automatically. It keeps the potato in one piece and makes the cuts consistent—even if you’re rushing.

• Go for “lots of cuts,” not “deep cuts.” Tight spacing is what creates that accordion look. The goal is many thin slices while leaving a small hinge at the bottom.

• Simmer, don’t blast them with a hard boil. A gentle boil for 5–6 minutes softens the inside without breaking the planks. If the water is violently rolling, the crosshatch can split.

• Steam-dry after draining. Let the potatoes sit in the colander 2–3 minutes before patting dry. That little bit of steam helps surface moisture evaporate so you get crispier edges in the oven.

• Preheat the sheet pan like it’s cast iron. Starting on a hot pan gives you instant sizzle and better browning. If you skip this, the bottoms tend to go soft.

• Brush with the smoked paprika oil first. It builds flavor and color where you actually want it—on the crisp crust—without risking burnt herbs.

• Save the roasted garlic butter for the end. Butter and herbs can darken too fast at 425°F. Brushing it on during the last few minutes keeps the garlic sweet and the herbs fresh-tasting.

• Broil only when you’re already happy with the color. Think of the broiler as a quick “final crunch,” not the main cooking step. Thirty seconds can be enough.

• Want extra-crispy edges? Don’t crowd the pan. Leave a little space between planks so hot air can circulate and the potatoes roast instead of steaming.

• If a plank breaks, roast it anyway. Broken pieces still crisp up beautifully—and they’re usually the first ones to get “taste-tested” off the tray.

Some roast potatoes are “fine.” These are the kind people keep picking at straight off the tray while you’re trying to get dinner on the table.

The secret isn’t anything fancy—it’s the little steps that actually matter: a quick parboil so the centers go fluffy, a good steam-dry so they don’t turn soggy, and enough space in the pan so the edges get properly crisp. Then, right near the end, they get a drizzle of warm garlic-rosemary oil with fresh lemon zest and a tiny bit of honey. It doesn’t make them sweet—it just smooths out the sharpness and makes the flavor feel rounded and restaurant-level.

If you’ve ever had roast potatoes come out pale, soft, or weirdly dry, this is the method that fixes that. Crunchy outside, tender inside, and the kind of aroma that makes everyone wander into the kitchen to “check something.”

Ingredients

(serves 6–8)

For the potatoes

• 3 lb 5 oz Maris Piper potatoes (or Yukon Gold) (about 1.5 kg)

• Sea salt and freshly ground black pepper

• 2–3 Tbsp olive oil (for the roasting tray)

For the garlic-rosemary oil

• 1/3 cup olive oil (80 ml)

• 4–6 garlic cloves, minced

• 1–2 Tbsp fresh rosemary, finely chopped

• Zest of 1 lemon

• 1 tsp honey

• 1/2–1 tsp kosher salt (to taste)

• 1/2 tsp black pepper

Instructions

1. Preheat the oven and heat the tray.
   Heat to 375°F / 190°C /. Place a large roasting tray in the oven while it preheats (a hot tray helps the potatoes start crisping right away).

2. Prep the potatoes.
   Peel the potatoes and cut any large ones so they’re all similar size. Rinse in cold water to remove excess surface starch.

3. Parboil.
   Add potatoes to a large pot, cover with cold salted water, bring to a boil, then cook for 7 minutes. Drain well.

4. Steam-dry and rough up the edges.
   Let the potatoes sit in the colander for 3 minutes to steam dry. Then shake the colander a few times until the edges look fluffy and slightly ragged—those bits are what turn crisp in the oven.

5. First roast.
   Carefully remove the hot tray. Add 2–3 tablespoons olive oil, then tip in the potatoes and spread them into a single layer. Season generously with salt and pepper. Roast for 30 minutes.

6. Make the garlic-rosemary oil.
   While the potatoes roast, warm 1/3 cup olive oil in a small saucepan over low heat. Add minced garlic and stir for 30 seconds to 1 minute, just until fragrant (don’t brown it). Stir in the rosemary, lemon zest, salt, and black pepper. Turn off the heat and mix in the honey. Set aside.

7. Coat and finish roasting.
   After 30 minutes, remove the tray and drizzle about two-thirds of the garlic-rosemary oil over the potatoes. Turn them carefully so the crisping sides stay intact, then return to the oven for 30–40 minutes, turning once more halfway through, until deeply golden and crisp all over.

8. Serve.
   Spoon the remaining garlic-rosemary oil over the potatoes right before serving. Taste and add a final pinch of salt if needed.

If you’re making these again (you will), pin the image below and keep it in your “go-to sides” board.

Tips & Tricks

• Dry potatoes roast. Wet potatoes steam. After you drain them, leave them in the colander for a few minutes until they stop looking shiny. If they still look glossy, they’ll never get that proper crust.

• The shake is the whole point. Don’t be gentle with the colander. A couple of confident shakes roughs up the edges, and those rough edges are what turn into the crispy bits everyone fights over.

• Hot tray = head start. Sliding the empty tray into the oven while it preheats is an easy win. When the potatoes hit the oil, you should hear a little sizzle. No sizzle usually means less color.

• Give them room or they’ll go soft. If the potatoes are piled or touching too much, they’ll sweat and stay pale. If you’re not sure, use two trays. It’s better than “almost crispy.”

• Don’t pour all the garlic oil in from the beginning. Garlic is delicate. Add most of it after the first 30 minutes so it stays fragrant instead of turning bitter. Save a spoonful for the end — that’s what makes them smell insane at the table.

• Keep the garlic oil calm. Low heat only. You’re not frying garlic, you’re just waking it up. The moment it smells amazing, you’re done. If it browns in the pot, it’ll taste harsh after roasting.

• Final salt matters. Roast potatoes always need one last tiny pinch right before serving. Taste one and adjust — it makes everything feel “finished.”

• Leftovers tip: Reheat on a tray at 400°F (205°C) for 10–15 minutes. Microwave turns them soft, oven brings the crunch back.

The first time I tried these Japanese candied sweet potatoes, I remember thinking: why is something this basic so good? They’re just sweet potato pieces that get steamed, fried, and tossed in a quick syrup glaze—but the texture is the whole magic. Crisp edges, soft center, and that shiny coating that sets up just enough to feel like candy. If you’ve ever ended up with sticky syrup or soggy sweet potatoes, don’t worry.

The method is easy once you do it in the right order, and I’ll show you exactly when to steam, when to fry, and when to glaze so it actually works.

Ingredients

• 1 lb Japanese sweet potatoes (satsuma-imo) (450 g)

• Vegetable oil, for deep-frying (enough for about 2 inches / 5 cm depth)

• 1/4 cup water (60 ml)

• 1/4 cup brown rice syrup (about 2.8 oz / 80 g)

• 2 Tbsp evaporated cane sugar (about 0.7 oz / 20 g)

• 2 tsp black sesame seeds

Instructions

1) Cut the sweet potatoes

Trim the ends, then cut into rangiri chunks: slice at a 45° angle, rotate the potato 90°, slice again, and repeat. Aim for pieces that are roughly the same thickness so they cook evenly.

2) Soak

Add the pieces to a bowl of cold water and soak for 10 minutes (this helps remove excess starch). Drain well.

3) Steam until nearly tender

Put the drained sweet potatoes in a pan with 1/4 cup water (60 ml). Cover and cook over medium-high heat until the water is almost gone and the potatoes are mostly tender (a fork should go in with a little resistance).

Remove the lid and let any remaining water fully evaporate.

4) Heat the oil

Heat about 2 inches of oil to 340°F (170°C) in a pot or deep skillet.

5) Fry

Carefully add the sweet potatoes and fry for 4–6 minutes, turning occasionally, until golden and lightly crisp. Remove to a rack or paper towel.

6) Make the glaze

In the same pan you used for steaming, add:

• 1/4 cup brown rice syrup (80 g)

• 2 Tbsp evaporated cane sugar (20 g)

Warm over medium heat, stirring just until the sugar dissolves and the glaze looks smooth.

7) Coat the sweet potatoes

Add the fried sweet potatoes to the glaze and toss until glossy and evenly coated.
If the glaze tightens too fast, add 1 tsp water at a time to loosen it.

8) Finish

Add 2 tsp black sesame seeds and toss once more. Serve warm.

If you’re making these again (and you probably will), pin the photo below so you don’t lose it.

Tips and Tricks (So They Turn Out Right)

• Cut matters more than shape. Rangiri looks nice, but the real goal is even thickness. If some pieces are thin and some are thick, the thin ones brown too fast while the thick ones stay firm inside.

• Don’t skip the soak. A quick soak pulls off surface starch so the pieces fry cleaner and don’t glue themselves together.

• Steam until “almost” tender, not fully soft. You want a fork to go in with a little resistance. If they’re fully soft before frying, they can break apart and drink up oil.

• Let the pan go dry before frying. After steaming, keep the lid off and cook for a minute until the water is completely gone. Any leftover moisture = more splatter and less crisp.

• Hold the oil around 340°F (170°C). Too hot and the outside gets dark before the inside is right; too cool and they soak up oil. Fry in small batches if your pot is crowded—crowding drops the oil temp fast.

• Use a rack if you can. Draining on a wire rack keeps the bottoms from getting soft. Paper towels work, but they trap steam.

• Warm the glaze gently. You’re not trying to boil it hard—just heat it enough to dissolve the sugar and make it loose. If it thickens too much in the pan, it’ll turn into sticky candy before you can coat the potatoes.

• Toss fast, then stop. Once the sweet potatoes are coated and glossy, take them off the heat. Overcooking after glazing can make the coating gritty or overly hard.

• If the glaze tightens up: Add 1 teaspoon water at a time and stir. It loosens back up quickly—don’t dump in a bunch or it’ll go thin.

• Sesame timing: Add sesame at the very end so it sticks to the coating instead of sinking into the syrup.

• Best texture window: These are at their peak within 15–30 minutes. They’re still good later, but the crisp edges soften as they sit.