Akkordeon potatoes

Akkordeon potatoes
Akkordeon potatoes


4 average size potatoes
3 grated garlic cloves
¼ glasses of olive oil
salt and ground black pepper
small bundle of thyme, rosemary, or sage
chopped green onions
butter or sour cream

Akkordeon potatoes
Akkordeon potatoes


Preheat oven to 225 degrees. Wash and dry potatoes. Lay out on wooden sticks and cut into thin rings without separating them all the way.
Lay out on a cooking tray on a sheet of paper. Sprinkle each potato with 2 teaspoons of olive oil, rub butter into the skin.
Mix garlic and other greens in a squeezer and add to the remaining butter.
Use your fingers to slightly open up the spaces between the rings and add some mix inside. Put the rest of the mix on top. Add salt and pepper.
Bake for 40-45 minutes until the crust turns crunchy. Serve with butter, sour cream, shredded parmesan cheese or any other topping of your choice.


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