Accordion potatoes with brown butter
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
To make your baked potatoes look festive on the table, slice each potato into accordion-shaped slices before baking. Brown butter with smoked paprika will infuse them with a savory, spicy, and nutty flavor. The butter will ooze into every crevice, making your potatoes even more delicious. Serve sprinkled with grated cheese, green onions, and coarse sea salt. Serve as a side dish or as an appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg of small potatoes
- 1 red onion
- 1.5 tsp smoked paprika
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Recipes with similar ingredients: potato, Manchego cheese, green onions, sea salt flakes, paprika
Cooking the dish according to the recipe:
- Slice 1 kg small potatoes into accordion-style pieces as directed below; transfer to a large bowl and add 1 large red onion (sliced). In a small skillet over medium-high heat, melt, stirring, 6 tablespoons butter until darkened, 2 to 3 minutes; pour into a small bowl. Stir in 1 1/2 teaspoons smoked paprika, 1 teaspoon coarse salt, and a few grinds of freshly ground black pepper. Drizzle half the browned butter over the vegetables and toss to coat.
- Place on a rimmed baking sheet and bake at 425°F (220°C) until cooked through, 35-40 minutes. Drizzle with the remaining brown butter and bake until golden brown, another 30 minutes. Sprinkle with grated Manchego cheese, finely chopped green onions, and flaky sea salt.
How to cut potatoes accordion-style:
Cut a thin slice from one side of the potato so it stands upright. (If you're working with halved vegetables, skip this step.) Place the potato cut-side down between the handles of two wooden spoons. Using a sharp knife, make crosswise cuts 0.3-0.5 cm apart, stopping when the knife reaches the handles to avoid cutting completely through the potato.
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