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Step 10: finally, place the hasselback waffle potatoes on a baking tray lined with parchment paper.Brush each side of the potato with the herbed garlic butter mixture. Bake in the pre-heated oven, flipping halfway through, for 30-40 minutes, or until golden-brown and crisp.
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STEP 1: Gather the ingredients for your accordion potatoes. Preheat the oven to 400°F and line your baking sheet with parchment paper. STEP 2: Wash the potatoes under running water, then scrub them with a vegetable brush to remove any hidden dirt. Rinse them again and pat dry with a paper towel before peeling.
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Air Frying. Place your potatoes in a single layer in the air fryer basket. Set the air fryer to 350°F (175°C) and cook for about 30-35 minutes. Halfway through, give them a flip to ensure even crispiness. Place your potatoes in a single layer in the air fryer basket and cook for 35 minutes.
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Preheat the oven to 400°F. Peel and cut the potatoes into long, oblong strips. Place the potato between two skewers so that you can make your cuts, but not all the way through. Make diagonal cuts in the potatoes close together (cuts should be ¼" or less) Flip it over, and cut diagonal slices halfway through.
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Top Tips. Save those potato skins, simply wash them in water with a splash of vinegar to get off any muck, then coat in oil, salt and rosemary, roast at 180ºC fan for 12-15 minutes or until crispy. Roast on grease proof paper, this prevents the potatoes from sticking to the bottom of a pan, and get a slightly more even bake on each sides.
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Soaking the potatoes in hot water a second time. Step 4 - Preheat oven to 200C/400F and line a baking tray with parchment. Drain and pat dry the potatoes on the skewers. Mix the butter, oil and garlic powder together. Brush over the potatoes on both sides and bake for 25 minutes.
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Step 2. Peel the potatoes and cut the ends off to square them up. Use a sharp knife to cut the potato slice lengthwise into 1/4-inch slices to create rectangles. Cut thin slices because thicker slices won't get as crispy.
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Peel the potatoes. Then, cut the ends of the potatoes. Cut the potato 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. Place the potato horizontally. Place the skewer on both sides of the potato.
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Place your potatoes on the pan and brush with your seasoned butter. 8. Flip each slice over and brush the other side as well. Try to gently pull the accordion pleats of your potato slices apart a bit to get butter in between them. Bake at 425°F for about 12 to 15 minutes, or until the bottoms are getting crispy. 9.
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Step 3: Bake the potatoes on a stick. First, lightly pull the potato accordions apart and twist on the skewer. Then, brush/spray with a little olive oil and optionally sprinkle some salt and bake in the oven for around 40 minutes at 350ºF/175ºC flipping once halfway.
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Flip the potato over and cut diagonal lines all the way across. Pierce a skewer through and carefully fan out the slits. Soak in cold water for up to two hours, then pat dry with a paper towel.
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Place the prepared potato slices in a single layer in the air fryer basket, making sure not to overcrowd them. Cook your accordion potatoes for approximately 30-35 minutes, or until the potatoes are golden brown and crispy. Make sure to flip them over halfway through the cooking process for even browning.
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Carefully stretch out the potatoes to show the accordion-like design. Place the accordion potatoes in the air fryer, spray the exterior with oil, and bake at 180°C or 356°F for 20 minutes. Add extra flavor with your favorite sauce, such as ketchup or hot sauce.
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INGREDIENTS 3 potatoes Salt Olive oil Paprika 1 clove of garlic Pepper Lemon (zest) METHODPeel the potatoes. Then, cut the ends of the potatoes. Place the po.
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Leave the potatoes to soak for a minimum of 2 hours or place in the fridge to soak overnight. When you're ready to cook, preheat the oven to 350ºF/175ºC (with fan). In a medium bowl, mix together the cornstarch, smoked paprika, dried parsley, garlic powder and black pepper. Remove the potato skewers from the water and shake off any excess.
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Starting from one end, slice the potato thinly vertically. Flip the potato. Slice again diagonally. Repeat with the remaining potatoes. Arrange potatoes in a single layer on a baking tray. Brush with garlic butter mixture on both sides. Bake for about 40 minutes or until the potatoes get crispy edges and golden center.
