Potatoes cannot do no wrong in my eyes. Be it baked, fried, smashed, or boiled, I’d be happy to eat that potato.
Most of the time, I prefer baked potatoes. Mainly because I enjoy all the toppings…a dollop of sour cream, a lot of chopped scallions, a handful of cheddar cheese and a pat of butter. But midway through the potato, I get a hankering for something crispy. Then I start to think maybe I should have order french fries instead.
I found the perfect solution that combines my favorite parts of a baked potato and a fried potato. Accordion potatoes (also known as Hasselback potatoes) gives you the best of both worlds. You get the moist and soft insides of a baked potato with the crispy exterior of a fried potato. Plus, these accordion potatoes are so darn pretty on the dining table.