Crispy Garlic Parmesan Accordion Potatoes by Thesapor

Ingredients

• 6–8 yellow potatoes
• 1 tbsp avocado oil (for coating)
• 2 tbsp cornstarch
• 2 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Avocado oil, for frying (enough to submerge potatoes)
• ½ cup freshly grated Parmesan cheese
• 2 tbsp fresh parsley, finely chopped
• Ranch dressing, for dipping

Instructions

1. Place each potato between two chopsticks or wooden skewers. Make thin slices straight across the top without cutting all the way through. Flip the potato and make diagonal cuts on the opposite side to create the accordion shape.
2. Soak the cut potatoes in cold water for 30 minutes to remove excess starch, then drain and pat completely dry with paper towels.
3. Toss the potatoes with 1 tbsp avocado oil, cornstarch, garlic powder, smoked paprika, salt, and pepper, working the seasoning between the slices.
4. Heat avocado oil in a deep pot or fryer to 325°F (163°C). Fry the potatoes in batches for 6–8 minutes, until tender and the layers begin to open. Transfer to a wire rack and rest for 5 minutes.
5. Increase the oil temperature to 375°F (190°C). Fry the potatoes a second time for 2–4 minutes, until deeply golden and extra crispy. Drain on the wire rack.
6. While still hot, toss the potatoes with freshly grated Parmesan and chopped parsley so the cheese melts into the layers.
7. Serve immediately with ranch dressing for dipping.