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
• 1 tsp salt, or to taste
• ½ tsp black pepper, or to taste
• Avocado oil, for frying (enough to submerge potatoes)
• ¼ 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, then flip and make diagonal cuts on the opposite side to create the accordion shape.
2. Submerge the cut potatoes in cold water and soak for 30 minutes to remove excess starch, then drain and pat completely dry with paper towels.
3. Toss the dried 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 fan open. Transfer to a wire rack and rest for 5 minutes.
5. Increase the oil temperature to 375°F (190°C). Return the potatoes and fry a second time for 2–4 minutes, until deeply golden and extra crispy.
6. While still hot, immediately toss the potatoes with freshly grated Parmesan and chopped parsley so the cheese melts slightly.
7. Serve right away with ranch dressing on the side for dipping.