Crispy Baked Accordion Potatoes with Chipotle Mayo

50 min

Makes 12 accordion potatoes

Thinly sliced potatoes accordion-cut and baked until crispy, served with smoky chipotle vegan mayo.

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prepPreheat oven to 425°F / 220°C
4 medium Yukon Gold or Russet potatoes	Slice potatoes flat, cut into 1/4-inch planks	Make accordion cuts with skewers, return to water	Pat potatoes dry, brush both sides with marinade	Bake 425°F / 220°C, 12–15 min until golden	Flip & bake 12–15 min until deeply crispy	Broil 1–2 min for extra crispiness (optional)	Rest 5 min, sprinkle parmesan & chives, serve with mayo
60 ml avocado oil (or neutral oil)	Mix oil, salt, pepper, paprika, rosemary, thyme & garlic
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp paprika
2 tsp fresh rosemary, finely minced
2 tsp fresh thyme, finely minced
2 garlic cloves, finely grated
120 g vegan mayo	Whisk mayo, lime juice, chipotle paste & seasonings
2 tsp lime juice
2 tsp chipotle paste or adobo sauce
Salt to taste
Black pepper to taste
2 tbsp vegan parmesan
2 tbsp fresh chives, finely chopped

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