Root Zero

Recipes

Accordion Root Zero Potatoes

About the recipe

These viral potatoes get crispy on the outside and stay creamy and tender on the inside because of the way their surface area gets exposed to butter, spices and heat. Serve on their own with drinks, or alongside grilled veg or roasted meat. You could make these in an airfryer, and they will need ½ as much cooking time.
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About the Recipe
  • Skill Level: intermediate
  • Serves: 4
Ingredients
  • 4 Root Zero potatoes, peeled
  • 75 g unsalted butter, melted
  • 29 6⁄10 ml neutral oil, such as sunflower or rapeseed
  • 30 g parmesan, very finely grated
  • 2 garlic cloves, finely grated
  • 4 9⁄10 ml hot smoked paprika
  • 4 9⁄10 ml Italian seasoning
  • Leaves from ½ small bunch parsley, finely chopped
  • ½ tsp Turkish chilli flakes (Pul Biber), or ¼ tsp red chlli flakes
  • Flaky salt
Directions
  1. Slice off the round sides of the potatoes, so that each potato has two long, flat sides and round ends (like stretched rectangles). Cut one potato lenghways into 1cm slices. Lay one slice flat on a chopping board, between two skewers or chopsticks. Use a sharp knife to slice vertical cuts through the potato, using the skewers as a guide to prevent the knife from going all the way through the potato onto the board. Turn the slice over and use the sharp knife to make diagonal incisions, again making sure the knife doesn’t cut right through the potato to the board underneath. Carefully thread a skewer through the centre of the potato from one end to the other, then place in a large bowl filled with cold water.
  2. Repeat with the remaining slices, and allow them to soak for 30 minutes to draw out the starch.
  3. Preheat the oven to 220℃. Line two baking sheets with parchment.
  4. In a mixing bowl, combine the melted butter with the remaining ingredients, except the salt. Stir to combine.
  5. Pat the soaked potatoes dry with a clean tea towel, then carefully bend and stretch the potatoes to expose the slices and separate them slightly. Lay the potatoes on the prepared baking sheets and brush with the butter mixture. Bake the potatoes in the oven for 30-35 minutes, flipping halfway through. Season with flaky salt just before serving with garlic mayonnaise.

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