Accordion Potato

METHOD

1. Peel an Albert Bartlett Potato and chop off the ends and sides to make into a rectangle shape.

2. Place the potato between 2 wooden spoons and slice the potato vertically all the way across, leaving a small gap between each slice.

3. Flip the potato over and slice diagonally. You should now be able to pull it apart slightly, in and out like an accordion.

4. Warm the oil on a medium heat until it sizzles when you drop a bit of the cut off potato or peelings into it.

5. Add the accordion potato and turn down the oil to a low heat so that it cooks slowly. This prevents it cooking too quickly on the outside and being too raw in the middle. Keep the potato moving with some steel tongs so it doesn’t stick to the bottom. Once it is golden on the outside and inside (about 10 mins), remove and drain on some kitchen paper.

6. Sprinkle with sea salt and enjoy!

Recipe created and photographed by @_eating_with_emily

What you will need