Not only are accordion potatoes with pesto dip so delicious and flavorful, they are just gorgeous. Call me crazy but I think it’s a great snack that kids love to eat too. When I made it for the first time, I and especially my son (8) couldn’t wait for it to come out of the oven. Perfect roasted flavors around the edges and beautiful to look at. Roasted potatoes on skewers paired with an easy vegan parsley pesto – to die for.
Also, don’t be intimidated to make these accordion potato beauties. The easiest way to cut them is with a sharp knife. The method to make the accordion potatoes with pesto dip is quite simple and explained in a few steps:
- Peel the potatoes or just wash them (this is entirely up to your personal taste)
- Cut one or two thick slices lengthwise from the middle part (about 1 to 1.5 cm thick) Fig. #1
- Then place the potato slices between two shashlik skewers or old chopsticks and first cut thin crosswise incisions up to the stick. fig #2
- Turn the potato slice over. fig #3
- Now cut the second side again in thin slices at an angle of about 45°. fig #4
- Now you should cut the potato as shown in Fig. #5 Being able to gently pull apart like an accordion.
- Take a shashlik skewer and carefully slide it lengthways through the potato. fig #6
- Fan the potato and place on a prepared baking sheet, brushed with a little olive oil. fig #7
Parsley Pesto & Spicy Salsa
This recipe for Oven Potato Snacks with Parsley Pesto and Spicy Salsa is the dreamiest side of winter, and so is any of your friends who just want to bring a little more veggies into their lives.
Potatoes served with pesto is an underestimated combination most of the time. This easy parsley pesto is also vegan, so there’s no cheese involved. I use pine nuts, parsley, garlic, olive oil and nutritional yeast for the cheese flavor. It takes about 5 minutes to prepare the pesto. I make it extra thin so it’s easier to drizzle onto the potatoes.
For friends of hot sauces, I have a recipe for a spicy salsa here. The spicy salsa or chili oil is prepared with freshly chopped chillies and has a slightly sweet and sour note. It goes perfectly with fried foods like the famous spring rolls, but also goes great with our baked vegetables. I recommend using latex gloves throughout the preparation of the spicy sauce to avoid accidentally touching your eyes or mouth with chilli-stained hands.
if you like our accordion potatoes with pesto dip, you may also be enthusiastic about these recipes:
- baked vegan sweet potatoes with beet feto topping
- Potato rösti with quince jelly
- easy vegan bombay potato recipe
- Canary Potatoes with Salsa and Chimichurri
- crispy Hasselback potatoes
- Hasselback beetroot with coriander pesto
accordion potatoes with pesto dip
for the accordion potatoes:
- 3 potatoes big and boiling
- 2 tbsp. native olive oil*
- Pepper* from the mill
- Parsley pesto >> recipe link
- 100 gram red chili pepper or hot peppers
- 6 tbsp. vegetable oil
- 2 tbsp. white wine vinegar
- 1 tbsp. sugar
- 1 clove garlic
- First wash the chillies thoroughly. Dry them, remove the stalks and cut them into two or three pieces.
- Put them in a blender and blend them for a few seconds. (They should only be coarsely chopped though)
- Place a heavy-bottomed non-stick pan on the stove and when hot add the chopped chili peppers without seasoning.
- Reduce the heat to low and toss the chiles for 2 to 3 minutes to lose some of the water. Then add the oil and a pinch of salt. Mix well. Immediately add the sugar, the peeled and chopped garlic clove and the vinegar.
- Cook the hot sauce over low heat for 10-12 minutes, stirring constantly. At the end of the cooking time, the sauce will be slightly dry. Let it cool down and put it in a jar.
- I have already described how to cut the potatoes and put them on the skewers earlier on this page.
- While preparing the skewers, preheat the oven to 200°C.
- When the potatoes are on the baking sheet, they are brushed with the olive oil and seasoned with salt and pepper.
- Bake the skewers on the top rack in your oven for about 20 minutes.
- Increase the temperature to 250°C (I like to use the grill function in my oven) and bake for 5 to 8 minutes until the potatoes are golden brown.
- Spread with pesto and/or salsa and enjoy.