These Crispy Garlic Accordion Potatoes are the kind of snack that delivers both texture and drama. Each potato slice is cut into an accordion pattern, fried until deeply golden and crisp, then tossed in a buttery garlic-Schezwan sauce that clings to all those little ridges and folds.

The accordion cuts are not just for looks. They create extra surface area, which means more crisp edges and more space for the sauce to grab onto. Cornflour helps the outside fry up light and crunchy, while the inside stays tender.

Finished with sesame seeds and fresh coriander, these potatoes are perfect as a party snack, appetizer, or fun side dish when regular fries feel too ordinary.

In This Recipe

• Why You Will Love These Accordion Potatoes
• Ingredients You’ll Need
• Ingredient Notes
• Expert Tips for Best Results
• How to Cut Accordion Potatoes
• How to Fry Them Crispy
• How to Make the Garlic Schezwan Sauce
• The Secret to Extra-Crispy Potatoes
• Delicious Variations
• Frequently Asked Questions
• What to Serve With Accordion Potatoes
• Make-Ahead Tips
• Storage
• How to Reheat
• Recipe Card

Why You Will Love These Crispy Garlic Accordion Potatoes

Extra Crispy Edges

The accordion-style cuts expose more of the potato to hot oil, creating a much crispier texture than a plain potato slice.

Big Garlic Flavor

Fresh minced garlic is sautéed in oil and butter before the sauces go in, so the finished potatoes taste savory and aromatic rather than just sweet or spicy.

Sweet, Spicy, and Tangy Sauce

Schezwan sauce brings heat and depth, while ketchup adds sweetness and tang.

The combination coats the crispy potatoes without needing a long list of ingredients.

Fun to Serve

These potatoes look much more impressive than regular fries even though the ingredients are very simple.

Ingredients

For the Potatoes

• 4–5 medium potatoes
• Freshly ground black pepper, to taste
• ½ teaspoon garlic powder, optional
• 2 tablespoons cornflour or cornstarch
• Neutral oil, for deep frying

For the Garlic Schezwan Sauce

• 1 tablespoon neutral oil
• 1 tablespoon butter
• 3–4 garlic cloves, finely minced
• 1 tablespoon Schezwan sauce
• 3–4 tablespoons tomato ketchup
• Salt, to taste

For Garnish

• Sesame seeds
• Fresh coriander or cilantro, finely chopped

Ingredient Notes and Why They Matter

Potatoes

Use medium-size potatoes with firm flesh.

Russet potatoes work well for crispness, while Yukon Gold potatoes give a creamier interior.

Cornflour

Cornflour, or cornstarch in U.S. terminology, creates a dry outer coating that fries up crisp.

It also helps the sauce cling later.

Black Pepper

Pepper seasons the potato without drawing out moisture the way salt can before frying.

Schezwan Sauce

Schezwan sauce gives the potatoes spice, garlic, chili, and savory depth.

Different brands vary in heat, so adjust to taste.

Ketchup

Ketchup balances the spicy Schezwan sauce with sweetness and acidity.

It also gives the sauce a glossy consistency that coats the potato ridges well.

Butter

Butter rounds out the sauce and gives it a richer, smoother finish.

Expert Tips for the Best Accordion Potatoes

Dry the Potatoes Completely

After washing, pat them very thoroughly with paper towels.

Water on the surface can cause oil splatter and makes it harder for the cornflour to adhere.

Don’t Salt Before Frying

Salt pulls moisture from the potatoes.

That moisture can make the coating soggy and reduce crispness.

Season with salt later in the sauce.

Use Chopsticks as Cutting Guards

Placing chopsticks or skewers beside the potato slice keeps the knife from cutting all the way through.

This is what creates the connected accordion structure.

Keep the Cuts Close Together

Closer cuts create more ridges and more crispy surface area.

Just be careful not to tear the potato.

Fry at the Right Temperature

Medium-high heat works best.

If the oil is too cool, the potatoes absorb oil.

If it is too hot, the outside browns before the inside cooks.

Aim for about 350°F (175°C).

Sauce at the Last Minute

Once tossed in sauce, the potatoes gradually lose crispness.

For the crunchiest result, sauce them immediately before serving.

How to Cut Accordion Potatoes

Step 1 – Peel and Slice

Peel the potatoes.

Cut them into slices about ½ inch thick.

Try to keep the slices similar in thickness so they fry evenly.

Step 2 – Make Straight Cuts

Place one potato slice flat on the cutting board.

Position a chopstick or wooden skewer on each side.

Make thin straight cuts across the potato.

The chopsticks stop the knife before it goes all the way through.

Step 3 – Flip and Cut Diagonally

Turn the potato slice over.

Now make diagonal cuts across the opposite side.

Again, do not cut completely through.

When gently stretched, the potato should open into an accordion-like pattern.

Step 4 – Wash

Place the cut potatoes in cold water and rinse well.

This removes excess surface starch and helps the finished potatoes fry more crisply.

Step 5 – Dry Thoroughly

Drain and pat each piece completely dry.

This step is essential before adding cornflour or putting the potatoes into hot oil.

How to Prepare the Potatoes for Frying

Step 6 – Season

Place the dry potato pieces in a bowl.

Add black pepper and optional garlic powder.

Do not add salt yet.

Step 7 – Add Cornflour

Sprinkle the cornflour over the potatoes.

Gently toss until a very light coating covers the surfaces and gets into some of the accordion cuts.

Do not add so much that the potatoes look heavily breaded.

How to Fry Accordion Potatoes

Step 8 – Heat the Oil

Pour enough neutral oil into a deep skillet or saucepan for the potatoes to move freely.

Heat to about 350°F (175°C).

If you do not have a thermometer, drop in a tiny piece of potato. It should begin bubbling immediately but should not darken instantly.

Step 9 – Fry in Batches

Carefully lower a few potato pieces into the oil.

Do not overcrowd the pan.

Fry over medium-high heat for about 5–7 minutes, depending on thickness.

Turn occasionally so they color evenly.

Step 10 – Fry Until Golden

The accordion potatoes should become:

• deep golden,
• crisp around the ridges,
• and tender inside.

Remove with a slotted spoon and drain on a wire rack or paper towels.

Repeat with the remaining potatoes.

How to Make the Garlic Schezwan Sauce

Step 11 – Heat the Fat

In a wide pan, heat the oil and butter over medium heat.

Step 12 – Sauté the Garlic

Add the minced garlic.

Cook for about 30–60 seconds, stirring constantly, until fragrant.

Do not let the garlic turn dark brown or it may become bitter.

Step 13 – Add the Sauces

Add the Schezwan sauce and ketchup.

Stir until smooth.

Cook for about 1 minute so the flavors combine.

Step 14 – Season

Taste and add salt as needed.

Because Schezwan sauce and ketchup are already seasoned, you may need less salt than expected.

Assemble the Crispy Garlic Accordion Potatoes

Step 15 – Toss Quickly

Add the freshly fried potatoes to the sauce.

Toss gently but quickly until every piece is lightly coated.

Try not to stir aggressively, because the accordion structure can tear.

Step 16 – Garnish

Transfer to a serving plate.

Sprinkle with sesame seeds and fresh coriander.

Serve immediately while still hot and crisp.

The Secret to Extra-Crispy Accordion Potatoes

The main enemy is moisture.

Three steps make the biggest difference:

1. Rinse away surface starch.
2. Dry the potatoes completely.
3. Add salt only after frying.

The cornflour then creates a thin, dry layer around the potato. When that layer hits hot oil, it dehydrates quickly and becomes crisp.

The accordion cuts amplify the effect by creating far more edges than a normal potato slice.

The Secret to Keeping Them Crispy After Saucing

Use just enough sauce to coat the potatoes.

Do not drown them.

The more liquid that sits on the fried surface, the faster the crust softens.

A wide pan helps because you can toss the potatoes quickly and evenly without letting them sit in a pool of sauce.

Serve immediately for the best texture.

Delicious Variations

Garlic Parmesan

Skip the Schezwan sauce and toss the hot potatoes with melted butter, garlic, Parmesan, and parsley.

Honey Chili

Add 1 tablespoon honey to the Schezwan sauce for a sweeter, stickier finish.

Extra Spicy

Add chili garlic sauce, extra chili flakes, or a little hot sauce.

Korean-Inspired

Use gochujang instead of Schezwan sauce and add a little honey and sesame oil.

Cheesy Accordion Potatoes

Skip the sauce and finish with grated Parmesan or cheddar while the potatoes are still hot.

Lemon Pepper

Season the fried potatoes with lemon zest, black pepper, salt, and melted butter.

Frequently Asked Questions

Why Did My Potatoes Break While Cutting?

The slices may be too thin, or the cuts may be too deep.

Use about ½-inch-thick slices and let the chopsticks stop the knife.

Can I Skip Peeling the Potatoes?

Yes.

Just scrub the potatoes thoroughly first.

The skin can actually add extra crispness.

Can I Air Fry Them?

Yes.

Brush or spray generously with oil and air fry at 390°F (200°C) until golden and crisp, flipping partway through.

The texture will be slightly different from deep-frying but still very good.

Can I Bake Them?

Yes.

Bake at 425°F (220°C) until crisp and golden, usually around 30–40 minutes depending on thickness.

Brush generously with oil and flip once.

Why Are My Potatoes Soggy?

Common causes include:

• not drying them enough,
• frying at too low a temperature,
• overcrowding the oil,
• salting before frying,
• or leaving them in sauce too long.

Can I Make Them Less Spicy?

Yes.

Reduce the Schezwan sauce and increase the ketchup.

You can also add a little extra butter.

What to Serve With Crispy Garlic Accordion Potatoes

These work especially well with:

• Burgers
• Grilled chicken
• Crispy chicken tenders
• Sandwiches
• Sliders
• Fried eggs
• Fresh cucumber salad
• Garlic mayo
• Ranch dressing
• Spicy mayo

They also work perfectly as a party snack on their own.

Make-Ahead Tips

The potatoes can be cut several hours ahead.

Keep them submerged in cold water in the refrigerator.

Before frying, drain and dry them extremely well.

Do not coat with cornflour until right before frying.

The sauce can be mixed ahead, but sauté the garlic and heat everything just before serving.

Storage

Refrigerator

Store leftover potatoes in an airtight container for up to 2–3 days.

Keep in mind that the sauce will soften the crust.

Freezer

These are not ideal for freezing after saucing.

If you want to freeze them, freeze the fried unsauced potatoes instead, then re-crisp and toss in fresh sauce later.

How to Reheat

The best way to reheat these potatoes is in an air fryer or oven.

Air fry at 375°F (190°C) for about 4–6 minutes, or bake at 400°F (200°C) until hot and crisp.

Avoid the microwave if crispness matters.

Crispy Garlic Accordion Potatoes Recipe Card

Prep Time: 20 minutes
Cook Time: About 20 minutes
Yield: 4 servings
Frying Temperature: About 350°F (175°C)

Ingredients

Potatoes

• 4–5 medium potatoes
• Black pepper, to taste
• ½ teaspoon garlic powder, optional
• 2 tablespoons cornflour or cornstarch
• Neutral oil, for frying

Sauce

• 1 tablespoon oil
• 1 tablespoon butter
• 3–4 garlic cloves, minced
• 1 tablespoon Schezwan sauce
• 3–4 tablespoons tomato ketchup
• Salt, to taste

Garnish

• Sesame seeds
• Fresh coriander or cilantro

Instructions

1. Peel the potatoes and cut them into ½-inch slices.
2. Place chopsticks or skewers on both sides of each slice.
3. Make straight cuts across one side without slicing all the way through.
4. Flip and make diagonal cuts on the other side.
5. Rinse well in cold water.
6. Pat completely dry.
7. Season with black pepper and optional garlic powder.
8. Toss lightly with cornflour. Do not add salt.
9. Heat frying oil to about 350°F (175°C).
10. Fry in batches until golden, crisp, and tender inside.
11. In another pan, heat the oil and butter.
12. Sauté the garlic until fragrant.
13. Add the Schezwan sauce and ketchup.
14. Season with salt to taste.
15. Add the fried potatoes and toss quickly until coated.
16. Finish with sesame seeds and fresh coriander.
17. Serve immediately.

Notes

• Potato thickness: About ½ inch gives enough structure for the accordion cuts.
• Salt: Add it after frying, not before.
• Cornflour: Use only a thin coating.
• Oil temperature: About 350°F gives the best balance between crispness and even cooking.
• Saucing: Toss only when ready to serve.
• Texture: The finished potatoes should be crisp at the ridges and tender through the center.
• Presentation: Gently stretch the accordion pattern before plating so the ridges stay visibly separated and catch more sauce.