Gather the ingredients for your accordion potatoes. Preheat the oven to 400°F and line your baking sheet with parchment paper.

Wash the potatoes under running water, then scrub them with a vegetable brush to remove any hidden dirt. Rinse them again and pat dry with a paper towel before peeling.

Cut both ends of the peeled potatoes, then slice them lengthwise. Your potato rectangles should not be larger than ½ inch so they’ll be easier to cut and cook.

Place the potato slices in a bowl of cold water so they won’t turn brown. This also helps create extra crispy potatoes as it reduces the starch content of the cut potatoes.

Place a potato slice between a pair of skewers to keep the knife from slicing the potato all the way through. Cut vertical lines along the potato.

Turn the potato over, then make diagonal cuts.

Stretch the potato carefully to reveal the accordion shape.

Rinse the accordion potatoes in a bowl of water. Drain completely.

Push a skewer on each potato accordion, then arrange the finished potatoes on your lined baking sheet.

Combine melted butter, minced garlic, parsley, Italian seasoning, pepper, paprika, and salt in a bowl. Brush the mixture on both sides of the potato accordions.

Bake in the oven for 30 minutes, flipping halfway through. Adjust the cooking time as needed until the potatoes are golden brown with crispy edges.

Cool for a few minutes before serving to keep the accordion shape intact.