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Accordion-cut (Hasselback-style) potatoes become tender inside while the ridges soak up buttery, garlicky flavor. In a slow cooker they won’t get as crisp as oven-roasted Hasselbacks, but they turn wonderfully soft and richly seasoned with almost no effort.
Ingredients (serves 4–6)
| Ingredient | Amount |
|---|---|
| Russet potatoes | 4 medium |
| Butter, melted | 4 tablespoons |
| Garlic, minced | 3 cloves |
| Grated Parmesan cheese | ⅓ cup |
| Smoked paprika (optional) | 1 teaspoon |
| Salt | ¾ teaspoon |
| Black pepper | ½ teaspoon |
| Chopped parsley (optional) | 1–2 tablespoons |
The “3 secret ingredients”
- Garlic
- Parmesan cheese
- Smoked paprika
These add savory depth, nuttiness, and a subtle smoky flavor that works especially well with russet potatoes.
How to cut accordion potatoes
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- Scrub the potatoes and dry them well.
- Place a potato between two wooden spoons or chopsticks (this prevents cutting all the way through).
- Slice across the potato every ⅛–¼ inch (3–6 mm), stopping when the knife hits the guides.
- Gently fan the slices open with your fingers.
Slow cooker instructions
- Mix the melted butter, garlic, Parmesan, paprika, salt, and pepper.
- Brush or spoon the mixture over the potatoes, working some into the cuts.
- Lightly grease the slow cooker.
- Arrange the potatoes in a single layer if possible; slight overlap is fine.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until a knife slides easily into the center.
- For extra color, sprinkle with a little more Parmesan and place under a broiler for 2–4 minutes after slow cooking (optional but highly recommended).
- Garnish with parsley and serve.
For the best texture
Slow cookers trap steam, so the potatoes become tender rather than crispy. If you want crisp edges like classic Hasselback potatoes, finish them in a hot oven or under the broiler for a few minutes after the slow-cooker stage.
Serving ideas
- With grilled or roasted chicken
- Alongside pork chops or pulled pork
- Topped with sour cream and chives
- As a vegetarian main with a green salad
Storage
- Refrigerate leftovers for up to 3 days.
- Reheat in a 400°F (200°C) oven for 10–15 minutes to restore the best texture.
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