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Recipe Detail Page
Lemon-Turmeric Accordion Potatoes
Holiday 2024
A mash-up of Hasselback and classic Greek lemon potatoes, this gorgeous dish offers a crispy ridged top hiding creamy, lemony spuds beneath. While the slicing and arranging may look challenging, it’s made much easier with the help of a mandoline. If serving the potatoes with roast chicken, you can make this dish beforehand, then pop it back into the oven to crisp up while the chicken is resting.
Serves 6
6 tbsp (90 mL) unsalted butter, divided
1 medium onion, thinly sliced
1 1/2 tsp (7 mL) turmeric
1/4 cup (60 mL) fresh lemon juice
3 sprigs thyme
Salt to taste
6 medium Yukon Gold potatoes, about 2 lbs (905 g) total, scrubbed
1 lemon, thinly sliced into rounds, seeds removed
1/2 cup (125 mL) water
1. Preheat oven to 375°F (191°C).
2. In a 9-inch (23-cm) ovenproof skillet, heat 4 tbsp (60 mL) butter over medium. Add onion and turmeric. Cook, stirring occasionally, until onions are tender and fragrant, about 5 minutes. Stir in lemon juice and add thyme. Season with salt and remove from heat.
3. Using a mandoline, thinly slice potatoes into 1/8-inch (3-mm) thick rounds. As you go, make small, neat stacks of slices so that they can easily be transferred to skillet.
4. Transfer potato stacks to skillet on top of onion mixture so slices are standing on their sides and arrange in concentric circles. Insert lemon slices into potatoes so they’re evenly spaced out.
5. Add water to skillet. Melt remaining 2 tbsp (30 mL) butter, brush over potatoes and season with salt. Cover tightly with foil and bake on centre rack until potatoes are tender, about 40 minutes.
6. Remove foil and continue to bake until potatoes are crisp and golden, another 10 minutes. Serve immediately.
Serves 6