Accordion potatoes

There are many days when I don't feel like complicated side dishes or fried foods. Potatoes prepared this way, with bacon, are among the most convenient options when I want something hearty but less greasy than a pan full of oil. I usually make them when I have new potatoes, but old ones work too. They practically cook themselves in the oven, which is an advantage when you want to take care of other things.

Quick info

Total time: approx. 1 hour 20 minutes
Preparation time: 10-15 minutes
Baking time: 1 hour + 15-20 minutes
Servings: 4
Difficulty: easy
Recipe type: side dish or simple main course

Ingredients

potatoes (medium, 4-6 pieces)
bacon slices (100-150 g, depending on how much you want to use)
cheese (approx. 100 g, to be grated)
olive oil (1-2 tablespoons)
salt
pepper
dried or fresh rosemary (to taste)
garlic powder (optional, to taste)

Preparation method

1. Wash and peel the potatoes. It's important that they are of similar size for even baking.

2. Make cuts along each potato, without cutting all the way through the bottom. Basically, slice them almost to the base, leaving a part untouched at the bottom to keep the potato whole.

3. Sprinkle salt, pepper, rosemary, and a little garlic powder, making sure it gets into the cuts. There shouldn't be too much salt if the bacon is salty.

4. Place bacon between the cuts, sliced to fit. You can also use another type of cold cut or leave it out if you want a vegan version (but this recipe includes bacon).

5. Arrange the potatoes in a baking tray lined with parchment paper. Drizzle with olive oil on top.

6. Cover the tray with aluminum foil and place it in the preheated oven at 180-200°C for about an hour. Check if the potatoes are tender with a fork. If it goes in easily, it's time to continue.

7. Remove the foil, sprinkle the grated cheese on top to cover all the potatoes. Leave in the oven without foil for another 15-20 minutes until the cheese melts and the potatoes get a little crust.

8. Serve hot, directly from the tray or transferred to a plate. They can be eaten as is or with a simple salad on the side.

Why I make this recipe often

It's easy to prepare and doesn't dirty the whole kitchen. The potatoes come out soft inside, while the bacon and cheese make them hearty enough for a main meal. I can prepare it with whatever I have in the fridge, and it works well for leftovers. They can be made in advance, but they are best fresh.

Tips and variations

Tips

Do not cut the potatoes all the way through – they may break while baking.
If using new potatoes, you don't need to peel them, just wash them very well.
You can adjust the amount of bacon based on how salty you want the result.
If you have patience, brush each cut with spices and oil for a more intense flavor.

Substitutions

Bacon can be replaced with another cold cut (ham, salami), but the taste will be different.
Cheese can be any melting cheese – mozzarella, gouda, or trappist.
If you don't have rosemary, thyme or oregano will work too.

Variations

You can add thin slices of onion between the cuts.
You can add sweet or spicy paprika for a different flavor.
For a vegetarian version, leave out the bacon but use more spices and a more flavorful cheese.

Serving ideas

Side dish for meats or fish.
Main course with a summer salad.
They can also be taken to go, although the texture changes after cooling.

Frequently asked questions

Do the potatoes have to be a certain variety?

Ideally, yellow or red potatoes are best, which do not crumble when baked. But you can use whatever you have.

Do I need to boil the potatoes beforehand?

No, the potatoes are placed raw in the tray. They will bake well under the foil.

Can I use pre-sliced cheese?

I recommend grated cheese for even melting, but you can also use slices, just break them into small pieces to cover the potatoes.

What do I do if I don’t have aluminum foil?

You can try baking longer at a lower temperature and occasionally spraying with a little water or oil to prevent drying out, but foil ensures the best result.

Can I let the potatoes cool and reheat them?

Yes, but their texture will be drier than when first served.

Nutritional values (estimates)

For one serving (out of 4, with the ingredients above):
Approx. 270-320 kcal
Protein: 9-11 g
Fat: 14-18 g
Carbohydrates: 27-32 g

Values vary depending on the amount of bacon and cheese used. The potatoes provide most of the carbohydrates, while the bacon and cheese increase fat and protein intake.

Storage and reheating

The potatoes can be stored in the fridge for 1-2 days. Reheating can be done in the oven or microwave, but the texture will not be as fluffy, and the bacon may become chewy. They are best consumed fresh, immediately after preparation.