Accordion Potatoes

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Happy Monday Everyone! Mondays aren’t my most favorite day … perhaps because Russ and I always have SO much fun on our weekends!  This past weekend we headed to Saratoga Springs, New York!

We visited with my friend Dianna (who I met during my dietetic internship at the Brigham and Women’s Hospital) her husband Neil and their two children.  We have been going to the Saratoga Springs Racetrack for the past 20 years or so!  We started coming up to the Saratoga pre-kids and then started coming with our families.

Saratoga Springs is a wonderful place to visit.   It’s a city that comes completely alive during track season with barbershop quartets singing on the street corners and live bands playing in many of the local pubs. The 1860’s brought growth and development to Saratoga with the birth of the Victorian and Gambling Eras.  It was a big resort and spa area where the high society could indulge in an extravagant vacation. One of the prominent old Victorian style hotels in the center of the town is the Adelphi.

Beautiful. 

The shopping is quite fun too….I found a GREAT paper store called Paper Dolls of Saratoga.  And picked up a few fun paper straws and crafty items!

Here are the boys arriving at Saratoga Racetrack!

You feel like you are truly back in time.

Russ and Brennan try to get strategic with their bets.

Despite trying to very methodical with our betting, we lost nearly all of our bets and came home with far less pocket cash then we arrived with.  Here’s our race program.

Oh well….we sure had fun and isn’t that more important?

Today I thought I would share a quick and easy potato recipe with you.  Last week I cooked up an old stand by…accordion potatoes.  My kids like potatoes made this way better and really it just takes a few minutes to add thinly slices to the potato….cutting only half way through…

I smear with a bit of butter, salt and pepper and wrap in tin foil to grill or bake in the oven.

All cooked up!

When they are fully cooked–about an hour, top with grated parmesan cheese or a bit of chopped chives and melted butter. The longer you cook, the more browned they become.  You can drizzle them with olive oil but the milk solids help with the browning and flavor.