Kartoshka-Garmoshka — Baked Accordion Potatoes with Ham

Tired of the same old baked potatoes? Get ready to elevate your side dish game with these incredible Baked Accordion Potatoes with Ham! This clever slicing technique, also known as Hasselback, not only looks impressive but also allows all the delicious flavors of ham, cheese, and herbs to seep into every nook and cranny. Each slice becomes perfectly tender on the inside and delightfully crispy on the outside. It's a simple, elegant, and utterly delicious way to enjoy potatoes.

Baked Accordion Potatoes with Ham

Cooking: 1 hour

Quantity: 1 Servings

Per serving

Calories: 320 kcal

Proteins: 9 g

Fats: 20 g

Carbohydrates: 23 g

Ingredients for Baked Accordion Potatoes with Ham

• 1 large potato (approx. 150 g)
• 45 g fatty ham
• 2 g smoked paprika
• 1 sprig of rosemary
• A pinch of oregano
• 10 ml extra virgin olive oil
• 15 g hard cheese (like cheddar or Gruyère)
• 2 g coarse sea salt

How to Make Baked Accordion Potatoes with Ham

Peel the potatoes and trim one side to create a flat base.

Peel the potato and cut one side flat

Place two sticks on a flat cutting board and put a potato between them, flat side down. Using a sharp knife, make slices perpendicular to the surface, about 5 millimeters apart.

The knife will only cut through the potato down to the sticks, leaving the bottom intact while creating sliced petals on top.

Making cuts in the potato

Take chilled, fatty ham; it’s best to keep it in the freezer for about half an hour before preparation. Slice the ham very thinly, no more than two millimeters thick.

Slicing the ham into thin pieces

Insert the ham slices between the potato slices—your potato will start to look like an open accordion.

Insert the sliced ham into the cuts in the potato to create an accordion

Take a small sheet of waxed parchment paper, place the potato with ham on it, and drizzle with extra virgin olive oil.

Drizzle the potato with ham with olive oil

Next, add seasonings and spices—sprinkle with coarse sea salt, ground smoked paprika, oregano, and add a small sprig of rosemary.

Sprinkle with salt and spices

Lift the edges of the parchment, bring the two wide edges together, then twist the narrow edges on the sides, like a candy wrapper.

Wrap the accordion potato in parchment paper

Fold a piece of aluminum foil into two layers. Wrap your potato “candy” tightly in the foil.

Wrap the potato in parchment in a double layer of foil and place in the oven to bake

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Bake the potato for about 40 minutes, depending on the size and, most importantly, the thickness of the tuber. Meanwhile, slice the hard cheese into thin sticks.

Then, take out the almost-ready potato (do not turn off the oven), unwrap it, and place the cheese sticks on the potato slices. Put the unwrapped bundle back into the hot oven and bake for a few more minutes until golden brown.

Slice the cheese, place it on the almost-cooked potato, and put it back in the oven

Once the potato is browned, which will take 4-7 minutes, remove it from the oven and serve it hot, straight from the heat.

Take the browned potato out of the oven and serve

Tip: To prepare several servings, cut a wide piece of foil, then parchment paper. Place them both on a baking sheet, arrange the accordion potatoes, wrap them tightly first in a wide parchment envelope, and then cover everything with foil.

Baked Accordion Potatoes with Ham