Welcome to a classic of Eastern European comfort food: the "Kartoshka-Garmoshka," or Accordion Potato! This dish gets its charming name from its appearance, resembling the bellows of an accordion. It's a simple yet brilliant way to elevate the humble baked potato into a show-stopping side dish. Thinly sliced and stuffed with savory salo (cured pork fat) and cheese, each potato bakes to perfection, with crispy, golden edges and a tender, fluffy interior. It's a hearty, flavorful, and visually impressive dish that's perfect for a family dinner or a festive gathering.
Accordion potatoes. Baked potatoes with salo and a cheese crust.
Ingredients for Accordion Potatoes (Kartoshka-Garmoshka) with Salo and Cheese Crust
- 4 potatoes
- 100 g smoked (or salted) salo (cured pork fat; bacon or pancetta can be used as a substitute)
- 100 g hard cheese
- 1 clove of garlic
- 1-2 tbsp mayonnaise or smetana (a type of sour cream)
- a few sprigs of parsley
How to Make Accordion Potatoes
Wash the potatoes very thoroughly with a dish sponge (the rough side) or a brush, as we won’t be peeling them.
After drying the potatoes with a towel, make crosswise cuts about 3-4 mm apart, but do not slice all the way through. If you accidentally cut off a piece, don’t worry—you can secure it with a toothpick. Just remember to remove it before eating.
Slicing the potatoes
Slice the salo (cured pork fat) and half of the cheese as thinly as possible, matching the width of the potatoes.
Insert a slice of salo into each cut in the potatoes. You can also alternate between salo and cheese for an even more delicious and original result.
Placing slices of salo into the cuts on the potato
Place the potatoes on a baking sheet lined with parchment paper and put them in the oven. Bake at 180-200°C (350-400°F) for 40-45 minutes, until the potatoes are soft. You can check for doneness by gently piercing a potato with a toothpick.
Sprinkling the potatoes with grated cheese
But that’s not all. Take the baking sheet out, drizzle each potato with a little smetana (a type of sour cream) or mayonnaise, and sprinkle with finely grated garlic and cheese. Return to the oven for a few more minutes, until the cheese has melted.
Accordion potatoes. Baked potatoes with salo and a cheese crust.
Once the accordion potatoes are ready, garnish with parsley and serve immediately while hot.
And there you have it—a dish that's as fun to make as it is to eat! These Accordion Potatoes are best served hot, straight from the oven, when the cheese is bubbly and the aroma is irresistible. They pair wonderfully with a fresh green salad, pickles, or as a side to grilled meats. This recipe is a testament to how a few simple ingredients can create something truly special. We hope you and your loved ones enjoy this warm and comforting taste of Slavic hospitality. Bon appétit!
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