A whole potato sliced accordion-style, brushed with buttery seasoning, then baked until it “blooms” into crispy petals with a fluffy center.
Ingredients (Serves 2–4)
4 medium russet or Yukon gold potatoes
3 tbsp melted butter (or olive oil)
2 cloves garlic, minced
½ tsp paprika
½ tsp salt
¼ tsp black pepper
1 tbsp fresh parsley or chives, chopped
Optional Toppings
Shredded cheese
Sour cream or Greek yogurt
Crispy bacon bits
Instructions
Prep Potatoes
Preheat oven to 425°F (220°C).
Wash and dry potatoes.
Place each potato between two chopsticks or wooden spoons and slice thinly without cutting all the way through.Season
Mix melted butter, garlic, paprika, salt, and pepper.
Brush generously over potatoes, getting between the slices.Bake
Place on a lined baking sheet.
Bake 40–45 minutes, basting once halfway, until edges crisp and potatoes bloom.Finish
Sprinkle herbs and add cheese (if using).
Return to oven 5 minutes until melted.
Air Fryer Option
Air fry at 400°F (200°C) for 30–35 minutes, brushing with butter halfway.
Tips
Use a sharp knife for thin, even slices
Russet potatoes bloom the best
Add a pinch of chili flakes for heat
Q & A
Q: Why didn’t my potato bloom?
A: Slices were too thick or not baked long enough.
