🥔 Best Easy Sheet Pan Scored Potatoes
Ingredients:
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4–6 medium Yukon Gold or russet potatoes
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3 tbsp olive oil or melted butter (or a combo)
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1 tsp garlic powder
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1 tsp paprika (smoked or sweet)
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1 tsp salt (or to taste)
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1/2 tsp black pepper
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2 tbsp grated Parmesan (optional)
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Fresh herbs for garnish (parsley, chives, or thyme)
Instructions:
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Preheat Oven:
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Preheat to 425°F (220°C).
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Line a sheet pan with parchment paper or foil for easy cleanup.
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Prep the Potatoes:
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Wash and scrub potatoes well (you can peel them, but skin-on gives extra crisp).
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Cut each potato in half lengthwise.
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Using a sharp knife, score the flesh side of each half with a criss-cross pattern (don’t cut all the way through — just shallow slits).
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Season:
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In a small bowl, mix olive oil or butter with garlic powder, paprika, salt, and pepper.
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Brush the scored side generously with the mixture, getting it into the cuts.
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Place potatoes cut-side down on the sheet pan. Brush the skin side lightly as well.
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Bake:
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Roast for 35–45 minutes, or until the bottoms are deep golden brown and crispy, and the insides are tender.
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For extra crisp, broil for the last 2–3 minutes (watch closely).
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Finish:
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Flip them over to expose the beautiful scored pattern.
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Sprinkle with Parmesan and chopped herbs if desired.
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Serve hot!
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✅ Tips:
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Scoring helps flavors sink in and makes for gorgeous crispy edges.
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Use Yukon Golds for a buttery taste or russets for extra crispiness.
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Great side dish for steak, chicken, or a hearty vegetarian meal.
Would you like a spicy version, a cheesy twist, or how to make these air fryer-friendly?