Pan Scored Potatoes (also known as crispy scored skillet potatoes) are a visually striking and deliciously crispy side dish. Scoring the potatoes allows for more surface area to crisp up and helps them absorb butter, herbs, and seasonings beautifully.
🥔 Crispy Pan Scored Potatoes
🍽️ Servings: 4
⏱️ Time: ~30–40 minutes
🧂 Ingredients:
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4 medium Yukon Gold or baby potatoes (or similar waxy potatoes)
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2 tbsp olive oil or clarified butter (ghee)
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2 tbsp unsalted butter
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3–4 garlic cloves, smashed
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2–3 sprigs of fresh rosemary or thyme
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Salt & black pepper, to taste
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Optional: paprika or Parmesan for added flavor
🔪 How to Score the Potatoes:
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Cut potatoes in half (lengthwise or crosswise depending on shape).
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On the cut side, use a sharp knife to score a crosshatch pattern (small shallow crisscross cuts). Don’t cut too deep—just enough to help crisp the surface.
👨🍳 Instructions:
1. Prep the Pan:
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In a large nonstick or cast iron skillet, heat the olive oil and butter over medium heat.
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Add the garlic cloves and herbs to infuse the fat.
2. Cook the Potatoes:
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Place the scored side down into the hot skillet.
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Press them down gently to ensure full contact.
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Cook uncovered for 15–20 minutes over medium to medium-low heat, until golden brown and crisp on the bottom.
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Check occasionally to prevent burning and adjust heat if needed.
3. Finish Cooking:
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Once the bottoms are crispy, flip the potatoes and cook another 5–10 minutes (or until fork-tender).
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Optionally cover with a lid for a few minutes to steam through if they’re thick.
4. Season & Serve:
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Remove the herbs and garlic.
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Season with flaky sea salt, black pepper, and optionally sprinkle with paprika, chili flakes, or grated Parmesan.
🍽️ Serving Ideas:
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Perfect with grilled steak, roast chicken, or as a tapas-style appetizer with aioli or sour cream dip.
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Drizzle with truffle oil or lemon zest for a gourmet touch.