Here’s a super easy, crispy, golden, and gorgeous Sheet Pan Scored Potatoes recipe—beautifully fanned, roasted potatoes with lots of flavor and minimal effort. Perfect as a side dish that looks fancy but takes no time!
🥔 Best Easy Sheet Pan Scored Potatoes
✨ What They Are:
Potatoes sliced in a crosshatch pattern (scored), then roasted on a sheet pan until crispy on the edges, buttery inside, and loaded with flavor from garlic, herbs, and olive oil.
🧾 Ingredients:
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4–6 medium Yukon Gold or russet potatoes (Yukon is best for creamy inside + crisp edges)
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3–4 tbsp olive oil or melted butter
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4 cloves garlic, minced or smashed
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika or smoked paprika
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1 tsp dried thyme or rosemary (or fresh if available)
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Optional: grated Parmesan, chili flakes, chopped parsley for garnish
👩🍳 Instructions:
1. Preheat & Prep:
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Preheat oven to 425°F (220°C).
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Line a large sheet pan with parchment or foil.
2. Score the Potatoes:
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Slice potatoes in half lengthwise.
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Place each half cut-side up on a cutting board.
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Using a small sharp knife, carefully score a crosshatch pattern (deep Xs or diamond pattern) into the flat cut surface. Don’t cut all the way through—go about ½ inch deep.
3. Season:
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Place potatoes cut-side up on the sheet pan.
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In a small bowl, mix olive oil, garlic, salt, pepper, paprika, and herbs.
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Spoon or brush the oil mixture generously over the scored surface, letting it seep into the cuts.
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Optional: flip once to coat the bottoms too, then return cut-side up.
4. Roast:
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Roast for 35–45 minutes until golden, crispy on the top, and soft in the center.
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Broil for the last 2–3 minutes for extra browning (watch closely!).
🧀 Optional Finishes:
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Sprinkle Parmesan during the last 10 minutes of roasting.
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Drizzle with melted butter or ranch before serving.
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Garnish with parsley, chives, or a dollop of sour cream.
🍽️ Pairs Well With:
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Grilled steak or roasted chicken
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Eggs and bacon (as a breakfast potato option)
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Roasted veggies or salad for a vegetarian meal
Would you like a cheesy version, a garlic confit upgrade, or a spicy Cajun-style twist?