🥔 Easy Sheet Pan Scored Potatoes
🍽️ Servings: 4–6
⏰ Time: 45–55 minutes (10 min prep + 35–45 min bake)
📝 Ingredients:
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6–8 medium Yukon Gold or red potatoes (thin-skinned works best)
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3 tablespoons olive oil or melted butter (or a mix)
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3 cloves garlic, minced or crushed
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1 teaspoon salt (to taste)
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½ teaspoon black pepper
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1 teaspoon paprika or smoked paprika
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½ teaspoon dried thyme or rosemary (optional)
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Fresh parsley, parmesan, or green onions (optional, for garnish)
🔪 Instructions:
1. Preheat Oven:
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Preheat to 425°F (220°C).
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Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
2. Prep the Potatoes:
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Wash and dry potatoes well.
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Slice potatoes in half lengthwise.
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Place cut-side up on a cutting board.
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Use a sharp paring knife to gently score a crosshatch pattern into the cut side of each potato half — just shallow cuts, not all the way through.
3. Season:
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In a bowl, mix olive oil (or butter), garlic, salt, pepper, paprika, and herbs.
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Brush or spoon mixture generously over the scored side of each potato.
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Flip cut-side down onto the sheet pan — this allows the scored side to get golden and crisp.
4. Bake:
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Roast for 35–45 minutes, depending on potato size, until fork-tender and crispy underneath. The cut side will be deeply golden and flavorful.
5. Garnish & Serve:
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Flip potatoes cut-side up for serving.
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Sprinkle with chopped parsley, grated parmesan, or green onions if desired.
💡 Tips:
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For ultra-crisp bottoms, preheat the baking sheet in the oven before placing potatoes.
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Add a final drizzle of garlic herb butter or truffle oil for a flavor boost.
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Great side dish for steak, chicken, or even breakfast eggs!
Want a cheesy version or a loaded baked potato twist on this? I can customize it!