Absolutely! Here’s the Best Easy Sheet Pan Scored Potatoes Recipe — crispy, buttery, golden potatoes with beautiful crosshatch scoring that makes them both gorgeous and flavor-packed. Perfect as a side dish for steak, chicken, or just about anything.
🥔 Best Easy Sheet Pan Scored Potatoes
👩🍳 Servings: 4–6
🕒 Prep Time: 10 min | Cook Time: 45–55 min
🧾 Ingredients:
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4 medium Yukon Gold or Russet potatoes, halved lengthwise
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3 tbsp olive oil or melted butter (or a mix)
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1 tsp garlic powder
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1 tsp paprika (optional for color)
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Salt & freshly ground black pepper, to taste
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1 tbsp chopped fresh rosemary, thyme, or parsley (optional)
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Grated Parmesan cheese (optional, for a crispy finish)
🔪 Instructions:
1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper or foil for easy cleanup.
2. Prep the potatoes:
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Wash and dry the potatoes well.
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Cut in half lengthwise so each piece lays flat.
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Using a small paring knife, score the cut side of each potato with a crisscross pattern, about 1/4 inch deep (don’t cut all the way through).
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 (or butter) with garlic powder, paprika, salt, and pepper.
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Brush generously over the tops, making sure it gets into the cuts.
4. Bake:
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Roast for 40–55 minutes, depending on size, until the tops are golden, crispy, and the centers are fork-tender.
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For extra crispiness, broil for the last 2–3 minutes.
5. Optional Toppings:
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Sprinkle with Parmesan cheese during the last 10 minutes of baking.
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Garnish with chopped fresh herbs before serving.
🍽️ Serving Ideas:
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Great with grilled meats, burgers, roast chicken, or as a party snack with dipping sauces (ranch, aioli, sour cream, etc.).
✅ Tips:
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Yukon Golds give you a creamy center and golden top.
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Scoring helps the oil and seasoning seep into the flesh and gives that signature crispy look.
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You can prep them up to 8 hours ahead and refrigerate, then roast when ready.