🧾 Ingredients (Serves 4)
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4 medium Yukon Gold or Russet potatoes (scrubbed clean)
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3 tbsp olive oil or melted butter
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1 tsp garlic powder
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1 tsp smoked paprika (or regular paprika)
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1 tsp dried rosemary or thyme
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Salt & black pepper to taste
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Optional: grated Parmesan, chopped fresh parsley, or sour cream to serve
🔪 Instructions
1. Preheat Oven
Preheat your 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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Cut potatoes in half lengthwise (so they lie flat).
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Using a sharp knife, score the flesh side of each potato in a crosshatch pattern — cut about 1/4 inch deep, but don’t cut through the skin.
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Pat them dry with a paper towel for max crispiness.
3. Season
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In a small bowl, mix olive oil with garlic powder, paprika, herbs, salt, and pepper.
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Brush or spoon the seasoned oil generously over the scored sides of the potatoes.
4. Bake
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Place potatoes scored side up on the sheet pan.
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Bake for 35–45 minutes, until the edges are crispy and golden and the centers are tender when pierced with a fork.
5. Finish & Serve
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Optionally sprinkle with Parmesan in the last 5 minutes for cheesy crisp tops.
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Serve hot with a sprinkle of parsley, or with dips like sour cream, aioli, or ranch.
🔄 Tips & Variations
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Want ultra-crispy bottoms? Preheat the sheet pan and add the potatoes cut-side down for the first 10 minutes, then flip.
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Swap herbs: Try Italian seasoning or Cajun spice for different flavor twists.
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Use baby potatoes for a cute, party-friendly version.
Would you like a printable card or a spicy version with chili flakes and lime?