Of course! Get ready for the ultimate side dish. These Scored Sheet Pan Potatoes are not only incredibly easy but also stunningly beautiful. The scoring technique creates maximum crispy edges and allows the seasoning to penetrate deeply, resulting in a potato that’s crispy on the outside and fluffy on the inside.
The BEST Easy Sheet Pan Scored Potatoes
This method transforms humble potatoes into a show-stopping side with an incredible texture contrast.
Yields: 4 servings
Prep time: 10 minutes
Cook time: 45-50 minutes
Ingredients
· 1.5 lbs medium Yukon Gold or Russet potatoes (about 4-5 potatoes)
· 3 tablespoons olive oil or avocado oil
· 1 teaspoon garlic powder
· 1 teaspoon paprika (smoked paprika is fantastic here)
· 1/2 teaspoon onion powder
· 1/2 teaspoon dried thyme or rosemary (optional)
· Kosher salt and freshly ground black pepper (be generous!)
· Fresh chopped parsley, for garnish
Instructions
- Prep the Potatoes: Scrub the potatoes clean and dry them thoroughly. Do not peel them. The skin helps them hold their shape.
- Score the Potatoes: This is the key step!
· Place a potato on a cutting board. Place two chopsticks or wooden spoons on either side of it, running lengthwise. This will prevent your knife from cutting all the way through.
· Using a sharp knife, make thin, parallel slices across the potato, about ¼-inch apart, until your knife hits the chopsticks.
· Carefully rotate the potato 90 degrees and repeat the scoring process in the opposite direction, creating a cross-hatch or “waffle” pattern.
· Repeat with all remaining potatoes. - Season: Place the scored potatoes on a large baking sheet. Drizzle generously with oil, making sure to get it into all the crevices. Sprinkle evenly with the garlic powder, paprika, onion powder, dried herbs (if using), a very generous amount of kosher salt, and black pepper. Use your hands to gently rub the seasoning all over, ensuring it gets into the scores.
- Bake to Perfection:
· Preheat your oven to 425°F (220°C).
· Bake the potatoes for 45-50 minutes, or until the edges are deep golden brown and crispy, and the insides are tender and fluffy. The scores will have opened up beautifully.
· For extra crispiness, you can flip them halfway through the baking time, but it’s not strictly necessary. - Serve: Garnish with fresh chopped parsley and an extra pinch of flaky sea salt if desired. Serve immediately.
Chef’s Notes & Tips for PERFECTION
· The Potato Choice:
· Yukon Gold: My top choice! They have a thin skin, buttery flavor, and creamy interior.
· Russet: The classic choice for a fluffy interior and super crispy skin.
· Don’t Skip the Chopsticks! This tool is the secret to scoring the potatoes without cutting them all the way through. It keeps the base intact so the potato holds its shape.
· Get that CRISP: For the crispiest results, make sure your oven is fully preheated and don’t crowd the pan. Giving the potatoes space allows steam to escape and promotes browning.
· Flavor Variations:
· Cheesy Garlic: In the last 10 minutes of baking, sprinkle with grated Parmesan cheese and minced fresh garlic.
· Lemon-Herb: After baking, squeeze fresh lemon juice over the top and garnish with fresh dill or chives.
· Spicy: Add a 1/4 teaspoon of cayenne pepper to the spice mix.
· The Ultimate Dipping Sauce: Mix together 1/2 cup sour cream, 1 minced garlic clove, the zest of one lemon, and a tablespoon of fresh chives. Perfect for dipping those crispy, fluffy potatoes!
Enjoy your incredibly easy, visually impressive, and deliciously crispy Scored Sheet Pan Potatoes