Of course! Scored Potatoes are a game-changer. This simple technique of making shallow cuts across the potato creates an incredible texture: crispy, fan-like edges with a soft, fluffy interior. They look impressive but are incredibly easy to make on a sheet pan.
Here is the best and easiest recipe for perfectly crispy and flavorful scored potatoes.
The BEST Easy Sheet Pan Scored Potatoes
Scoring maximizes the surface area for seasoning and fat to cling to, resulting in the ultimate crispy-on-the-outside, fluffy-on-the-inside potato.
Prep Time: 10 minutes | Cook Time: 45-55 minutes | Total Time: About 1 hour
Yields: 4 servings
Ingredients
· 2 lbs small to medium Yukon Gold or Russet potatoes (about 4-6 potatoes)
· 3 tablespoons olive oil or avocado oil
· 1 teaspoon garlic powder
· 1 teaspoon smoked paprika (for color and flavor)
· 1 teaspoon dried herbs (such as rosemary, thyme, or oregano)
· 1 ½ teaspoons salt
· ½ teaspoon black pepper
· Optional for serving: Fresh parsley, chopped, grated Parmesan cheese, sour cream, or aioli
Instructions
Step 1: Prepare the Potatoes
- Preheat your oven to 425°F (220°C). This high heat is crucial for crispiness.
- Scrub the potatoes clean and pat them completely dry with a towel.
- The Scoring: Place a potato on a cutting board. Place two chopsticks or wooden spoons on either side of the potato, 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 the knife hits the chopsticks. Repeat for all potatoes.
Step 2: Season the Potatoes
- Place the scored potatoes on a large baking sheet.
- Drizzle with the olive oil, making sure to get some in between the slices. Gently fan the slices open a little to help the oil seep down.
- In a small bowl, mix the garlic powder, smoked paprika, dried herbs, salt, and pepper. Sprinkle this seasoning mix evenly over all the potatoes, again, trying to get some in between the slices.
Step 3: Bake to Perfection
- Bake for 45-55 minutes, or until the potatoes are golden brown, crispy on the edges, and tender in the center when pierced with a fork.
- For extra crispiness, you can brush the potatoes with a little more oil or melted butter halfway through the baking time.
Step 4: Serve
- Remove from the oven and let them cool for a few minutes (they will be very hot inside!).
- Transfer to a serving plate, garnish with fresh parsley and a sprinkle of Parmesan cheese if desired. Serve immediately.
Why This Method Works: Pro-Tips
· The Chopstick Trick: This is the secret to perfect scoring! It ensures you get that beautiful fan effect without cutting the potato all the way through, keeping it intact.
· Potato Choice:
· Yukon Gold: My top choice! They have a naturally buttery flavor and creamy interior that contrasts beautifully with the crispy edges.
· Russet: These will get fluffier on the inside and very crispy on the outside, more like a baked potato.
· Don’t Crowd the Pan: Give the potatoes plenty of space on the baking sheet. If they’re too close, they’ll steam instead of roast and won’t get crispy.
Get the Oil Down In: Don’t be shy about gently fanning the slices and rubbing the oil and seasoning in. This is what makes every single bite flavorful.
· Add More Flavor:
· Cheesy: Stuff a small piece of sharp cheddar or a sprinkle of Parmesan into the slices before baking.
· Herby: Use fresh rosemary or thyme sprigs for a more aromatic flavor.
· Spicy: Add a pinch of cayenne pepper or chili powder to the seasoning mix.
These potatoes are incredibly versatile and pair well with virtually anything, from a simple roasted chicken to a fancy steak dinner. Enjoy your new favorite way to make potatoes