Of course! Sheet Pan Scored Potatoes are a visually stunning and incredibly delicious side dish. The scoring (making shallow cuts) creates maximum surface area for getting crispy, seasoned edges while the inside stays fluffy and tender.
They look impressive but are surprisingly simple to make.
Crispy Sheet Pan Scored Potatoes
This technique creates potatoes with an amazing texture contrast and allows the flavors to penetrate deeply.
Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 45-55 minutes
Ingredients
· 2 lbs small to medium Yukon Gold or Russet potatoes (similar-sized)
· 3 tbsp olive oil or avocado oil
· 1 tsp salt, plus more for finishing
· ½ tsp black pepper
· 1 tsp garlic powder
· ½ tsp smoked paprika (optional, for color and flavor)
· Optional Add-ins:
· 2-3 sprigs fresh rosemary or thyme
· Grated Parmesan cheese for the last 10 minutes of baking
· Finely chopped fresh parsley or chives for garnish
Instructions
- Preheat and Prep: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Score the Potatoes:
· Scrub the potatoes clean but leave the skins on.
· Place a potato on a cutting board and lay two chopsticks or wooden spoons on either side of it, running parallel to the potato. This will prevent your knife from cutting all the way through.
· Using a sharp knife, make thin, parallel slices about ¼-inch apart across the potato, stopping when your knife hits the chopsticks.
· Carefully rotate the potato 90 degrees and make another set of parallel slices perpendicular to the first, creating a cross-hatch or “waffle” pattern.
· Repeat with all remaining potatoes. - Season the Potatoes:
· Place the scored potatoes on the prepared baking sheet.
· Drizzle them generously with olive oil, making sure to get some in between the slices. Gently press on the potatoes to help them open up.
· In a small bowl, mix the salt, pepper, garlic powder, and smoked paprika. Sprinkle this seasoning mix evenly over the potatoes, again aiming for the crevices. - Bake:
· Bake for 45-55 minutes, or until the potatoes are fork-tender inside and the edges are deep golden brown and incredibly crispy.
· For extra crispiness, you can gently press them down with a spatula halfway through the baking time to fan them out more. - Serve:
· Remove from the oven. If using, sprinkle with fresh herbs and an extra pinch of flaky sea salt.
· Serve immediately right on the sheet pan for a rustic presentation.
Pro Tips for Perfect Scored Potatoes
· The Right Potato: Yukon Golds are the winner here. They have a thin skin, creamy interior, and hold their shape beautifully. Small Russets also work well.
· Don’t Cut All the Way Through! The chopstick trick is essential. The base should stay intact so the potato holds its shape while fanning out.
· Get Oil in the Cuts: Don’t be shy with the oil. Really work it into the scores; this is what makes the edges so crispy and seasoned.
· Customize the Flavors:
· Italian: Use dried oregano and basil with the garlic powder.
· Spicy: Add a pinch of cayenne pepper or chili powder to the seasoning mix.
· Cheesy: In the last 10 minutes of baking, sprinkle generously with grated Parmesan or Pecorino Romano cheese.
· Dipping Sauces: These are fantastic with garlic aioli, sour cream & chive dip, or a spicy ketchup.
Enjoy these show-stopping, crispy, and fluffy potatoes