Introduction
Scored potatoes are a visual and flavorful twist on traditional roasted potatoes. With their beautiful crosshatch pattern, these golden bites crisp up to perfection while soaking in seasonings and butter like little flavor sponges. They’re ideal as a hearty side for meats, roasts, or even as a snack with dipping sauces.
Ingredients** (Big Batch — Serves 8–10)
- 5 lbs (2.3 kg) medium-sized Yukon Gold or Russet potatoes, scrubbed clean
- ½ cup (1 stick / 115 g) unsalted butter, melted
- ¼ cup olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika (optional, for color & depth)
- 1½ teaspoons salt (or to taste)
- 1 teaspoon black pepper
- 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
- 2 teaspoons fresh thyme leaves (optional)
- ¼ cup grated Parmesan cheese (optional, for finish)
- Fresh parsley, chopped, for garnish
Instructions**
Step 1: Prep the Potatoes
- Preheat your oven to 425°F (220°C).
- Line a large sheet pan (or two smaller ones) with parchment paper or lightly grease with oil.
- Slice each potato in half lengthwise.
- Using a sharp knife, score the cut side of each half in a crisscross pattern—make shallow cuts about ⅛ inch deep, forming diamond shapes. Don’t cut all the way through!
Step 2: Season & Butter**
- In a large bowl, combine melted butter, olive oil, garlic powder, onion powder, paprika, salt, pepper, and herbs.
- Brush the scored sides of each potato generously with the mixture, making sure it seeps into the cuts.
- Arrange the potatoes cut side down on the sheet pan.
- Drizzle any leftover butter mixture over them.
Step 3: Bake
- Roast in the preheated oven for 35–45 minutes, until the bottoms are golden and crispy.
- Flip the potatoes cut side up and bake another 10–15 minutes to crisp the tops and edges.
- For extra crispiness, broil for the last 2–3 minutes (keep a close eye!).
Step 4: Garnish & Serve
- Sprinkle with grated Parmesan and fresh parsley while still hot.
- Serve immediately with sour cream, garlic aioli, ranch, or melted cheese dip.
Tips & Variations**
- Loaded version: Add shredded cheese, bacon bits, and chives on top during the last 5 minutes of baking.
- Spicy twist: Add a pinch of cayenne or chili flakes to the butter mixture.
- Herb lovers: Try dill, oregano, or Italian seasoning for more depth.
- Make ahead: Parboil potatoes 5 minutes before scoring for quicker baking.
History**
Scoring vegetables—particularly potatoes—has roots in European farmhouse cooking. The technique was developed to enhance flavor absorption and create a crispy surface. It’s similar to the Swedish Hasselback style but simpler, using halves instead of thin slices.
Benefits**
- Excellent source of potassium and fiber
- Uses heart-healthy olive oil
- Easy to make in large batches for meal prep or gatherings
- Versatile — pairs with nearly any dish
Nutrition (Per Serving, approx.)**
- Calories: 270 kcal
- Carbs: 32 g
- Fat: 14 g
- Protein: 5 g
- Fiber: 3 g
- Sodium: 310 mg
For Potato Lovers**
This dish is adored by potato enthusiasts worldwide! Whether you love fries, roasted wedges, or mashed potatoes, scored potatoes offer the perfect in-between: crispy edges with creamy centers and tons of flavor in every bite.
Conclusion**
Simple Sheet Pan Scored Potatoes are proof that simple ingredients can create unforgettable flavors. Crispy, buttery, herby, and oh-so-satisfying — they’ll easily become your new favorite side dish. Perfect for holidays, Sunday dinners, or any day you crave something golden and comforting
