Here’s a simple, crispy, and delicious Sheet Pan Scored Potatoes recipe—perfect as a side for any meal 🥔✨
🥔 Sheet Pan Scored Potatoes
🧺 Ingredients (serves 4)
- 4 medium potatoes (Yukon Gold or Russet)
- 3 tbsp olive oil or melted butter
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & pepper to taste
- Optional: fresh herbs (rosemary, thyme, parsley)
👩🍳 Instructions
- Preheat Oven
Preheat to 425°F (220°C). Line a sheet pan with parchment paper or foil. - Prep Potatoes
Wash and dry potatoes. Make scored cuts: place potato on a cutting board and slice thin, even cuts about ¼ inch apart, not cutting all the way through (like Hasselback style). - Season
Brush olive oil or melted butter over potatoes, making sure it seeps into the slices.
Sprinkle garlic powder, paprika, salt, and pepper evenly. - Bake
Place potatoes on the sheet pan and bake 35–45 minutes, until potatoes are golden, crispy on edges, and tender inside. - Garnish & Serve
Sprinkle fresh herbs before serving. Serve hot as a side dish to meat, fish, or roasted veggies.
🌟 Tips
- For extra crispiness, brush a little more oil halfway through baking.
- You can add grated Parmesan or cheese in the last 5 minutes for a cheesy version.
- Use a sharp knife to score thin slices evenly for best results.
If you want, I can give a 30-minute “extra crispy” version or a garlic butter stuffed variation that’s even more flavorful.