Easy Sheet Pan Scored Potatoes Recipe
Ingredients:
- 6 medium russet potatoes (or your preferred type)
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika (optional for extra flavor)
- 1 tsp dried thyme or rosemary (optional)
- Salt and pepper to taste
- Fresh parsley or chives (optional, for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Potatoes: Wash and scrub the potatoes well. Pat them dry with a towel. Slice each potato thinly, but not all the way through. To do this, place a potato between two chopsticks or wooden spoons (this prevents you from slicing all the way through) and make thin, parallel cuts about 1/4 inch apart. Repeat for all the potatoes.
- Season the Potatoes: Place the scored potatoes on a large baking sheet lined with parchment paper or lightly greased. Drizzle the olive oil evenly over the potatoes, ensuring they’re coated on top and in the scored grooves. Use a brush or your fingers to spread the oil more evenly if needed.
- Add Seasoning: Sprinkle garlic powder, paprika, thyme (or rosemary), salt, and pepper evenly over the potatoes, making sure the seasoning gets into the cuts.
- Bake: Roast the potatoes in the preheated oven for 35-45 minutes, depending on the size of your potatoes. Check for doneness by gently pressing on the center. The potatoes should be tender and crispy on the edges, with the inside soft.
- Optional Garnish: Once done, remove the potatoes from the oven and let them rest for a few minutes. Optionally, garnish with fresh parsley or chives before serving.
Tips:
- You can also sprinkle some grated cheese (like parmesan or cheddar) over the top for the last 5 minutes of baking for a cheesy twist.
- To add more flavor, try drizzling the potatoes with a little melted butter or sour cream once they come out of the oven.
Enjoy your crispy, perfectly scored sheet pan potatoes!
