Here’s a delicious and simple Sheet Pan Scored Potatoes recipe that’s perfect for a crispy and flavorful side dish:
Ingredients:
- 6 medium-sized potatoes (Yukon Gold, Russet, or any starchy potato)
- 3 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp dried rosemary (or fresh rosemary, chopped)
- 1 tsp onion powder
- Salt and pepper to taste
- 1 tbsp fresh parsley (optional, for garnish)
- 2 tbsp grated Parmesan (optional)
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. Leave the skins on for a crispy texture, or peel them if you prefer.Next, score each potato:
- Using a sharp knife, make deep cuts (about 1/8-inch apart) across each potato, but don’t cut all the way through. The slices should stay connected at the bottom.
- Alternatively, you can slice potatoes horizontally to create thin slices, but scoring gives a unique crispy texture.
- Season the Potatoes: Place the potatoes in a large bowl. Drizzle with olive oil, then sprinkle the garlic powder, onion powder, dried rosemary, salt, and pepper. Toss them gently to coat.
- Arrange on a Sheet Pan: Lay the scored potatoes flat on a sheet pan, making sure they’re evenly spaced. If you’d like extra crispiness, you can place the potatoes on a wire rack over the sheet pan.
- Bake: Bake for 35-40 minutes or until the potatoes are crispy and golden brown. You can use a fork to test if they’re tender inside. For extra crispiness, baste the potatoes with more olive oil halfway through the baking time.
- Optional Parmesan: In the last 5 minutes of baking, sprinkle grated Parmesan cheese over the potatoes for extra flavor.
- Garnish & Serve: Once done, remove the potatoes from the oven and sprinkle with fresh parsley if desired. Serve hot as a side dish!
Tips:
- You can add other herbs like thyme, paprika, or even a squeeze of lemon for more flavor.
- For added richness, drizzle the potatoes with melted butter before baking.
- Adjust the cooking time based on the size of the potatoes—larger potatoes may need more time to cook through.
Enjoy your crispy, golden sheet pan scored potatoes!
