ADVERTISEMENT
How to Make Sheet Pan Scored Potatoes (Step-by-Step)
1. Preheat That Oven
Crank your oven to 425°F. You want it hot so those taters get crispy, not soggy.
2. Prep the Potatoes
Wash ’em, dry ’em, and slice them in half lengthwise. Lay each half flat-side up and score the top in a crosshatch pattern. Don’t cut all the way through—just about halfway deep.
Tip: Use a sharp knife and go slow. No need to rush—we’re not on a cooking show.
3. Season the Magic
Place all your scored potato halves cut-side up on a sheet pan. Drizzle with olive oil (or butter), sprinkle with salt, pepper, paprika, and garlic. Use your hands or a brush to work it into all the little cuts.
4. Roast Time
Slide that pan into the oven and roast for 35-45 minutes. Keep an eye on them toward the end—you want golden brown and slightly crisp edges.
5. Final Touches
Once they’re out, sprinkle with grated parmesan and chopped parsley. Let them cool for like, a minute (or not—I’ve totally burned my mouth on these more than once).
Easy Ways to Switch It Up
You can totally make these your own depending on what’s in your fridge or what mood you’re in:
– Add Bacon Bits
Crumble crispy bacon on top after baking. Instant flavor bomb.
– Spicy Style
Add chili flakes, cayenne, or a drizzle of hot honey after roasting. Game changer.
– Cheesy Ranch Version
Mix ranch seasoning into the olive oil before brushing it on. Sprinkle with shredded cheddar before baking.
– Garlic Herb Butter Finish
Melt butter with garlic and herbs and drizzle it over hot potatoes when they come out. Chef’s kiss.
What to Serve With Sheet Pan Scored Potatoes
These little guys are side dish royalty. You can serve ’em with just about anything. Here are a few of my go-to combos:
- Roast chicken (classic and cozy)
- Grilled steak (hello, date night)
- Salmon (for when you wanna feel fancy but still eat potatoes)
- Burgers (because fries are jealous now)
Honestly, they’re even good on their own. I’ve straight-up eaten a plate of these for dinner with a little sour cream on the side and zero regrets.
Leftovers? You Wish. But If You Have ‘Em…
If (and that’s a big if) you have any left, throw ’em in a skillet the next morning with eggs and call it breakfast. Or chop them up and toss them in a salad for lunch. I’ve even thrown ’em into a quesadilla with cheese and leftover chicken. Wild, I know. But also amazing.
ADVERTISEMENT
