These Scored Sheet Pan Potatoes are the ultimate side dish—crispy on the outside, fluffy on the inside, and bursting with flavor. Scoring the potatoes (cutting a crosshatch pattern into the tops) not only makes them look fancy but also allows the seasoning to penetrate deeper, creating a deliciously crispy crust in every bite. Whether you're serving them alongside roasted chicken, steak, or as a star of your holiday table, these potatoes are simple, crowd-pleasing, and absolutely addictive!
Why You’ll Love This Recipe
- Crispy & Fluffy: The scoring technique maximizes surface area for extra crispiness while keeping the inside soft and tender.
- Easy Prep: Minimal hands-on time and just one sheet pan required—no babysitting needed!
- Customizable: Add your favorite herbs, spices, or cheese for endless flavor variations.
- Perfect for Any Occasion: Great for weeknight dinners, holidays, or entertaining guests.
- 4 medium to large Yukon Gold or red potatoes (or any waxy potato)
- 3–4 tbsp olive oil (or melted butter for extra richness)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried rosemary or thyme (optional, but adds great flavor)
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh parsley, chopped
- Grated Parmesan cheese
- Sour cream or aioli for dipping
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
- Wash and scrub the potatoes thoroughly. Pat them dry with a paper towel (dry potatoes crisp better!).
- Slice each potato in half lengthwise. Then, using a sharp knife, score the cut side of each potato half in a crosshatch pattern, making shallow cuts about 1/4-inch apart. Be careful not to cut all the way through.
- In a small bowl, mix together the olive oil, garlic powder, smoked paprika, rosemary (if using), salt, and pepper.
- Place the scored potato halves on the prepared baking sheet, cut-side up.
- Brush the seasoned oil mixture generously over the scored potatoes, ensuring it gets into the grooves for maximum flavor and crispiness.
Roast the Potatoes
- Roast in the preheated oven for 35–45 minutes, or until the potatoes are golden brown, crispy on the edges, and tender when pierced with a fork.
- For extra crispiness, broil the potatoes for 2–3 minutes at the end of cooking, watching closely to avoid burning.
5. Garnish and Serve
- Remove the potatoes from the oven and let them cool slightly.
- Garnish with fresh parsley, grated Parmesan, or a dollop of sour cream or aioli if desired.
- Serve warm and enjoy the crispy, flavorful goodness!
Serving Suggestions
- With Proteins: Pair with grilled chicken, steak, pork chops, or roasted salmon for a complete meal.
- For Breakfast: Serve alongside eggs and bacon for a hearty brunch.
- Add Cheese: Sprinkle shredded cheddar or Parmesan during the last 5 minutes of roasting for a cheesy twist.
- Make It Spicy: Add red pepper flakes or cayenne pepper to the seasoning mix for a kick.
Pro Tips for Success
- Use Waxy Potatoes: Yukon Gold or red potatoes hold their shape better and have a creamy texture compared to starchy Russets.
- Score Deep Enough: Make sure your cuts are deep enough to create crispy edges but not so deep that the potato falls apart.
- Don’t Skip the Oil: Coating the potatoes generously with oil is key to achieving that golden, crispy exterior.
- Flip Halfway Through: For even browning, flip the potatoes halfway through cooking.
- Double the Batch: These potatoes reheat well in the oven, so make extra for leftovers.
Final Thoughts
These Scored Sheet Pan Potatoes are proof that simplicity can lead to extraordinary results. With their crispy, golden tops, fluffy interiors, and bold seasoning, they’re a versatile and impressive side dish that’s easy enough for a weeknight yet elegant enough for special occasions.
So grab some potatoes, grab your knife, and get scoring! One bite of these crispy, flavorful spuds, and you’ll understand why they’re a must-make for any meal. 🥔✨