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BEST EASY SHEET PAN SCORED POTATOES RECIPE

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Best Easy Sheet Pan Scored Potatoes Recipe

If you’re looking for a simple, crowd-pleasing side dish that’s both crispy and flavorful, look no further than this Easy Sheet Pan Scored Potatoes Recipe. With just a handful of ingredients and minimal prep, these beautifully scored potatoes come out perfectly golden and crisp on the outside, soft and fluffy on the inside. Ideal for weeknight dinners, holiday meals, or even your next barbecue—this recipe is a guaranteed winner.


🥔 What Are Scored Potatoes?

Scored potatoes are whole or halved potatoes that are sliced in a crosshatch pattern on the surface. This not only looks impressive but also allows the seasonings and oil to seep deep into the potato, creating more flavor and better texture. As they bake, the scored tops crisp up beautifully, while the insides stay tender and creamy.


✅ Why You’ll Love This Recipe

  • Super easy prep – Just score, season, and bake!
  • Minimal ingredients – You probably already have everything on hand.
  • Oven-roasted perfection – Crispy tops and soft centers every time.
  • Versatile – Great with steaks, chicken, fish, or even as a snack.

🛒 Ingredients

  • 6–8 medium Yukon Gold or red potatoes, halved
  • 2–3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (optional for extra flavor)
  • Salt and black pepper to taste
  • Fresh herbs for garnish (like parsley or chives)

🔪 Instructions

  1. Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
  2. Score the potatoes: Cut the potatoes in half lengthwise. Using a sharp knife, carefully score the cut side of each potato in a criss-cross pattern (don’t cut all the way through!).
  3. Season: Place the potatoes cut-side up on the sheet pan. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the oil and spices gently into the scored tops.
  4. Bake: Roast for 35–45 minutes, or until the tops are crispy and the insides are fork-tender.
  5. Garnish and serve: Sprinkle with fresh herbs and serve hot!
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