Step-by-Step: How to Make Simple Sheet Pan Scored Potatoes
1. Preheat Your Oven
Set your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Potatoes
Scrub your potatoes clean and cut them in half lengthwise (keep small ones whole).
Place them cut-side up, and using a sharp knife, gently score the flesh in a crisscross pattern, making shallow cuts about ⅛ inch deep — not all the way through.
3. Season Generously
In a small bowl, mix together melted butter or olive oil, garlic powder, paprika, onion powder, salt, and pepper.
Brush this flavorful mixture over the scored surfaces, letting the seasonings seep into every tiny cut.
4. Bake to Crispy Perfection
Arrange potatoes cut-side up on your sheet pan and bake for 35–45 minutes, until the tops are beautifully crisp and golden and the insides are tender.
(Pro tip: Brush with a little extra butter halfway through baking for that irresistible golden sheen.)
5. Garnish & Serve
Sprinkle hot potatoes with chopped herbs, and if desired, a dusting of Parmesan or crispy bacon bits.
Serve warm as a side, snack, or even brunch addition with your favorite dipping sauce!
Serving Suggestions
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Dinner Side: Perfect next to grilled steak, chicken, or roasted fish.
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Snack Platter: Pair with garlic aioli, chipotle mayo, or sour cream.
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Brunch Twist: Add eggs and avocado for a hearty morning meal.
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Holiday Favorite: Dress them up with Parmesan and thyme for a festive touch.
Tips for Perfectly Crispy Scored Potatoes
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Use waxy potatoes like Yukon Gold or red — they crisp up beautifully without falling apart.
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Don’t skip the scoring! It’s the secret to all that buttery flavor soaking right in.
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Space them out on the pan — if they’re crowded, they’ll steam instead of roast.
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Add cheese at the end — a sprinkle of Parmesan in the last 10 minutes gives the perfect golden crust.
Storage & Reheating
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Reheat: Bake at 400°F for 10–12 minutes to re-crisp the tops.
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Freeze: Not recommended, as the texture can change — but they’re usually gone long before that anyway!
FAQs About Scored Potatoes
Can I use russet potatoes?
Yes! They’ll turn out crispier on the outside and fluffier inside. Just adjust the baking time if they’re large.
Do I need to peel the potatoes?
Nope! The skin adds extra texture and flavor. Just scrub them clean.
Can I make these ahead of time?
You can score and season the potatoes a few hours in advance. Store them in the fridge and bake when ready to serve.
What herbs work best?
Rosemary, thyme, and parsley are classics, but feel free to experiment with dill or chives for a fresh twist.
Final Thoughts
These Simple Sheet Pan Scored Potatoes are proof that good food doesn’t have to be complicated. With just a knife, a drizzle of butter, and a few pantry spices, you can transform humble potatoes into something truly extraordinary — crispy, golden, and loaded with flavor.
They’re rustic yet elegant, simple yet impressive — the kind of dish that makes everyone ask, “How did you make these?”
So next time you need an easy side that wows, grab your sheet pan and score some spuds. Trust me, they’ll disappear fast! 🥔💛
