If you love potatoes with crispy edges and a fluffy, tender center, these Sheet Pan Scored Potatoes are a must-try. Simple ingredients and an easy preparation turn ordinary potatoes into a delicious side dish with plenty of golden, crunchy texture. The secret is the scoring technique, which creates more edges for oil and seasonings to reach, resulting in crisp grooves and a soft, fluffy inside.
Equipment
- Large sheet pan
- Cutting board
- Sharp knife
- Small bowl
- Large bowl
- Pastry brush (optional)
Ingredients
- 1½–2 lb (700–900 g) baby potatoes or small Yukon Gold potatoes
- 3 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons grated Parmesan cheese, optional
- 1 tablespoon chopped fresh parsley, for garnish
- Lemon wedges, for serving, optional
Instructions
- Preheat your oven to 220°C (425°F). Place a large sheet pan in the oven while it preheats if you want an especially crisp result. If you prefer easier cleanup, line the pan with parchment paper.
- Wash the potatoes thoroughly and scrub away any dirt. You can leave the skins on. Pat the potatoes completely dry with a clean kitchen towel. If your potatoes are larger than bite-size, cut them in half. Very small potatoes can be left whole.
- Place each potato on a cutting board. Using a sharp knife, carefully make several shallow cuts across the top of each potato, creating a crosshatch or accordion-style pattern. Do not cut all the way through. If using an accordion pattern, place two chopsticks or wooden spoons alongside the potato to prevent cutting completely through.
- In a small bowl, combine the olive oil, minced garlic, paprika, rosemary, thyme, salt, and black pepper. Stir well until everything is evenly mixed.
- Place the prepared potatoes in a large bowl. Pour the seasoned oil over them and gently toss until every potato is well coated. Use a pastry brush or your fingers to work a little of the seasoned oil into the grooves.
- Carefully remove the hot baking sheet from the oven. Lightly brush it with a little olive oil if necessary. Arrange the potatoes in a single layer with the scored side facing upward. Leave a little space between each potato to avoid overcrowding.
- Place the sheet pan in the preheated oven. Roast for approximately 35–45 minutes, depending on the size of the potatoes. After about 25 minutes, check their progress and rotate the pan so the potatoes brown evenly. The potatoes are ready when the edges are deeply golden and crisp and the centers are tender when pierced with a fork.
- If using Parmesan cheese, sprinkle it over the potatoes during the final 5 minutes of roasting. Once the potatoes are finished, remove them from the oven and sprinkle with fresh chopped parsley. A squeeze of fresh lemon juice just before serving can add a bright contrast.
Notes
Choose baby potatoes or Yukon Gold potatoes for a creamy interior and golden exterior. Ensure potatoes are dry to aid browning and do not overcrowd the pan. For an extra-crunchy finish, parboil potatoes for 5–7 minutes before scoring and roasting. Flavor variations include adding oregano, lemon zest, and feta for a Mediterranean style, or smoked paprika and chili flakes for a spicy version.
