Sheet Pan Scored Potatoes (Crispy & Golden)

Ingredients

• 6 medium potatoes (Yukon gold or russet)
• 3 tablespoons olive oil
• 3 cloves garlic (minced)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried rosemary or thyme
• Optional: Parmesan cheese for topping
• Optional: chili flakes for heat

Preparation (Formation)

• Preheat oven to 220°C (425°F).
• Wash potatoes thoroughly (peeling optional).
• Slice each potato in half lengthwise.
• Score the cut side in a crisscross pattern (don’t cut all the way through).
• Pat dry for maximum crispiness.

Instructions

Step 1: Season

1. Mix olive oil, garlic, salt, pepper, paprika, and herbs.
2. Brush generously over scored potato surfaces.

Step 2: Arrange

1. Place potatoes cut-side up on a sheet pan.
2. Ensure they are spaced apart for even roasting.

Step 3: Roast

1. Bake for 35–45 minutes until golden and crispy.
2. For extra crispiness, broil for 2–3 minutes at the end.

Step 4: Finish

1. Sprinkle with Parmesan or herbs if desired.
2. Serve hot and crispy.

Nutrition

Calories: 200–260 kcal · Protein: 3–4 g · Fat: 8–12 g · Carbohydrates: 30–35 g · Fiber: 3–5 g · Sodium: depends on seasoning