Simple Sheet Pan Scored Potatoes Recipe
Elevate your dinner table with our Easy Sheet Pan Scored Potatoes recipe. This simple yet flavorful side dish requires minimal effort but delivers maximum taste.
Perfectly seasoned and roasted to crispy perfection, these scored potatoes are sure to become a family favorite.
Whether served alongside a hearty main course or as a tasty snack, these potatoes are guaranteed to impress with their crispy exterior and fluffy interior.
Ingredients
for Sheet Pan Scored Potatoes
Gather these basic ingredients to create the ultimate Easy Sheet Pan Scored Potatoes:
4 medium-sized russet potatoes
2 tablespoons of olive oil
2 cloves of garlic, minced.
1 teaspoon of dried rosemary
1 teaspoon of dried thyme.
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish (optional).
Instructions for Easy Sheet Pan Scored Potatoes:
Preheat the Oven: Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it.
Prepare the Potatoes:
Wash and dry the russet potatoes thoroughly.
Cut each potato in half lengthwise.
Score the flesh side of each potato in a crosshatch pattern, making shallow cuts without slicing through the skin.
Season the Potatoes:
Place the potatoes, cut side up, on the prepared sheet pan.
Drizzle olive oil evenly over the potatoes, ensuring the oil seeps into the scored cuts.
Sprinkle the minced garlic, dried rosemary, dried thyme, salt, and black pepper over the top.
Bake:
Roast the potatoes in the preheated oven for 45-50 minutes, or until they are golden brown, crispy on the outside, and tender inside.
Garnish and Serve:
Remove the potatoes from the oven and let them rest for a few minutes.
Garnish with freshly chopped parsley, if desired, and serve warm.
These scored potatoes are a perfect side dish to elevate any meal!
Here are some variations and tips for your Easy Sheet Pan Scored Potatoes:
Cheese Topping: Add shredded cheese like cheddar or Parmesan in the last few minutes of baking for a cheesy finish.
Spicy Kick: Sprinkle some red pepper flakes or cayenne pepper on top before roasting for a bit of heat.
Herb Infusion: Experiment with different herbs like thyme, oregano, or even fresh basil for added flavor.
Bacon Bits: For a savory twist, add cooked and crumbled bacon on top before serving.
Balsamic Glaze: Drizzle some balsamic reduction over the scored potatoes after baking for a sweet and tangy flavor.
Cooking Time: Ensure that the potatoes are evenly spaced on the sheet pan to allow for proper roasting.
Bake at 425°F (220°C) for about 45-50 minutes, or until they are crispy and tender.
Rest Before Serving: Let the potatoes rest for a few minutes after baking to allow the flavors to meld.
To store your Easy Sheet Pan Scored Potatoes, follow these steps:
Cool Down: Allow the potatoes to cool completely after baking. This helps prevent condensation, which can make them soggy.
Airtight Container: Place the cooled potatoes in an airtight container. You can also use a resealable plastic bag, but make sure to remove as much air as possible.
Refrigeration: Store the container in the refrigerator. The scored potatoes can last for about 3-5 days.
Reheating: When you’re ready to enjoy them again, preheat your oven to 375°F (190°C) and place the potatoes on a baking sheet.
Bake for about 15-20 minutes or until heated through and crispy again.
Freezing (Optional): If you want to store them for a longer period, you can freeze the scored potatoes.
Place them on a baking sheet in a single layer to freeze individually, then transfer them to a freezer-safe container or bag.
They can last up to 2-3 months in the freezer. Reheat from frozen in the oven as described above, adding a few extra minutes to the cooking time.