🥔 BEST EASY SHEET-PAN SCORED POTATOES
⏱ Time
Prep: 10 minutes
Bake: 40–45 minutes
🍽 Servings
4–6
🧾 Ingredients (Q/A)
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Baby potatoes (Yukon gold or red) – 2 lb (900 g)
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Olive oil – 3 tbsp
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Salt – 1½ tsp
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Black pepper – ½ tsp
Optional Flavor Boosters
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Garlic powder – 1 tsp
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Paprika – 1 tsp
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Dried thyme or rosemary – 1 tsp
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Butter (melted, for finishing) – 2 tbsp
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Fresh parsley (chopped) – 2 tbsp
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Parmesan cheese (grated) – ⅓ cup
👩🍳 Instructions
1️⃣ Preheat & prep
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Preheat oven to 425°F (220°C)
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Line a sheet pan with parchment or foil
2️⃣ Score the potatoes
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Place each potato between two chopsticks or wooden spoons
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Slice crosswise ⅛–¼ inch apart, stopping before cutting through
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This creates crispy “fan” edges
3️⃣ Season
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Toss potatoes with:
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3 tbsp olive oil
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1½ tsp salt
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½ tsp black pepper
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Optional spices
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Arrange cut-side up on the pan
4️⃣ Roast
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Roast 25 minutes
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Remove pan and gently fan open the slices with a fork
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Brush or drizzle more oil if needed
5️⃣ Finish roasting
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Return to oven for 15–20 minutes
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Until deeply golden and crispy on edges
6️⃣ Final touch (optional but 🔥)
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Drizzle with 2 tbsp melted butter
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Sprinkle Parmesan & parsley
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Return to oven 3–5 minutes to melt cheese
⭐ Why This Recipe Works
✔ Scoring = max crispy surface
✔ High heat = crunchy edges
✔ Oil + butter = rich flavor without frying
💡 Pro Tips
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Extra crispy: soak potatoes 20 min, dry well
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Garlic lovers: brush with garlic butter halfway
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Vegan: skip butter & cheese
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Air fryer: 380°F for 25–30 minutes
🍽 Perfect With
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Steak or chicken
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Fish or shrimp
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Holiday roasts
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Dipping sauces (aioli, sour cream, ketchup)
