🥔 BEST EASY SHEET-PAN SCORED POTATOES
⏱ Time
Prep: 10 minutes
Bake: 40–45 minutes
🍽 Servings
4–6
🧾 Ingredients (Q/A)
Baby potatoes (Yukon gold or red) – 2 lb (900 g)
Olive oil – 3 tbsp
Salt – 1½ tsp
Black pepper – ½ tsp
Optional Flavor Boosters
Garlic powder – 1 tsp
Paprika – 1 tsp
Dried thyme or rosemary – 1 tsp
Butter (melted, for finishing) – 2 tbsp
Fresh parsley (chopped) – 2 tbsp
Parmesan cheese (grated) – ⅓ cup
👩🍳 Instructions
1️⃣ Preheat & prep
Preheat oven to 425°F (220°C)
Line a sheet pan with parchment or foil
2️⃣ Score the potatoes
Place each potato between two chopsticks or wooden spoons
Slice crosswise ⅛–¼ inch apart, stopping before cutting through
This creates crispy “fan” edges
3️⃣ Season
Toss potatoes with:
3 tbsp olive oil
1½ tsp salt
½ tsp black pepper
Optional spices
Arrange cut-side up on the pan
4️⃣ Roast
Roast 25 minutes
Remove pan and gently fan open the slices with a fork
Brush or drizzle more oil if needed
5️⃣ Finish roasting
Return to oven for 15–20 minutes
Until deeply golden and crispy on edges
6️⃣ Final touch (optional but 🔥)
Drizzle with 2 tbsp melted butter
Sprinkle Parmesan & parsley
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
Extra crispy: soak potatoes 20 min, dry well
Garlic lovers: brush with garlic butter halfway
Vegan: skip butter & cheese
Air fryer: 380°F for 25–30 minutes
🍽 Perfect With
Steak or chicken
Fish or shrimp
Holiday roasts
Dipping sauces (aioli, sour cream, ketchup)
