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BEST EASY SHEET PAN SCORED POTATOES RECIPE

BEST EASY SHEET PAN SCORED POTATOES RECIPE

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Best Easy Sheet Pan Scored Potatoes Recipe

Crispy, golden, and unbelievably simple — your new favorite potato side dish!

When it comes to crowd-pleasing side dishes, it’s hard to beat the humble potato. But this Best Easy Sheet Pan Scored Potatoes Recipe takes things to the next level. With a crisp, golden crust and soft, fluffy interior, these potatoes are roasted to perfection — and they’re just as easy to make as they are delicious.

The secret? A simple scoring technique that helps the flavors seep in and the edges crisp up beautifully. Whether you’re cooking for a weeknight dinner or entertaining guests, these potatoes are guaranteed to impress.

🥔 What Are Scored Potatoes?

Scored potatoes are halved and lightly crosshatched on the cut side before roasting. This technique allows heat and seasoning to penetrate deeper into the flesh, giving you extra flavor and that irresistible texture. When roasted cut-side down on a sheet pan, the scored surface becomes perfectly crisp and caramelized.

⭐ Why You’ll Love This Recipe

  • One pan, zero stress
  • Golden crispy edges with soft centers
  • Perfect for meal prep or last-minute dinners
  • Endlessly customizable — herbs, cheese, spices, you name it!

🛒 Ingredients

  • 4–6 medium Yukon Gold or russet potatoes, halved lengthwise
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (smoked or sweet)
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • Optional: fresh rosemary, parmesan cheese, or lemon zest for garnish

🔪 Instructions

  1. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or foil.
  2. Wash and dry the potatoes, then cut in half lengthwise.
  3. Score the cut side of each half in a shallow crisscross pattern using a sharp knife — don’t cut too deep.
  4. Toss potatoes in a bowl with olive oil, garlic powder, paprika, salt, and pepper.
  5. Place potatoes cut-side down on the prepared sheet pan.
  6. Roast for 35–40 minutes, or until golden and crispy on the bottom and tender on the inside.
  7. Optional finish: Flip the potatoes cut-side up, sprinkle with parmesan or herbs, and broil for 2–3 minutes if you want even more crispiness.
  8. Serve hot with your favorite main dish!