Absolutely! Here’s a warm and enticing article for your Sheet Pan Scored Potatoes Recipe:

🥔 Sheet Pan Scored Potatoes: Crispy, Golden, and Totally Addictive

When it comes to easy comfort food, potatoes always win the popularity contest. But if you’re ready to level up your usual roasted spuds, let us introduce you to the Sheet Pan Scored Potatoes — a stunningly simple side dish that delivers maximum crisp, golden edges with a buttery-soft interior.

With just a few ingredients and a clever scoring technique, you’ll turn humble potatoes into a crispy, flavorful, and eye-catching dish that pairs perfectly with everything from grilled meats to cozy casseroles.

💡 What Are Scored Potatoes?

Scoring refers to making shallow cuts on the surface of the potatoes in a crisscross pattern. This technique isn’t just for looks — it allows the seasoning and oil to seep deeper into the potato, enhancing flavor and creating more surface area for delicious crispiness.

📝 Ingredients

• 6–8 small to medium Yukon Gold or red potatoes (scrubbed clean)
• 3 tablespoons olive oil or melted butter
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh herbs (like rosemary or thyme), optional
• Grated Parmesan or shredded cheese (optional, for topping)

🔥 How to Make Sheet Pan Scored Potatoes

1. Preheat and Prep

Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or foil for easy cleanup.

2. Score the Potatoes

Slice each potato in half lengthwise. With the cut side up, use a small knife to gently score a crisscross pattern into the flesh — about ⅛ inch deep. Be careful not to cut all the way through.

3. Season Generously

Place the scored potatoes cut side up on the sheet pan. Brush with olive oil or melted butter, making sure it gets into the cuts. Sprinkle with garlic powder, paprika, salt, and pepper. Add fresh herbs if desired.

4. Roast Until Golden

Bake for 35–45 minutes, or until the potatoes are fork-tender and the tops are golden and crispy. If you want them extra crispy, broil for 2–3 minutes at the end.