Nothing beats the simplicity and flavor of roasted potatoes fresh out of the oven. And when those potatoes are scored, seasoned, and roasted on a sheet pan until crispy and golden, you get something truly special. Welcome to your new favorite side dish: Sheet Pan Scored Potatoes.
Whether you’re a beginner in the kitchen or a seasoned cook in search of something both easy and impressive, this recipe delivers on all fronts. It’s the perfect combination of crispy edges, tender centers, and endless flavor potential. Let’s break it down from prep to plate.
Why These Scored Potatoes Are Worth Making
Crispy, Buttery Texture with Minimal Effort
Scoring the tops of your potatoes helps the oil and seasonings seep into every crevice. The result? A crispy, flavorful surface with a soft, fluffy interior. It’s like a cross between roasted potatoes and Hasselback potatoes—minus the hassle.
Incredibly Adaptable
One of the best features of this dish is how customizable it is. Whether you want to keep it simple with salt and pepper or spice it up with bold seasonings, these potatoes are a blank canvas. You can also pair them with virtually any main dish.
Naturally Gluten-Free and Vegan-Friendly
Using basic pantry staples and plant-based ingredients, this recipe fits into a wide range of dietary preferences. It’s a wholesome, guilt-free comfort food that everyone at the table can enjoy.
Ingredients You’ll Need
Here’s what you’ll need to make sheet pan scored potatoes:
- Potatoes (Yukon Gold or Russet work best)
- Olive oil (or your preferred high-smoke-point oil)
- Salt
- Black pepper
- Optional herbs: Fresh rosemary, thyme, or parsley
- Optional spices: Garlic powder, paprika, smoked paprika, or cayenne
These ingredients are simple, but when combined with proper technique, they create irresistible results.
Step-by-Step Instructions
Prep Your Oven and Pan
Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or a silicone baking mat for easier cleanup and to prevent sticking.
Wash and Dry Your Potatoes
Scrub the potatoes thoroughly under running water. Dry them completely with a clean towel to ensure they roast rather than steam.
Score the Potatoes
Using a sharp knife, make shallow cuts across the top of each potato in a crisscross pattern. Be careful not to cut too deep—about ¼ inch is enough. This step is essential for texture and flavor absorption.
Season the Potatoes
In a small bowl, combine olive oil, salt, pepper, and any desired herbs or spices (like garlic powder or paprika). Brush the mixture generously over each potato, making sure to get it into the scored cuts.
Roast to Golden Perfection
Place the potatoes cut side up on the prepared baking sheet. Roast for 40–45 minutes, or until the outsides are golden and crispy and the insides are fork-tender. If needed, increase the temperature to 450°F for the last 5 minutes to get extra crispiness.
Rest and Serve
Once cooked, allow the potatoes to rest for 5 minutes before serving. This helps lock in moisture while keeping the edges crispy.
Expert Tips for Crispy, Flavorful Potatoes
- Choose the right potato: Yukon Golds provide a creamy interior with crisp edges, while Russets give you a fluffier middle and deeper browning.
- Dry thoroughly: Moisture is the enemy of crispiness. Make sure your potatoes are completely dry before scoring and seasoning.
- Use enough oil: Don’t skimp. Oil helps achieve that irresistible golden-brown crust.
- Flip halfway (optional): If you like both sides crispy, flip your potatoes halfway through baking.
- Add finishing touches: Grated Parmesan, lemon zest, or a splash of balsamic glaze can elevate the flavor just before serving.
Variations and Substitutions
Flavor Profiles to Try
- Spicy: Add cayenne or chili flakes for heat.
- Smoky: Use smoked paprika or chipotle powder.
- Earthy: Mix in cumin or garam masala.
- Savory herb: Try thyme, rosemary, or oregano for a rustic taste.
Ingredient Swaps
- Sweet Potatoes: Sub in for a sweeter, more nutrient-dense option.
- Avocado Oil: Use instead of olive oil for a high-smoke-point, neutral alternative.
- Plant-Based Butter: Melt and use in place of oil for added richness.
Serving Suggestions
These scored sheet pan potatoes go with practically anything. Serve them:
- Alongside roasted chicken, grilled steak, or baked salmon
- With scrambled eggs or an omelet for a breakfast-for-dinner meal
- In a salad bowl with leafy greens, a protein, and a drizzle of vinaigrette
- As party food, served with a side of garlic aioli, ranch dip, or spicy ketchup
For garnish, sprinkle chopped chives, green onions, or parsley for a fresh finish.
FAQs
Can I prep these potatoes ahead of time?
Yes. You can score and season the potatoes, then refrigerate them (uncooked) for up to 8 hours. Bake them just before serving for best texture.
How can I prevent sticking?
Use parchment paper or a nonstick baking mat. Also, don’t overcrowd the sheet pan—leave space between potatoes for airflow.
Can I freeze leftovers?
Technically, yes—but the texture may suffer. If freezing, store in an airtight container and reheat in the oven or air fryer for best results.
Can I add cheese?
Definitely. Sprinkle Parmesan or shredded cheddar on top during the final 5–10 minutes of baking for a cheesy finish.
Final Thoughts
Sheet pan scored potatoes are the kind of dish that turns a simple potato into something extraordinary. Crispy on the outside, soft on the inside, and deeply flavorful thanks to the scoring technique, these potatoes are proof that great food doesn’t have to be complicated.
They’re quick, adaptable, and ideal for any occasion—from weeknight dinners to holiday spreads. Once you’ve made these once, you’ll find yourself reaching for this recipe again and again.