Simple Sheet Pan Scored Potatoes: Crispy, Golden, and Utterly Irresistible
If you’re craving potatoes that are crispy on the outside, buttery on the inside, and bursting with flavor, this recipe is about to become your new favorite. Simple Sheet Pan Scored Potatoes are a modern twist on classic roasted potatoes—easy to make, beautiful to look at, and incredibly delicious with their golden, crinkly tops and tender, fluffy centers. Perfect for weeknight dinners, barbecues, or holiday spreads, this dish requires minimal effort but delivers restaurant-quality results.
What Are Scored Potatoes?
Scored potatoes are whole or halved potatoes that are lightly cut in a crosshatch pattern on the surface before baking. These shallow cuts allow butter and seasonings to seep deep into the flesh, creating incredible flavor and extra-crispy tops as they roast. It’s a simple technique that transforms humble potatoes into something special—crispy, savory, and completely irresistible.
Ingredients
For the Potatoes:
- 6–8 small to medium Yukon Gold or red potatoes
- 3 tablespoons melted butter or olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked or sweet)
- ½ teaspoon onion powder
- Salt and freshly cracked black pepper, to taste
- 2 tablespoons chopped fresh herbs (rosemary, thyme, or parsley)
Optional Additions:
- Grated Parmesan cheese (for a golden crust)
- Crumbled bacon for topping
- Sour cream or ranch for dipping
How to Make Simple Sheet Pan Scored Potatoes
1. Preheat the Oven
Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it with oil.
2. Prepare the Potatoes
Wash and scrub the potatoes thoroughly. Cut them in half lengthwise (keep them whole if they’re small).
Place them cut-side up on a cutting board, then using a sharp knife, gently score the flesh in a crisscross pattern about ⅛ inch deep—without cutting all the way through.
3. Season Generously
In a small bowl, mix together the melted butter or olive oil, garlic powder, paprika, onion powder, salt, and pepper.
Brush the mixture generously over the scored surfaces, making sure it seeps into the cuts.
4. Bake to Crispy Perfection
Arrange the potatoes cut-side up on the prepared sheet pan.
Bake for 35–45 minutes, depending on their size, until the tops are golden and crispy and the insides are soft and fluffy.
Halfway through baking, brush them with a little more butter for a richer flavor.
5. Garnish and Serve
Once out of the oven, sprinkle the potatoes with fresh herbs like parsley, thyme, or rosemary.
If desired, add Parmesan or bacon bits while still hot so they melt slightly.
Serve warm as a side dish or appetizer with your favorite dipping sauce.
Tips for the Best Results
- Use waxy potatoes like Yukon Gold or red potatoes—they hold their shape and crisp up beautifully.
- Don’t skip scoring; it helps flavors soak deep into the potato.
- Space the potatoes apart on the pan so they roast instead of steam.
- Add cheese during the last 10 minutes of baking for a perfect golden crust.
Why You’ll Love This Recipe
- Minimal prep, maximum flavor – just slice, season, and bake.
- Crispy and buttery – the scored tops soak up all the seasoning.
- Versatile – pairs well with steak, chicken, fish, or works as a party snack.
- Visually stunning – the crosshatch pattern makes them look gourmet with no extra effort.
Serving Ideas
- Dinner side: Perfect with grilled meats or roasted vegetables.
- Snack platter: Serve with garlic aioli, chipotle mayo, or sour cream.
- Brunch option: Add eggs and avocado for a hearty, flavorful breakfast.
Final Thoughts
These Simple Sheet Pan Scored Potatoes prove that great food doesn’t have to be complicated. With just a few pantry staples, a knife, and an oven, you can create golden, crispy potatoes that steal the spotlight at any meal. Rustic yet elegant, easy yet impressive—this is the kind of dish that makes everyone ask, “How did you make these?” Next time you crave comfort food with a twist, grab your sheet pan and score some spuds—you’ll be amazed how extraordinary something so simple can taste.