SHEET PAN SCORED POTATOES

| Prep Time | 15 minutes |
| Cook Time | 45–55 minutes |
| Total Time | 60–70 minutes |
| Intensity Level | Easy (1 out of 5) |
| Servings | 4 servings (2 potatoes per serving) |
| Equipment | 1 sheet pan, parchment paper (optional), sharp knife |

Intensity Breakdown:

• Knife work: Gentle — scoring potatoes requires minimal pressure

• Active time: ~10 minutes of hands-on work

• Waiting time: The oven does almost everything

• Cleanup: One sheet pan, one knife, one bowl

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Ingredients

• 8 medium Yukon Gold or Russet potatoes (about 2–2.5 pounds total)
  Yukon Golds yield creamier interiors; Russets get slightly fluffier

• ¼ cup (60 ml) olive oil or melted unsalted butter
  Use avocado oil for higher smoke point

• 4 cloves garlic, minced (or 1 teaspoon garlic powder)

• 1½ teaspoons fine sea salt

• 1 teaspoon black pepper, freshly ground

• 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)

• 1 teaspoon smoked paprika (optional, for color and depth)

• Flaky sea salt, for finishing (like Maldon)

• Fresh parsley, chopped, for garnish

• Lemon wedges, for serving (highly recommended)

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Instructions

Step 1: Preheat and prepare your pan

Preheat your oven to 425°F (220°C) . Position a rack in the middle. Line a standard sheet pan with parchment paper for easier cleanup, though this isn’t strictly necessary.

Step 2: Wash and inspect the potatoes

Scrub each potato thoroughly under cold running water. Pat completely dry with a kitchen towel. Moisture is the enemy of crispiness — don’t skip the drying step. Remove any eyes or blemishes, but leave the skins intact. The skin becomes wonderfully crackly when roasted.

Step 3: Score the potatoes (the crucial step)

Place a potato on your cutting board. Using a sharp knife (a paring knife gives you excellent control), make shallow cuts across the top of the potato, about ¼-inch deep and spaced ⅛ to ¼ inch apart. You’re not trying to slice through — just create grooves. Repeat in the perpendicular direction to create a crosshatch or diamond pattern. The scores should cover the entire top surface of each potato.

Pro tip: Place chopsticks or wooden spoon handles on either side of the potato as guides — the knife will stop when it hits the wood, ensuring you don’t cut too deep.

Repeat this process with all 8 potatoes. Take your time; this is meditative work, not a race.

Step 4: Make the seasoned oil mixture

In a small bowl, combine:

• Olive oil (or melted butter)

• Minced garlic

• Fine sea salt

• Black pepper

• Rosemary

• Smoked paprika (if using)

Whisk to combine thoroughly.

Step 5: Coat the potatoes

Place all scored potatoes in a large mixing bowl. Pour the seasoned oil mixture over them. Use your hands (or a spatula) to coat each potato completely, making sure the oil seeps into the scores. Don’t be shy — rub the mixture into every cut and crevice. The oil trapped in those grooves is what creates the incredible crisp ridges and flavor pockets.

Step 6: Arrange on the sheet pan

Transfer the potatoes to your prepared sheet pan. Arrange them scored-side up, leaving at least 1 inch of space between each potato for proper air circulation. Crowding creates steam, and steam ruins crispiness.

Step 7: Roast

Place the sheet pan in the preheated oven. Roast for 45–55 minutes, rotating the pan halfway through (at the 22–25 minute mark). The potatoes are done when:

• The scored ridges are deeply golden brown and visibly crispy

• A fork or skewer slides easily into the center with no resistance

• The skin on the sides and bottom looks wrinkled and crackled

For extra-crispy results, during the last 10 minutes, switch your oven to convection roast if available, or broil on low for the final 2–3 minutes — watch carefully to prevent burning.

Step 8: Finish and serve

Remove the sheet pan from the oven. Immediately sprinkle the hot potatoes with flaky sea salt and chopped fresh parsley. The residual heat will make the salt cling beautifully.

Transfer to a serving platter or serve directly from the sheet pan (rustic and charming). Squeeze fresh lemon over each potato just before eating — the acidity brightens everything and cuts through the richness.

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Serving Suggestions

These scored potatoes are incredibly versatile. Serve them alongside:

• Roasted chicken or turkey

• Steak with herb butter

• Grilled salmon with dill sauce

• A fried egg for breakfast

• As the star of a vegetarian bowl with roasted vegetables and tahini dressing

They also shine as part of a holiday spread — the scoring pattern looks beautiful on a Thanksgiving table, but the flavor keeps people coming back.

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Storage & Reheating (The Last of the Recipe)

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating for maximum crispiness: Do not use a microwave — it will turn the potatoes soft and sad. Instead:

• Oven method (best): Reheat at 400°F (200°C) for 8–10 minutes directly on the oven rack or on a sheet pan.

• Air fryer method: Heat at 375°F (190°C) for 4–5 minutes.

• Skillet method: Pan-fry scored-side down in a dry nonstick skillet over medium heat for 3–4 minutes.

Freezing: These potatoes freeze well. Cool completely, arrange in a single layer on a sheet pan, freeze until solid (about 2 hours), then transfer to a freezer bag. Freeze for up to 3 months. Reheat from frozen at 425°F for 15–20 minutes — no thawing needed.

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Nutrition Information

Per serving (2 potatoes), based on 8 potatoes total using olive oil