That viral Sheet Pan Scored Potatoes recipe – crispy hasselback-style but WAY easier. This is the best-rated easy version right now:
BEST EASY SHEET PAN SCORED POTATOES
Why scoring works: The shallow cuts open in the oven, so oil + seasoning seeps inside and you get crispy edges + fluffy centers.
Ingredients (4 servings):
- 4 medium russet or 2 lb small Yukon Gold / baby red potatoes – unpeeled
- 2-3 Tbsp olive oil + 2 Tbsp melted butter (optional but crispier)
- 2-3 garlic cloves, minced
- 1 tsp salt, 1/2 tsp black pepper
- 1 tsp dried rosemary or thyme (or paprika)
- Optional: parmesan, parsley, flaky sea salt
Instructions:
- Prep: Preheat 425°F / 220°C. Line sheet pan with parchment. Wash and pat potatoes completely dry – moisture kills crisp.
- Score: Place potato on board. Make thin slices 1/8-inch apart across the top, leaving 1/4-inch intact at bottom so it holds together. Pro tip: Put chopsticks on each side to stop your knife from cutting through
- For small potatoes: cut in half lengthwise first, then score the cut side in a crisscross
- Season: Mix oil, melted butter, garlic, herbs, salt, pepper. Brush generously, making sure oil gets into the cuts.
- Roast: Single layer, spaced apart. Roast 35-45 min (45-50 min for large russets), flipping halfway, until golden and a knife goes in easy.
- Finish: Sprinkle flaky sea salt, parsley or parmesan in last 5 min. Broil 2-3 min if you want extra crispy. 55831946
Current social trick: Everyone on Facebook/Reels is doing the halved baby potatoes version – halved, scored crisscross, tossed with garlic + olive oil, roasted cut-side up until caramelized. They top with fresh thyme and dip in sour cream/yogurt. It’s the “I’m never having potatoes any other way” recipe that blew up post-628212322853675646216post-833427502366891167010
Calories ∼210-260 per serving, naturally gluten-free.
Want me to convert it to a spicy Moroccan version with cumin + harissa?