Description
Sheet Pan Scored Potatoes are crispy, golden, and seasoned to perfection. This easy-to-make side dish features potatoes that are scored and roasted on a sheet pan, resulting in a delightful contrast of crispy edges and tender, flavorful centers.
Ingredients
Scale
- 4 medium-sized russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Grated Parmesan cheese for topping (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Wash and scrub the potatoes thoroughly. Pat them dry with a towel.
- Carefully slice the potatoes, scoring them about halfway through, making cuts 1/4 inch apart along the top of each potato. Be sure not to cut all the way through the potato.
- Place the scored potatoes on the prepared baking sheet.
- Drizzle the olive oil over the potatoes, making sure to get the oil into the scored cuts. Use a brush or your hands to evenly distribute the oil.
- Sprinkle the garlic powder, onion powder, rosemary, smoked paprika, salt, and pepper evenly over the potatoes.
- Roast in the preheated oven for 35-40 minutes, or until the potatoes are golden and crispy on the edges, and a fork easily pierces the center.
- If desired, sprinkle the roasted potatoes with grated Parmesan cheese during the last 5 minutes of baking for added flavor.
- Once done, remove from the oven and garnish with fresh parsley before serving.
Notes
- For extra crispiness, you can flip the potatoes halfway through cooking, though this is optional.
- Feel free to customize the seasoning by adding other herbs or spices such as thyme, paprika, or even chili flakes for some heat.
- If you prefer a dairy-free option, simply omit the Parmesan cheese or use a dairy-free alternative.
- These potatoes pair well with roasted meats, grilled vegetables, or as a standalone dish for breakfast with eggs.
- Prep Time: 10 mins
- Cook Time: 35-40 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato (1/4 of the recipe)
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg