If you’re looking for a side dish that’s ridiculously simple, downright delicious, and just fancy enough to impress your dinner guests, these scored sheet pan potatoes might be your new best friend. The beauty of this recipe lies in its simplicity—basic ingredients, minimal prep, and a method that gives you golden, crispy edges with soft, buttery centers. Whether you’re whipping up a weeknight meal or planning a holiday spread, this is the kind of dish that delivers every time.

Why You’ll Love This Recipe

This isn’t just another potato recipe. It’s your go-to for those nights when you want something comforting, flavorful, and stress-free. These potatoes come out of the oven looking like you worked a lot harder than you did—which, let’s be honest, is a win.

Key Benefits

• Super easy: No peeling, no boiling. Just a quick wash, a few scores with a knife, and you’re halfway there.

• Big flavor: Thanks to garlic powder, smoked paprika, and your favorite herbs, every bite is seasoned to perfection.

• Crispy and tender: Those shallow cuts? They’re the secret to crispy edges and fluffy centers.

• Minimal cleanup: One bowl, one sheet pan, and you’re done. Yes, really.

Suitable For

• Busy weeknights when time is tight and the takeout menu is tempting.

• Holiday meals as a hearty, crowd-pleasing side.

• Vegetarian menus—just skip the Parmesan or swap it with a plant-based option.

• New cooks or anyone who wants a foolproof recipe with big payoff.

Ingredients for Best Easy Sheet Pan Scored Potatoes

This recipe uses pantry staples you probably already have, plus a handful of fresh ingredients that take it over the top. You don’t need anything fancy, just good-quality basics and a willingness to try something new.

Core Ingredients

• Baby potatoes (or small Yukon Gold / red potatoes): These hold their shape and crisp up beautifully.

• Olive oil: Helps everything roast up golden and tasty.

• Garlic powder: For that mellow, savory kick.

• Smoked paprika: Adds warmth and depth without overpowering.

• Dried thyme or rosemary (optional): A little herbaceous note goes a long way.

• Salt and pepper: Season to taste—don’t be shy here.

• Fresh parsley: Adds color and freshness at the very end.

• Optional Parmesan cheese: Sprinkle it on hot for a melty, salty finish.

Substitutions and Tips

• No baby potatoes? No problem. Just cut larger potatoes into halves or quarters before scoring.

• Swap the olive oil for melted butter for a richer flavor.

• Fresh herbs like rosemary or thyme are lovely—just use a bit more than dried.

• Add heat with a pinch of chili flakes or cayenne if you like it spicy.

• No Parmesan? A sharp cheddar or Pecorino works great too.

Best Potatoes for Scored Potatoes

Potatoes may seem simple, but choosing the right variety makes a big difference. For scored potatoes, you want ones that are small, hold their shape, and have a waxy or all-purpose texture.

• Baby potatoes are ideal—they’re bite-sized, creamy inside, and score beautifully.

• Yukon Golds are another favorite. They roast up golden and buttery and have a great texture.

• Red potatoes are slightly firmer but still work well and have lovely thin skins.

Tip: Try to pick potatoes that are similar in size so they roast evenly. And don’t skip washing and drying them—it helps them crisp up better.

Kitchen Tools You’ll Need

You don’t need a gourmet kitchen or fancy gadgets to make this dish. Just a few simple tools and you’re set.

Must-Have Tools

• Sheet pan: Go for a large one so the potatoes can spread out and roast properly.

• Sharp paring knife: Essential for making clean, even scores.

• Mixing bowl: For tossing everything together before baking.

• Parchment paper or foil: Makes cleanup a breeze and helps prevent sticking.

Nice-to-Have Tools

• Silicone brush: Great for brushing oil into those little potato cuts.

• Microplane: Perfect if you’re grating Parmesan on top.

• Spatula or tongs: Makes flipping or serving easier without squishing the potatoes.

How to Make Best Easy Sheet Pan Scored Potatoes

These potatoes are simple to make, but the result looks and tastes like something from a fancy bistro. We’re talking golden edges, fluffy centers, and flavor packed into every little groove. Ready? Let’s walk through it together.

Step 1: Preheat and Prep

Start by preheating your oven to 425°F. You want it nice and hot so the potatoes get that crisp-on-the-outside, tender-on-the-inside texture we’re going for.

Line a large sheet pan with parchment paper or foil. This helps with cleanup and ensures your potatoes don’t stick.

Step 2: Score the Potatoes

Wash and thoroughly dry your potatoes. This step is key—moisture can keep them from crisping up.

Now, take a sharp paring knife and make shallow cuts all around each potato. Think of it like lightly slicing across the surface, but not cutting all the way through. You’re creating little channels for the oil and seasoning to sneak into, which means more flavor in every bite.

Don’t rush through this part. It doesn’t need to be perfect, but the more even your scores, the more evenly they’ll cook.

Step 3: Season and Toss

Place your scored potatoes in a large bowl. Drizzle with olive oil and add your seasonings: garlic powder, smoked paprika, salt, pepper, and any herbs you’re using.

Toss everything together until the potatoes are well coated. Try to get the oil and spices down into the cuts. That’s where the magic happens.

Step 4: Arrange and Bake

Transfer the potatoes to your prepared sheet pan, cut side facing up. Give them a little space so they can roast instead of steam. If they’re too crowded, they’ll stay soft.

Pop them into the oven and bake for 40 to 50 minutes. You’re looking for crispy edges and soft centers. Around the halfway point, you can flip them if you want more even browning, but it’s totally optional.

Step 5: Garnish and Serve

As soon as the potatoes come out of the oven, they’re ready for finishing touches. Sprinkle with grated Parmesan if you like things cheesy, or just toss on some fresh chopped parsley for a pop of color and brightness.

Serve them hot—they’re best that way. Crispy, golden, and irresistible.

Tips for Success

These tips will help make sure your scored potatoes come out perfect every time.

• Score shallow but wide: About ¼ inch deep is the sweet spot. It allows flavor to soak in without the potato falling apart.

• Dry your potatoes: Moisture is the enemy of crispiness. After washing, pat them dry with a kitchen towel.

• Don’t overcrowd: Give your potatoes room to roast. If they’re piled on top of each other, they’ll steam instead.

• Watch the bake time: Every oven is different, so start checking around 40 minutes. The edges should be browned and crispy.

• Want extra crisp? Turn the broiler on for the last 2 to 3 minutes. Just don’t walk away—things move fast under the broiler.

How to Store Best Easy Sheet Pan Scored Potatoes

These potatoes store surprisingly well, and with a quick reheat, they’re nearly as good the next day. Here’s how to keep them tasting their best.

At Room Temperature

You can leave them out for up to 2 hours after baking. After that, get them into the fridge.

In the Refrigerator

Place leftovers in an airtight container and refrigerate for up to 3 days. When you’re ready to eat, reheat them in the oven or air fryer for best texture. The microwave works in a pinch, but you’ll lose the crispiness.

Freezing Tips

To freeze, arrange the cooked potatoes in a single layer on a sheet pan and freeze until solid. Then transfer them to a freezer-safe bag or container.

Reheat from frozen in a 400°F oven for 15–20 minutes, or until hot and crisp.

Frequently Asked Questions (FAQs)

What does “scoring” potatoes mean?

Scoring means making shallow cuts into the surface of each potato. This helps them cook more evenly and creates extra surface area for crispiness and seasoning.

Can I prep these ahead of time?

Absolutely. You can score and season the potatoes earlier in the day, then cover and refrigerate until you’re ready to bake.

Can I use larger potatoes?

Yes, just cut them into halves or thick wedges before scoring. Try to keep the pieces uniform so they cook evenly.

What are the best dipping sauces for these potatoes?

They’re delicious on their own, but also pair beautifully with garlic aioli, sour cream, spicy ketchup, or even ranch dressing.

Related Recipes

If you loved these scored sheet pan potatoes, you might also enjoy these comforting and delicious recipes:

• Scalloped Potatoes and Ham – Creamy, cheesy, and hearty.

• One Pan Garlic Herb Chicken with Potatoes & Green Beans – A complete sheet pan dinner with herbed potatoes.

• Garlic Butter Chicken Pasta – Comforting and loaded with flavor.

• The Best Broccoli Potato Cheese Soup – Cozy soup perfect for pairing with crispy potatoes.

Conclusion

This recipe proves that something as simple as a potato can be transformed into a dish that feels special. With just a few ingredients and a little technique, you get something golden, crispy, and full of flavor. Whether you’re making these for a quick family dinner or a big holiday meal, they’re guaranteed to be a hit.

Don’t forget to leave a comment with how they turned out for you, or tag your version if you share them. Once you try them, they just might earn a permanent spot on your dinner rotation.

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