Description
These scored sheet pan potatoes are crispy on the outside, tender inside, and packed with flavor—perfect for any meal or occasion.
Ingredients
Scale
- 2 lbs baby potatoes
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp dried thyme or rosemary (optional)
- Salt and pepper, to taste
- Chopped fresh parsley (for garnish)
- Optional: Grated Parmesan cheese
Instructions
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Wash and dry the potatoes. Score shallow cuts around each potato.
- Toss potatoes with olive oil, garlic powder, paprika, herbs, salt, and pepper.
- Arrange potatoes cut-side up on the pan.
- Bake for 40–50 minutes until golden and crispy.
- Optional: Sprinkle Parmesan on hot potatoes.
- Garnish with parsley and serve immediately.
Notes
- Dry potatoes well before baking to ensure crispiness.
- Use a broiler for 2–3 minutes at the end for extra crisp edges.
- Fingerling or red potatoes work well too.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 3mg