Crispy Sheet Pan Scored Potatoes for Effortless Family Dinners

These Sheet Pan Scored Potatoes are the ultimate embodiment of comfort food, boasting crispy edges and buttery interiors with minimal effort required.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 4 potatoes

Course: Dinner

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

1 pound Baby Potatoes Substitute with Yukon Gold or red potatoes, halved for larger sizes.
2 tablespoons Olive Oil Can be swapped with melted butter for a richer taste.

For the Seasoning

1 teaspoon Garlic Powder Fresh garlic can be used for a more robust flavor.
1 teaspoon Smoked Paprika Regular paprika is a milder substitute.
1 teaspoon Dried Thyme or Rosemary Fresh herbs can be used; increase the amount.
to taste Salt
to taste Pepper

For Garnishing

2 tablespoons Fresh Parsley Can substitute with another fresh herb or omit.
1/4 cup Grated Parmesan Cheese Can substitute with cheddar or Pecorino.

Equipment

Oven
sheet pan
Parchment Paper or Aluminum Foil
Mixing bowl
Knife

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C).
Line a large sheet pan with parchment paper or aluminum foil.
Thoroughly wash and dry the baby potatoes.
Score each potato with shallow cuts about ¼ inch deep.
In a large bowl, toss scored potatoes with olive oil, garlic powder, smoked paprika, thyme, salt, and pepper.
Arrange the seasoned potatoes cut side up on the sheet pan.
Bake for 40-50 minutes until edges are golden and crispy.
Remove from oven and garnish with Parmesan cheese and parsley.

Nutrition

Serving: 1potatoCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 200mgPotassium: 700mgFiber: 3gSugar: 1gVitamin A: 2IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

These potatoes can be made ahead and reheated for quick meals. Serve warm as a delightful side to any meal!

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