Sheet Pan Scored Potatoes are the perfect combination of crispy, golden edges and soft, fluffy centers — a simple yet impressive side dish that comes together on one pan with minimal effort. This recipe takes whole russet potatoes, scores them with a crosshatch pattern to create extra surface area for seasoning and crispiness, then brushes them with a flavorful garlic and rosemary oil before roasting to perfection. The magic happens in the oven, where the scored edges crisp up beautifully while the insides become tender and fluffy.
The brilliance of these potatoes lies in their versatility and simplicity — they’re elegant enough for a holiday table yet easy enough for a weeknight dinner. The scoring technique not only looks impressive but also allows the seasoning to penetrate deep into the potatoes, ensuring every bite is flavorful. Serve them with a pat of butter, a sprinkle of fresh herbs, or a dollop of sour cream.
WHY YOU’LL LOVE THIS RECIPE
- Crispy on the outside, fluffy on the inside — the scoring creates extra crispy edges.
- Simple ingredients, big flavor — garlic, rosemary, and olive oil are all you need.
- One pan, minimal cleanup — everything roasts together on a single sheet pan.
- Impressive presentation — the scored pattern makes these potatoes look fancy with almost no extra effort.
- Perfect for any meal — great alongside roasted meats, grilled chicken, or a simple salad.
INGREDIENTS
- 4 medium-sized potatoes (russet or Yukon Gold work well)
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
INSTRUCTIONS
Step 1: Preheat Oven and Prepare Potatoes
Preheat your oven to 425°F (220°C). Wash and dry the potatoes thoroughly.
Step 2: Score the Potatoes
Using a sharp knife, score each potato by making crisscross cuts about ¼ inch deep across the top. Be careful not to cut all the way through.
Step 3: Make the Seasoning Oil
In a small bowl, mix together the olive oil, salt, pepper, garlic powder, and rosemary.
Step 4: Brush and Bake
Place the potatoes on a sheet pan. Brush the olive oil mixture generously over the scored potatoes, making sure to get the oil into the cuts. Bake for 35-40 minutes, or until the potatoes are crispy on the outside and tender on the inside.
Step 5: Serve
Remove from the oven and let cool slightly before serving.
TIPS
- Score carefully — cut about ¼ inch deep, being careful not to slice all the way through the potato.
- Don’t skip the oil — brushing the oil into the cuts helps the seasoning penetrate and creates extra crispy edges.
- Use a sharp knife — a sharp knife makes clean, precise cuts and prevents the potato from tearing.
- Add fresh herbs — after baking, garnish with fresh rosemary or parsley for a pop of color.
- Serve with toppings — butter, sour cream, or a sprinkle of flaky salt take these over the top.
STORAGE OPTIONS
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for 8-10 minutes to restore crispiness.
Sheet Pan Scored Potatoes are a simple, delicious, and visually stunning side dish that comes together with minimal effort. With their crispy edges and fluffy centers, they’re sure to become a favorite at your table. Enjoy!
