Step 8: Final crisping
For extra crunch:
- Switch to broil for 2–3 minutes at the end
- Watch closely so they don’t burn
This step gives that golden, almost crackly surface.
Step 9: Rest before serving
Let them sit for 5 minutes after baking.
This helps the interior set so they stay fluffy instead of collapsing.
Flavor variations (optional upgrades)
Once you master the base version, you can customize:
- Garlic parmesan: add grated cheese after baking
- Spicy version: cayenne + smoked paprika
- Herb roast: rosemary + thyme + extra olive oil
- Lemon finish: squeeze fresh lemon before serving
Common mistakes to avoid
- Cutting too deep when scoring → potatoes fall apart
- Skipping drying → soggy exterior
- Overcrowding the pan → no crisping
- Low oven temperature → soft, pale potatoes
Final result
When done right, these sheet pan scored potatoes are:
- Crispy on the outside
- Soft and fluffy inside
- Deeply seasoned in every bite
- Easy enough for weeknights, good enough for guests
It’s one of those recipes where technique matters more than ingredients—and once you try the scoring method, you’ll probably never go back to plain roasted potatoes again.
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