Below is a detailed, unique, and well-structured article about “Simple Sheet Pan Scored Potatoes” with a clear, step-by-step method to guide you through the recipe.

Simple Sheet Pan Scored Potatoes Recipe: Crispy, Buttery, and Incredibly Easy

If you’re craving a potato side dish that’s beautifully crisp on the outside, tender on the inside, and bursting with flavor—but also effortless—then sheet pan scored potatoes are about to become your new favorite recipe. This method transforms ordinary potatoes into golden, ridged bites that soak up butter, herbs, and garlic like tiny flavor pockets. Best of all, you only need a few basic ingredients and one sheet pan.

Below is everything you need to know to make these perfectly crispy scored potatoes from scratch.

⭐ Why You’ll Love This Recipe

• Crispy edges + tender centers thanks to the scoring technique
• Simple ingredients you probably already have at home
• Versatile – works with many seasonings
• Perfect for beginners – minimal steps but impressive results
• Great for meal prep and pairs with almost any protein

🥔 Ingredients You’ll Need

• 6 medium russet or Yukon gold potatoes
• 4 tablespoons melted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika (optional but delicious)
• 1 teaspoon dried thyme or rosemary
• Fresh parsley for garnish (optional)

🔪 How to Make Simple Sheet Pan Scored Potatoes

Below is the step-by-step method to ensure your potatoes come out perfectly crisp and flavorful.

Step 1: Preheat the Oven

Set your oven to 425°F (220°C).
This high temperature helps the potatoes crisp beautifully while staying fluffy inside.

Step 2: Prepare the Potatoes

Wash and dry your potatoes thoroughly.
You can peel them if you prefer a smoother texture, but leaving the skin on adds crispiness and nutrients.

Slice each potato in half lengthwise, creating two long halves.

Step 3: Score the Potatoes

This is the key step!

Place each potato half cut-side up on a cutting board.

Using a sharp knife:

1. Make shallow, parallel cuts across the surface (about ⅛–¼ inch deep)
2. Rotate the potato and make cuts in the opposite direction

You should end up with a crosshatch pattern.
This allows the butter and seasonings to seep deep inside and creates crisp ridges.

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