Simple Sheet Pan Scored Potatoes Recipe

1. Introduction: Why Sheet‑Pan Scored Potatoes? (≈200 words)

Sheet‑pan scored potatoes—also called hasselback‑style on a tray—are a minimalist’s delight: golden, crispy, and effortlessly made in one pan. Unlike traditional hasselbacks that require slicing each potato with precision, these sheet‑pan versions call for coarse scoring (not all the way through), enabling deep flavor penetration without fiddly cuts. The result? Crunchy potato ridges, infused with butter/oil and seasoning, with tender pockets inside that soak up flavor.

• Effortless yet impressive: looks gourmet with minimal work.

• Customizable: add garlic, herbs, cheese, bacon—endless options.

• One‑pan meal: easy cleanup and scalable for groups.

• Season‑spanning: serve as a side at family dinners or holiday spreads—everyone loves them!

This guide walks you through ingredient selection, scoring techniques, baking tips for consistently perfect results, creative variations, side pairings, nutrition, make‑ahead ideas, and FAQ troubleshooting. You’ll learn not just how, but why each step matters—so you can make them confidently every time.

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2. Ingredients & Why They Matter (≈250 words)

For 4–6 servings:

• 2 lb (900 g) medium Yukon Gold or red potatoes (6–8 potatoes)
  Yukons hold their shape, have buttery flavor; reds crisp nicely.

• 3 Tbsp neutral oil (grapeseed, canola) or 4 Tbsp melted butter (or mix)
  High-smoke oil + butter for flavor and browning.

• 4 garlic cloves, finely minced (or pressed)
  Infuses into ridges and interior pockets.

• 1 Tbsp fresh herbs, chopped (rosemary, thyme, sage, parsley)
  Adds aromatics; use hearty herbs under the potatoes for best flavor.

• 1 ½ tsp kosher salt (or 1 tsp fine) & ½ tsp black pepper
  Clean seasoning baseline.

• Optional flavor boost:

  • ½ tsp smoked paprika for smokiness

  • ½ tsp chili powder for warmth

  • ¼ cup grated Parmesan (added from last 10 min)

• Garnish: fresh parsley or chives, lemon zest, flaky sea salt

Why these amounts:

• 2 lb potatoes give 4–6 moderate portions.

• 3–4 Tbsp fat ensures every potato ridge is coated.

• Garlic and herbs flavor both exterior and scored crevices.

• Optional spices and cheese boost depth.

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3. Equipment Checklist (≈100 words)

• Large rimmed sheet pan (18×13 inches / half-sheet)

• Sharp paring knife or V-shaped tool for scoring

• Pastry brush for oil/butter

• Mixing bowl for garlic-herb oil

• Spatula or silicone turner

• Aluminum foil or parchment paper (optional liner)

• Cooling rack (preemptive crisp alternative)

• Instant-read thermometer (optional; check oil temp)

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4. Mise‑en‑Place & Prep (≈150 words)

1. Preheat oven to 425 °F (220 °C) with rack in upper third. Hot air ensures crisp edges.

2. Wash potatoes and scrub clean; dry thoroughly.

3. Score potatoes: Place each on wood spoon/rolling pin—makes scoring easier without cutting all the way through. Using sharp knife, make parallel slits ¼″ apart and ⅔ through. Rotate 90° and repeat to get diamond pattern.

4. Mince garlic and chop herbs finely—combine in bowl with melted butter or oil, salt, pepper, and optional spices.

5. Line sheet pan with parchment for easy cleanup (optional but recommended).

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5. Cooking Method: Step‑by‑Step (≈900 words)

Step 1: Coat Potatoes (≈150 words)

Place potatoes on sheet pan. Brush or drizzle herb-garlic oil over the tops and ridges. Use your brush to work oil into cuts (fans for maximum coverage). Ensure underside is coated; flip potatoes over and repeat. The scoring allows oil and flavor to seep into interior layers.

Step 2: Add Fresh Herbs Underneath (≈100 words)

Scatter additional herb sprigs and garlic pieces beneath potatoes. These act like aromatic pillows—heated oils bloom their flavor, gently seeping up into the potatoes.

Step 3: Roast at High Heat (≈150 words)

Place sheet pan in center of hot oven. Roast 25 minutes untouched. High starting heat sets the crust and caramelizes fat. Halfway, gently turn each potato using a spatula or tongs, rotating 180° for even browning. Re-brush with more oil/butter if needed.

Step 4: Finish Crispy & Flavorful (≈200 words)

After 25 minutes, reduce oven to 400 °F (200 °C). Top potatoes with extra fat brush (optional), fallen garlic, and herbs. Roast another 15–20 minutes until skins blister, scoring is golden‑brown, and interior layers tender when tested with fork.

Optional Cheese Finish: Add grated Parmesan during last 5–10 min—allowing it to melt and brown on ridges.

Step 5: Rest & Garnish (≈150 words)

Remove pan from oven. Let potatoes rest 5 minutes untouched. This helps set crispy exterior and avoids rupturing. Sprinkle with lemon zest, chopped fresh parsley/chives, and flaky sea salt.

Step 6: Serve (≈100 words)

Transfer to serving dish. Serve warm. Ideal with dips (aioli, sour cream), mains like roasted chicken, beef, lamb, or smoked fish. They’re also perfect in a brunch board with eggs and greens. Leftovers reheat beautifully for breakfast hash or in air‑fryer.

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6. Chef Tips & Techniques (≈200 words)

1. Scoring Depth: Only go ⅔ through—complete cuts break the potato.

2. Spacing matters: Space potatoes evenly with room; overlapped ones steam, not crisp.

3. Rotate pan: Mid‑roast 180° turn prevents hot‑spot browning.

4. Oil choice: Mix butter and neutral oil—better flavor and higher smoke point.

5. Dry scoring: After coating, pat scoring open to encourage crisping.

6. Under-browning workaround: If tubers look pale near end, broil 1–2 min while watching closely.

7. Cheese layer: Add cheese post-crisp to avoid burning.

8. Crispier bonus: After cooking, transfer to wire rack for 3 min—air underneath crispifies bottom.

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7. Flavor Variations (≈250 words)

Twist	Ingredients & Method
Herb & Garlic	As above; add minced rosemary & thyme.
Spicy Paprika	Add ½ tsp smoked & ¼ tsp cayenne, garnish with cilantro.
Lemon‑Black Pepper	Add zest + twist black pepper; finish with lemon juice.
Parmesan‑Truffle	Add ¼ cup grated Parmesan and drizzle truffle oil after baking.
Cheesy Ranch	Mix ½ cup shredded cheddar + 1 Tbsp ranch seasoning; top last 5 min.
Loaded	Top baked potatoes with bacon, spring onions, sour cream.
Pesto	Dollop pesto and halved cherry tomatoes right at end.
Asian Twist	Mix oil with soy sauce & sesame oil; sprinkle sesame seeds & chopped scallions before serving.