π₯ Simple Sheet Pan Scored Potatoes
Servings: 4
Prep Time: 10 mins
Cook Time: 35-40 mins
Total Time: 50 mins
π§ Ingredients:
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4 medium Yukon Gold or Russet potatoes
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2β3 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon paprika (optional for color)
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Salt and black pepper to taste
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Fresh rosemary or thyme (optional)
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Grated Parmesan cheese (optional, for topping)
πͺ Instructions:
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Preheat Oven:
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Preheat your oven to 425Β°F (220Β°C). Line a sheet pan with parchment paper or lightly grease it.
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Prep the Potatoes:
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Wash and dry the potatoes thoroughly.
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Cut them in half lengthwise (no need to peel).
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Place each half cut side up and score the surface in a crosshatch pattern (about ΒΌ inch deep).
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Season:
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Place the scored potato halves on the sheet pan, cut side up.
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Drizzle generously with olive oil.
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Sprinkle with garlic powder, paprika, salt, and pepper.
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If using, add fresh herbs on top or scatter around the pan.
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Roast:
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Roast in the oven for 35β40 minutes, or until the cut sides are golden and crispy and the potatoes are tender inside.
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Optional Finishing Touch:
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Sprinkle with grated Parmesan cheese during the last 5 minutes of baking for extra flavor and crunch.
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Serve:
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Serve hot as a side dish to chicken, steak, or enjoy as a snack with a dipping sauce like garlic aioli or sour cream.
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