My Recipe Box - Scored Potatoes

 February 2026 - Toronto ON

I'm 100% Irish, and I could not live without potatoes, any which way!! My mom's potato cakes, colcannon, fries (never frozen), roast potatoes, patatas bravas, jacket, loaded baked, au gratin, mashed, rosti, poutine, smashed, Jackie's foil, aloo gobi, whatever!

Patatas Bravas in Ho Chi Minh City Vietnam

So I was excited to find a new recipe!

What Are Scored Potatoes?

Scored potatoes are whole or halved potatoes that are lightly cut in a crosshatch pattern on the surface before baking. These shallow cuts allow butter and seasonings to seep deep into the flesh, creating incredible flavor and extra-crispy tops as they roast. It’s a simple technique that transforms humble potatoes into something special—crispy, savory, and completely irresistible.

Ingredients

For the Potatoes:

6–8 small to medium Yukon Gold or red potatoes

3 tablespoons melted butter or olive oil

1 teaspoon garlic powder

1 teaspoon paprika (smoked or sweet)

½ teaspoon onion powder

Salt and freshly cracked black pepper, to taste

2 tablespoons chopped fresh herbs (rosemary, thyme, or parsley)

Optional Additions:

Grated Parmesan cheese (for a golden crust)

Crumbled bacon for topping

Scallions for topping

Sour cream or ranch for dipping

How to Make Simple Sheet Pan Scored Potatoes

1. Preheat the Oven

Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it with oil.

2. Prepare the Potatoes

Wash and scrub the potatoes thoroughly. Cut them in half lengthwise (keep them whole if they’re small).

Place them cut-side up on a cutting board, then using a sharp knife, gently score the flesh in a crisscross pattern about ⅛ inch deep—without cutting all the way through.

3. Season Generously

In a small bowl, mix together the melted butter or olive oil, garlic powder, paprika, onion powder, salt, and pepper.

Brush the mixture generously over the scored surfaces, making sure it seeps into the cuts.

4. Bake to Crispy Perfection

Arrange the potatoes cut-side up on the prepared sheet pan.

Bake for 35–45 minutes, depending on their size, until the tops are golden and crispy and the insides are soft and fluffy. My oven requires an hour.

Halfway through baking, brush them with a little more butter for a richer flavor.

5. Garnish and Serve

Once out of the oven, sprinkle the potatoes with fresh herbs like parsley, thyme, or rosemary.

If desired, add Parmesan or bacon bits while still hot so they melt slightly.

Serve warm as a side dish or appetizer with your favorite dipping sauce.