Easy Scored Potatoes on a Sheet Pan
Try Easy Sheet Pan Scored Potatoes for a tasty and easy way to up your potato game! This dish is the ideal accompaniment to any meal or as a stand-alone snack because it has crispy edges and a fluffy interior. This recipe is perfect for weeknights or special events because it only requires a few ingredients and little preparation.

Scored potatoes: what are they?
Inspired by the Swedish Hasselback potato, scored potatoes have thin, surface-level slashes that do not cut all the way through. These slices give the potatoes a crisp quality while keeping the center tender by allowing them to fan out somewhat while baking. Additionally, the design exquisitely absorbs seasonings, adding taste to every bite.

Ingredients To create these delicious sheet pan scored potatoes, you’ll need the following:

1. Four Russet potatoes, medium-sized
2. Two teaspoons of olive oil
3. Two minced garlic cloves
4. Half a teaspoon of dried rosemary
5. The dried thyme, one teaspoon
6. To taste, add salt and black pepper.
7. Chopped fresh parsley (optional; garnish)

Detailed Instructions

1. Get the potatoes ready.

• Preheat the oven to 400°F (200°C). Lightly grease or line a sheet pan with parchment paper.
  Thoroughly wash and clean the russet potatoes. Use a cloth to pat them dry.
• On a cutting board, place a potato. Make thin, even slices over the potato’s top, about ⅛ inch apart, using a sharp knife. Take care not to cut all the way through; leave the bottom about ¼ inch intact. (Tip:
• To avoid making deep cuts, place wooden spoons or chopsticks on either side of the potato.)

2. Add the seasoning to the potatoes.

• Combine the olive oil, salt, black pepper, rosemary, thyme, and minced garlic in a small bowl.
  Make sure to get into the cuts of the potatoes when you generously brush them with the seasoned olive oil mixture. This guarantees optimal flavor absorption during the baking process.

3. Perfectly Bake

• On the prepared sheet pan, arrange the potatoes that have been scored.
• Bake for 45 to 50 minutes in a preheated oven, or until the centers are tender and the rims are golden and crispy. Halfway through baking, if necessary, brush a little extra olive oil to improve crispiness.

4. Present and garnish

• After taking the potatoes out of the oven, let them to cool for two to three minutes.
  For a splash of color and extra freshness, garnish with fresh parsley.
• Enjoy as a snack with a drizzle of melted cheese or a dollop of sour cream, or serve right away as a side dish with your preferred main course.

Success Advice

• Select the Proper Potato: The starchy, fluffy inside of russet potatoes makes them perfect for this dish. For a creamier texture, Yukon Golds can also be used.
• Even Slices: To ensure consistent cooking and a visually appealing outcome, make sure your cuts are even.
• Extra Crispy Edges: Broil the potatoes for the final two to three minutes of baking if you want extremely crispy edges.
• Make it gooey: In the final 10 minutes of baking, top the potatoes with grated Parmesan or cheddar cheese.