Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easier cleanup, or lightly grease it with olive oil.
- Prepare the potatoes: Wash and thoroughly dry the potatoes. This step is crucial for crispiness. Place one potato on a cutting board. To score it, place two chopsticks or wooden spoons on either side of the potato, lengthwise. Using a sharp knife, make parallel cuts across the potato, about 1/8 to 1/4 inch apart, cutting down until the knife hits the chopsticks. This prevents you from cutting all the way through the potato. Repeat with all remaining potatoes.
- Slice the scored potatoes: Once all potatoes are scored, carefully slice each potato into 1/4-inch thick rounds. The scoring will create beautiful accordion-like edges on each slice.
- Season the potatoes: In a large bowl, combine the olive oil, minced garlic, dried Italian seasoning, smoked paprika (if using), kosher salt, and black pepper. Add the sliced scored potatoes to the bowl.
- Toss thoroughly: Use your hands or a large spoon to gently toss the potatoes, ensuring every single slice is evenly coated with the oil and seasoning mixture. Make sure the garlic and herbs are well distributed.
- Arrange on the sheet pan: Spread the seasoned potato slices in a single layer on the prepared baking sheet. It’s essential not to overcrowd the pan; if necessary, use two baking sheets to ensure the potatoes have enough space to crisp up. Overcrowding will steam the potatoes instead of roasting them.
- Roast the potatoes: Place the baking sheet in the preheated oven. Roast for 20-25 minutes, then carefully flip the potatoes with a spatula. Continue roasting for another 15-20 minutes, or until the potatoes are golden brown, tender on the inside, and crispy on the edges.
- Add cheese (optional): If using Parmesan cheese, sprinkle it over the potatoes during the last 5 minutes of roasting, or immediately after removing them from the oven.
- Garnish and serve: Transfer the crispy scored potatoes to a serving dish. Garnish with fresh chopped parsley before serving hot.
Cooking Tips and Variations
Achieving truly crispy potatoes requires a few key steps. First, always make sure your potatoes are thoroughly dry after washing; any residual moisture will steam them instead of allowing them to crisp. A high oven temperature, typically 400-425°F (200-220°C), is crucial for developing that beautiful golden-brown crust. Don’t overcrowd the sheet pan; if the potatoes are piled on top of each other, they’ll steam rather than roast, so use two pans if necessary. Finally, ensure every potato slice is coated in oil and seasonings for maximum flavor and even browning.
For flavor variations, the possibilities are endless! Swap out the Italian seasoning for a dash of chili powder and cumin for a smoky, spicy kick, or add a pinch of cayenne pepper for heat. A squeeze of fresh lemon juice or a sprinkle of lemon zest after roasting can add a bright, zesty finish. Instead of Parmesan, try a sprinkle of nutritional yeast for a cheesy, dairy-free alternative. You can also experiment with different fresh herbs like rosemary or thyme, adding them during the last 10 minutes of roasting or as a fresh garnish.
While Yukon Gold potatoes are ideal for their creamy interior and crisp-holding ability, red potatoes also work wonderfully for this recipe. Avoid starchy varieties like Russets, as they tend to fall apart or become too crumbly when scored and roasted in this manner. For serving suggestions, these potatoes are fantastic alongside roasted chicken, grilled fish, steak, or even as part of a hearty breakfast or brunch spread. A simple dipping sauce, like a garlic aioli or a spicy Sriracha mayo, can take them to the next level.
Storage and Reheating
Leftover Sheet Pan Scored Potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, the best method is to spread them out on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and re-crisped. You can also reheat them in an air fryer at 375°F (190°C) for 5-7 minutes for optimal crispiness. Avoid reheating in the microwave, as this will make them soft and soggy.
Frequently Asked Questions
What kind of potatoes are best for scoring?
Yukon Gold potatoes are highly recommended for scored potatoes due to their waxy-starchy balance, which allows them to hold their shape when scored while still developing a creamy interior and wonderfully crispy exterior. Red potatoes are also a good option.
Can I prepare the potatoes ahead of time?
While you can wash and score the potatoes a few hours in advance, it’s best to slice, season, and roast them just before serving to ensure maximum crispiness. If preparing ahead, keep the scored whole potatoes submerged in cold water in the refrigerator to prevent browning, then dry them thoroughly before slicing and seasoning.
Why are my potatoes not getting crispy?
Several factors can prevent crispiness: not drying the potatoes thoroughly before seasoning, overcrowding the baking sheet (which causes steaming), an oven temperature that’s too low, or not using enough oil. Ensure your oven is fully preheated, the potatoes are dry, and they are spread in a single layer with space between them.