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A humble potato, just a little dressed up…
Can I tell you a secret?
Some nights, I don’t want to “make dinner.” I want to toss something simple in the oven, pour a glass of red, and pretend the world isn’t spinning quite so fast.
That’s where these Sheet Pan Scored Potatoes come in. They’re warm, crispy, golden on top and soft inside — kind of like a hug in food form. And honestly? They look way fancier than they are. My husband swore I’d bought them from some “gourmet market.” (I let him believe that for a minute.)
But nope. Just a potato, a sharp knife, a little oil, and a hot oven. That’s it.
Why These Potatoes Feel Like Home
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They get crispy in all the right places — those little ridges catch the oil like magic.
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They’re easy, and I mean real-life easy. No peeling, no parboiling, no weird steps.
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They go with everything. Roast chicken, leftover meatloaf, grilled salmon, or just a fried egg and a few pickles (don’t judge me).
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The kids love them. So does my mother-in-law. That’s the entire spectrum right there.
What You’ll Need (and What You Can Wing)
Let’s not overthink this — it’s potatoes.
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4 medium potatoes – Russet or Yukon Gold are my go-tos, but whatever’s in the pantry will work.
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3 tablespoons olive oil – or butter, or both. (You didn’t hear that from me.)
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1 teaspoon salt – kosher if you have it.
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½ teaspoon black pepper – fresh cracked, if you’re feelin’ fancy.
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1 teaspoon garlic powder – or a smashed clove or two of fresh garlic.
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1 teaspoon dried rosemary – or thyme, oregano, whatever makes your kitchen smell like someone who has it together.
Side note: You can absolutely skip the rosemary and use whatever dried herb you like. Or none. These potatoes don’t need a lot of supervision.
Here’s What to Do (You Got This)
1. Oven on
Set it to 425°F. This part’s important — the high heat gives you that crispy top.
2. Wash and dry your potatoes
No need to peel. In fact, please don’t. The skin is part of the charm.
3. Score ’em
Grab a sharp knife and gently slice crisscross lines across the tops of each potato. Just about ¼ inch deep. Don’t worry if they’re uneven — mine always are.
4. Mix the good stuff
In a little bowl, stir together the oil, salt, pepper, garlic powder, and rosemary. Give it a little sniff. Feels like dinner’s halfway done already.
5. Brush and love
Set the potatoes on a baking sheet. Drizzle or brush the oil mixture over the tops. Make sure it gets into those little cuts — that’s where all the flavor hides.
6. Bake and forget
Toss them into the oven and let them bake for about 35–40 minutes. You’ll know they’re ready when they’re golden and the tops look crispy and a little puffed.
7. Let them sit just a bit
This part’s tough, because they smell amazing. But give them 5 minutes to cool and settle. You won’t regret it.
Want to Make Them Your Own?
Of course you do. Here are a few ways to jazz things up:
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Cheese on top: Add a sprinkle of Parmesan or cheddar during the last 10 minutes. Melty, crispy, perfect.
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Spice it up: Paprika, chili powder, even a dash of cayenne if you like heat.
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For the dairy lovers: Serve with sour cream, crème fraîche, or Greek yogurt.
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Feeling fancy? A drizzle of truffle oil or garlic butter goes a long way.
Storing the Leftovers (If You Have Any…)
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Fridge: Tuck any extras into a sealed container. They’ll keep for 3–4 days, no problem.
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Reheating: I like to pop them back in the oven at 400°F for 10 minutes. The microwave works, but you’ll lose some of that crispiness.
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Breakfast idea: Chop them up, toss in a skillet with scrambled eggs, and boom — brunch is handled.
Before You Go…
I know they’re “just potatoes.” But sometimes, it’s the simplest things that bring the most comfort. These little guys have been my go-to on nights when I needed something warm, something easy, something that made me feel like I had dinner handled — even when I really didn’t.
If you give them a try, let me know. Leave a comment. Send a photo. Share it with your sister or your neighbor or the friend who always forgets to eat dinner until 9 p.m.
From my slightly messy kitchen to yours —
take care, eat well, and never underestimate a potato.
Sheet Pan Scored Potatoes
Ingredients
- 4 medium-sized potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and dry the potatoes thoroughly.
- Using a sharp knife, score each potato by making crisscross cuts about 1/4 inch deep across the top.
- Place the potatoes on a sheet pan.
- In a small bowl, mix together the olive oil, salt, pepper, garlic powder, and rosemary.
- Brush the olive oil mixture generously over the scored potatoes, making sure to get the oil into the cuts.
- Bake in the preheated oven for 35–40 minutes, or until the potatoes are crispy on the outside and tender on the inside.
- Remove from the oven and let cool slightly before serving.
Notes
Nutrition