Best Easy Sheet Pan Scored Potatoes

These crispy scored potatoes are golden and crunchy on the outside, soft and fluffy inside, and packed with buttery garlic herb flavor. The scoring helps them absorb seasoning while creating extra-crispy edges.

Ingredients

• 2 lbs (900 g) Yukon Gold or baby potatoes
• 3 tbsp olive oil
• 2 tbsp melted butter
• 3 cloves garlic, minced
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp dried Italian seasoning
• ½ tsp onion powder
• 2 tbsp chopped fresh parsley
• 2 tbsp grated Parmesan cheese (optional)

Instructions

1. Preheat the Oven

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

2. Prepare the Potatoes

• Wash and dry the potatoes.
• If using larger potatoes, cut them in half.
• Using a sharp knife, make shallow cuts about ⅛ inch (3 mm) apart across the top of each potato. Be careful not to cut all the way through.

3. Season

• In a small bowl, combine the olive oil, melted butter, garlic, salt, pepper, paprika, Italian seasoning, and onion powder.
• Brush or spoon the mixture generously over each potato, making sure it gets into the scored cuts.

4. Bake

• Arrange the potatoes cut-side up on the sheet pan.
• Roast for 40–50 minutes, depending on their size, until they are tender inside and the tops are crisp and golden.

5. Finish

• Sprinkle with Parmesan cheese (if using) during the last 5 minutes of baking.
• Garnish with fresh parsley and serve immediately.

Optional Toppings

• Sour cream
• Crispy bacon bits
• Chopped chives or green onions
• Shredded cheddar cheese
• Ranch dressing
• Red pepper flakes for a spicy kick

Tips for Extra Crispy Potatoes

• Pat the potatoes completely dry before seasoning.
• Don’t overcrowd the sheet pan—leave space around each potato.
• For extra crispiness, switch the oven to broil for the final 2–3 minutes, watching carefully to prevent burning.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Reheat: Bake at 400°F (200°C) for 10–15 minutes or air fry at 375°F (190°C) for 5–7 minutes to restore crispiness.

Yield: 4–6 servings.