If you love potatoes with crispy edges and a soft, fluffy center, these Easy Sheet Pan Scored Potatoes are a side dish you’ll want to make again and again. With just a handful of everyday ingredients, you can turn simple russet potatoes into a beautiful roasted side that looks impressive without requiring complicated cooking techniques.
The secret is in the way the potatoes are sliced. By making a series of thin cuts across each potato without cutting completely through, the potato opens slightly as it roasts. The edges become golden and wonderfully crisp, while the inside stays tender and fluffy.
These potatoes are similar to classic Hasselback potatoes, but this sheet pan version keeps the process simple. Everything cooks together on one pan, making cleanup easy and allowing you to spend less time in the kitchen.
Garlic, rosemary, and thyme add plenty of savory flavor, while olive oil helps the potatoes develop their irresistible golden crust. Finish them with a little fresh parsley, and you have a side dish that’s simple enough for a weeknight dinner but attractive enough for a holiday table.
What Are Scored Potatoes?
Scored potatoes are potatoes that have been sliced repeatedly across the surface without cutting all the way through. This technique creates thin sections that fan apart slightly as the potato cooks.
The method is closely associated with Hasselback potatoes, a Swedish preparation that became popular because of its combination of crispy edges and tender centers.
Unlike ordinary roasted potatoes, scored potatoes have plenty of exposed surface area. That means the olive oil and seasonings can reach between the slices, giving every bite more flavor.
You also get a beautiful presentation without having to stuff, mash, or shape the potatoes.
Why You’ll Love This Recipe
There are plenty of reasons to keep these sheet pan potatoes in your regular dinner rotation.
They’re easy to prepare. Once the potatoes are washed and scored, the rest is simply seasoning and roasting.
They use simple ingredients. You probably already have most of what you need in your pantry.
They look impressive. The fan-like slices make ordinary potatoes feel a little more special.
They’re versatile. Serve them with chicken, steak, fish, burgers, roasted vegetables, or almost any main dish.
They have great texture. Crispy potato edges combined with a fluffy interior make this side especially satisfying.
Ingredients You’ll Need
For this recipe, you’ll need:
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, for garnish
Russet potatoes are an excellent choice because they have a fluffy interior and crisp nicely in the oven. However, you can experiment with other potato varieties if you prefer.
How to Make Sheet Pan Scored Potatoes
1. Prepare the Oven and Baking Sheet
Preheat your oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it with olive oil. A large baking sheet gives the potatoes enough room to roast without touching too closely.
Allowing space between the potatoes is important because it helps hot air circulate around them, encouraging better browning.
2. Wash and Prepare the Potatoes
Scrub the potatoes thoroughly under cool running water to remove any dirt.
You can peel them if you prefer, but keeping the skins on gives the finished potatoes a rustic appearance and adds delicious texture.
Pat the potatoes dry with paper towels.
3. Score the Potatoes
Place one potato on a cutting board.
Using a sharp knife, make thin cuts across the potato, spacing them roughly 1/8 inch apart. Cut down toward the bottom, but do not slice completely through the potato.
A helpful trick is to place a wooden spoon or chopsticks along both sides of the potato. These can prevent your knife from cutting all the way through.
Repeat with the remaining potatoes.
Take your time during this step. The cuts don’t need to be perfectly identical, but keeping them relatively close together helps create those crispy, fan-like edges.
4. Make the Garlic Herb Oil
In a small bowl, combine the olive oil, minced garlic, dried rosemary, and dried thyme.
Add salt and black pepper according to your taste.
Stir well so the garlic and herbs are evenly distributed throughout the oil.
5. Season the Potatoes
Place the scored potatoes on the prepared sheet pan.
Brush the garlic and herb oil generously over the tops of the potatoes. Try to work some of the seasoned oil into the cuts without forcing them open too much.
The more evenly you coat the potatoes, the more flavorful and golden they will become.
Sprinkle with a little additional salt and pepper if desired.
6. Roast Until Golden and Crispy
Place the sheet pan in the preheated oven.
Roast for approximately 45 to 60 minutes, depending on the size of your potatoes.
During roasting, the slices should gradually fan open. The edges will become golden brown and crisp while the centers become soft and fluffy.
For especially crispy potatoes, you can carefully brush a little additional olive oil over the exposed edges about halfway through cooking.
To check for doneness, insert a fork or thin knife into the thickest part of a potato. It should slide in easily without resistance.
7. Garnish and Serve
Remove the potatoes from the oven and let them rest for a few minutes.
Sprinkle with freshly chopped parsley before serving.
Serve them while they’re warm and crisp for the best texture.
Tips for Perfect Scored Potatoes
Don’t Cut All the Way Through
This is the most important part of the recipe. You want the potato to remain intact at the bottom.
Using chopsticks or wooden spoon handles as a cutting guide makes this much easier.
Dry the Potatoes Well
After washing the potatoes, make sure you dry them thoroughly. Excess moisture can interfere with browning and crisping.
Don’t Crowd the Pan
Give each potato some space. If they’re packed tightly together, they may steam instead of roast.
Use a second sheet pan if necessary rather than overcrowding one pan.
Be Generous With the Oil
Olive oil helps the potato edges crisp and allows the herbs and garlic to stick to the surface.
Brush the oil over the top and gently into the scored sections.
Adjust the Seasonings
Rosemary and thyme create a classic herb flavor, but you can easily customize the seasoning. Add smoked paprika, onion powder, Italian seasoning, or a pinch of chili flakes for a different flavor profile.
Common Mistakes to Avoid
One of the most common mistakes is slicing completely through the potato. If this happens, don’t worry—you can still roast the pieces, but you won’t get the classic Hasselback-style appearance.
Another mistake is cutting the slices too thick. Wider cuts don’t open as nicely and provide less crispy surface area.
Avoid adding too much oil at once. While oil is important for crisping, excessive oil can make the potatoes greasy rather than crisp.
Finally, don’t remove the potatoes from the oven too early. The edges need enough time to become golden and crisp, while the center needs time to become tender.
Delicious Variations
These potatoes are easy to customize.
For cheesy scored potatoes, sprinkle shredded Parmesan or cheddar over the potatoes during the final few minutes of roasting.
For a spicy version, add smoked paprika and a pinch of crushed red pepper flakes to the herb oil.
For lemon herb potatoes, add a little fresh lemon zest after roasting and finish with chopped parsley.
For a richer version, brush the potatoes with melted butter during the final 10 minutes of baking.
You can also add crispy bacon, green onions, sour cream, or chives when serving.
What to Serve With Scored Potatoes
These roasted potatoes pair beautifully with almost any main course.
Serve them alongside:
- Roast chicken
- Grilled steak
- Baked salmon
- Pork chops
- Turkey
- Grilled burgers
- Roasted vegetables
- Meatloaf
- Grilled chicken breasts
For a complete meal, pair the potatoes with a simple protein and a fresh green salad or steamed vegetable.
Storage and Reheating
If you have leftovers, allow the potatoes to cool before transferring them to an airtight container.
Store them in the refrigerator for up to 3 to 4 days.
For the best texture, reheat them in an oven or air fryer rather than the microwave. Heat at around 375°F (190°C) until warmed through and the edges become crisp again.
The microwave is convenient, but it can make the potatoes softer and less crispy.
Frequently Asked Questions
Can I prepare the potatoes ahead of time?
Yes. You can wash and score the potatoes several hours ahead. Keep them refrigerated in an airtight container until you’re ready to season and roast them.
Can I use another type of potato?
Absolutely. Yukon Gold potatoes and other medium-sized varieties can work well. Russets are particularly good when you want a fluffy center and crispy exterior.
Why aren’t my potatoes crispy?
Make sure the potatoes are dry, the oven is fully preheated, and the baking sheet isn’t overcrowded. You also need enough cooking time for the moisture to evaporate and the edges to brown.
How do I know when they’re done?
The outside should be golden and crisp, while a fork should slide easily into the thickest part of the potato.
Final Thoughts
These Easy Sheet Pan Scored Potatoes are proof that a simple potato can become something special with just a little preparation. The thin cuts create wonderfully crispy edges while keeping the inside soft and fluffy, and the combination of garlic, rosemary, and thyme adds plenty of savory flavor.
Best of all, this recipe doesn’t require complicated ingredients or advanced cooking skills. Once the potatoes are scored and seasoned, the oven does most of the work.
Serve them alongside your favorite chicken, steak, fish, or roasted dinner, and don’t be surprised when everyone reaches for another crispy slice. This is the kind of easy side dish that looks impressive, tastes delicious, and is simple enough to make any night of the week.