Potatoes have been a cornerstone of global cuisines for centuries, beloved for their versatility, affordability, and comfort factor. From mashed to baked, fried to roasted, there are countless ways to prepare them. Among these methods, one particularly satisfying and simple technique is the sheet pan scored potato—a delicious hybrid between roasted potatoes and crispy skillet-style sides.
This dish combines the crispy texture of skillet potatoes with the ease and even cooking of sheet pan roasting. With just a few basic ingredients and some clever knife work, you can transform humble potatoes into a crowd-pleasing side dish with irresistible texture and rich flavor. This article explores the technique, the science behind the scoring, flavoring options, and creative twists to inspire your next dinner or gathering.
What Are Scored Potatoes?
Scored potatoes are potatoes that have had their surface—typically the cut side—lightly sliced in a crosshatch or crisscross pattern. These shallow cuts don’t go all the way through but are just deep enough to open the surface, allowing oil, spices, and heat to penetrate more deeply and evenly. The result? A crispier exterior and a soft, fluffy interior.
This technique is often used in dishes like hasselback potatoes or grilled eggplants. When applied to sheet pan roasting, the scoring helps intensify flavor and texture without any complicated steps.
Why Use a Sheet Pan?
Sheet pans offer even, consistent roasting due to their large surface area and shallow depth. They allow food to caramelize rather than steam and are ideal for achieving that crispy golden brown crust. Using a sheet pan for scored potatoes provides enough space for the potatoes to roast cut-side down, maximizing direct contact with heat, which encourages browning and crispiness.
Additionally, sheet pan meals are great for feeding a crowd and minimizing cleanup—a one-pan solution that fits both weeknight meals and holiday spreads.
Ingredients and Basic Recipe
Here’s a straightforward, reliable recipe to start with. You can modify this to suit your taste preferences or dietary needs.
Ingredients (Serves 4–6):
6 medium Yukon Gold or Russet potatoes
3 tablespoons olive oil (or melted butter for richer flavor)
1 teaspoon garlic powder
1 teaspoon smoked paprika (optional, for depth)
1/2 teaspoon onion powder
Salt and freshly ground black pepper, to taste
Fresh rosemary, thyme, or parsley (optional)
Grated Parmesan cheese (optional, for topping)
Lemon zest or juice (optional, for brightness)
Instructions:
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease with oil to prevent sticking.
- Prepare the potatoes:
Wash and scrub the potatoes thoroughly. Peel if preferred, but leaving the skin on adds texture and nutrients.
Slice each potato in half lengthwise.
With a small, sharp knife, score the cut side in a crosshatch pattern. Cut about 1/4 inch deep, being careful not to slice all the way through.
- Season:
Place the potatoes in a large mixing bowl.
Drizzle with olive oil, and sprinkle with garlic powder, paprika, onion powder, salt, and pepper.
Toss gently to coat all surfaces, paying special attention to rubbing the seasoning into the scored cuts.
- Arrange on sheet pan:
Place the potatoes cut side down in a single layer on the sheet pan.
If using herbs like rosemary or thyme, scatter them around the potatoes for added aroma.
- Roast:
Roast in the oven for 30 to 40 minutes. The bottoms should be golden brown and crisp, and the inside should be tender when pierced with a fork.
For extra crispness, flip the potatoes over during the last 5–10 minutes and optionally sprinkle with Parmesan before broiling briefly.
- Serve and garnish:
Remove from the oven, let cool slightly, then garnish with chopped fresh herbs, a squeeze of lemon juice, or a dusting of lemon zest.
Serve hot as a side dish or even as a main with toppings (more on that below).
Why Scoring Matters
Scoring increases surface area, allowing more of the potato to be exposed to direct heat and seasoning. This means:
Better Crispiness: The more surface area exposed to the sheet pan and the air, the crispier the result.
Even Cooking: Heat penetrates more uniformly, preventing undercooked centers or overcooked edges.
Flavor Absorption: Seasonings and oil soak into the scored ridges, enhancing each bite with bold flavor.
It’s a small step that makes a big difference, especially when dealing with starchy vegetables like potatoes.
Best Potatoes for Scoring and Roasting
Different potato varieties offer different textures:
Yukon Gold: Creamy interior and naturally golden flesh. They crisp nicely and retain their shape, making them ideal for sheet pan cooking.
Russet: High starch content and fluffy interior, but can be more delicate and prone to cracking. They also brown beautifully.
Red Potatoes: Waxy and firm; they hold up well and have a subtly sweet flavor but may not crisp as much as Yukon Gold.
Choose potatoes that are medium-sized and relatively uniform for even cooking. Avoid overly large potatoes unless you’re willing to increase roasting time.
Flavor Variations and Customizations
Sheet pan scored potatoes are a blank canvas for creativity. Try some of these flavor profiles:
Mediterranean Style
Olive oil
Garlic
Oregano
Lemon zest
Feta crumbles and olives (added after roasting)
Spicy Cajun
Smoked paprika
Cajun or Creole seasoning
Cayenne pepper
Serve with a spicy aioli or ranch dip
Cheesy Herb
Melted butter instead of oil
Fresh or dried thyme
Shredded Parmesan or Gruyère
Finish with chopped chives
Vegan & Dairy-Free
Use avocado oil or olive oil
Nutritional yeast for a cheesy flavor
Sprinkle with sesame seeds or dukkah for crunch
Serving Suggestions
Scored sheet pan potatoes are incredibly versatile. Here are some ways to serve them:
Side Dish: Perfect with roasted chicken, grilled steak, or baked fish.
Brunch: Top with a fried egg, sautéed greens, and hollandaise sauce.
Snack or Appetizer: Serve with a variety of dipping sauces like chipotle mayo, sour cream, or garlic tahini.
Main Course Base: Load them with toppings—think sautéed mushrooms, caramelized onions, bacon bits, or chickpeas.
They also make a great addition to a vegetarian spread, potluck, or picnic because they reheat well and taste great at room temperature.
Tips for Best Results
Don’t overcrowd the pan: Airflow is key to crispiness. Spread potatoes out in a single layer with space between each.
Preheat the pan: For even more crispiness, preheat the empty sheet pan before adding the potatoes.
Use parchment for easy cleanup, or go without if you want an extra crispy bottom (but monitor closely to avoid sticking).
Finish under the broiler: The last 2–3 minutes under the broiler can give an added crunch and browning boost.
Make-Ahead and Storage
These potatoes can be made ahead and reheated in the oven or air fryer to restore crispiness.
Fridge: Store in an airtight container for up to 3 days.
Reheat: Bake at 375°F for 10–15 minutes or air fry at 350°F for 5–8 minutes.
They’re not ideal for freezing due to textural changes, but you can prep them (cut, scored, and seasoned) a few hours in advance and roast when needed.
Conclusion
Sheet pan scored potatoes are more than just another roasted potato dish—they're a crispy, flavorful side with a professional finish made easily at home. The scoring technique allows for enhanced texture and flavor absorption, while the sheet pan ensures even cooking and easy cleanup.
Whether you're hosting a casual dinner, prepping for a holiday feast, or just looking for a new go-to side dish, scored sheet pan potatoes deliver on taste, texture, and versatility. With a few simple ingredients and techniques, you can elevate your potato game to something truly memorable.