After tasting this, I'm never having potatoes any other way!. 2 pounds of small potatoes (such as Yukon Gold or baby red potatoes) 3 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon dried thyme ... I sent it to whoever sent it Hi Must express something to keep getting my recipes...

 

I. WHAT ARE SCORED POTATOES?

Scored potatoes are whole potatoes sliced shallowly in a crosshatch pattern. Unlike Hasselback potatoes — which are sliced almost all the way down — these are cut only halfway into the potato, creating a grid-like pattern on the flat surface.

Why this matters:

• The cuts create more surface area → more crisping.

• Seasoning travels deeper → more flavor.

• Butter and oil pool into the lines → extra richness.

• They cook more evenly → better texture.

• They look impressive → perfect for serving.

You get the simplicity of roasted potatoes but the dramatic look of a chef-level presentation.

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⭐ II. INGREDIENTS (Serves 4–6)

A. The Potatoes

Choose small to medium potatoes. Best varieties:

• Yukon gold (creamy, buttery)

• Red potatoes (waxy, crisp beautifully)

• Baby potatoes (adorable, fast-cooking)

• Small Russet potatoes (fluffiest interior)

You will need:

• 8–10 small potatoes
  or

• 4–6 medium potatoes

B. Seasoned Butter & Oil

This is the heart of the recipe.

• 4 tablespoons melted butter

• 3 tablespoons olive oil

• 4 garlic cloves, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon paprika (regular or smoked)

• 1 teaspoon onion powder

• 1 teaspoon dried parsley (or fresh)

• ½ teaspoon thyme or rosemary

C. Optional Toppings

These can completely transform the dish:

• Parmesan cheese

• Crumbled bacon

• Fresh chives

• Chili flakes

• Sour cream

• Lemon zest

• Fresh herbs

• Green onions

• Garlic aioli

• Ranch drizzle

• Cheddar cheese

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⭐ III. KEY TECHNIQUES FOR PERFECT SCORED POTATOES

This recipe is easy — but the techniques elevate it from good to incredible.

1. Use the Right Knife

A sharp chef’s knife is non-negotiable.
Dull knives tear the potato instead of scoring it.

2. Keep Depth Consistent

Score about ¼ inch deep — enough to create texture, not enough to split the potato.

3. Use a Sheet Pan, Not a Baking Dish

Sheet pans allow air to circulate, creating crisp bottoms and edges.

4. Mix Butter and Oil

Why both?

• Butter = flavor + browning

• Oil = prevents burning + even roasting

5. Start Scored-Side Up

This helps the cuts open as they roast.

6. Roast Hot

425°F (220°C) is ideal.
High heat = crisp ridges + tender centers.

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⭐ IV. STEP-BY-STEP INSTRUCTIONS

STEP 1: Preheat the Oven

Preheat to 425°F (220°C).
Place a rack in the middle position.

STEP 2: Prep the Potatoes

Wash well and scrub with a brush.
Leave skin on — scoring is easier and skin tastes delicious when roasted.

Dry thoroughly.
Moisture = steaming, not roasting.

STEP 3: Score the Potatoes

1. Place potato flat on a cutting board.

2. Slice vertical lines across the top, ¼ inch deep.

3. Rotate the potato 90 degrees and slice horizontal lines, forming a crosshatch.

4. Make sure cuts stay on the top side only.

Each potato should look like a little grid-patterned dome.

STEP 4: Make the Garlic Butter Mixture

In a bowl, whisk together:

• melted butter

• olive oil

• minced garlic

• salt

• pepper

• paprika

• onion powder

• dried parsley

• optional thyme/rosemary

This mixture should smell incredible.

STEP 5: Brush the Potatoes Generously

Place potatoes on the sheet pan, scored side up.

Brush each potato with the garlic butter mixture, pushing it into the grooves.

Tip: Use a spoon to pour directly into the lines.

Reserve half the mixture for the halfway point.

STEP 6: Roast the Potatoes

Bake for 25 minutes.

Remove from oven and brush again with the remaining butter mixture.

Bake another 25–30 minutes, or until:

• edges are crispy

• centers are soft

• tops are golden

Total cook time: 50–60 minutes depending on size.

STEP 7: Optional Broil

For extra crisping, broil the tops for 2–3 minutes — watch them closely!

STEP 8: Add Final Touches

As soon as they’re out of the oven, add:

• parmesan

• herbs

• chives

• salt flakes

Serve immediately for maximum crispiness.

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⭐ V. WHY THESE POTATOES WORK — THE SCIENCE

This dish succeeds because the scoring increases:

Surface Area

More surface area = more contact with heat → crispier edges.

Flavor Absorption

Cuts act like channels that pull butter, garlic, and herbs deeper into the potato.

Steam Release

The cuts let steam escape → fluffier interiors.

Caramelization

More edges exposed = more Maillard reaction → golden color and deep flavor.

Visual Appeal

The scored pattern blooms open as it roasts — extremely photogenic!

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⭐ VI. TEXTURE PROFILE

A well-made scored potato has several textures at once:

• crispy ridges from the scored top

• golden edges from the sheet pan contact

• tender interior that still holds shape

• garlic-butter infused lines that taste intensely flavorful

The experience is like a cross between:

• roasted potatoes

• smashed potatoes

• Hasselback potatoes

• baked potato skins

All the best parts wrapped into one.

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⭐ VII. FLAVOR VARIATIONS

This recipe is endlessly customizable. Here are the best flavor versions.

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⭐ 1. Parmesan Herb Scored Potatoes

Add to the butter mixture:

• ½ cup grated parmesan

• extra garlic

• fresh rosemary

• lemon zest

Top with parmesan again after baking.

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⭐ 2. Cheddar & Bacon Loaded Potatoes

During last 10 minutes:

• sprinkle shredded cheddar

• add crumbled bacon

Finish with sour cream + chives.

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⭐ 3. Ranch Style

Add to seasoning:

• 1 tablespoon ranch seasoning

Top with ranch drizzle.

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⭐ 4. Smoky Paprika BBQ

Add:

• extra smoked paprika

• pinch brown sugar

• chili powder

Serve with BBQ sauce dip.

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⭐ 5. Garlic Butter & Rosemary (Classic Steakhouse)

Choose Russets.
Add:

• fresh rosemary sprigs baked with potatoes

Serve with steak.

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⭐ 6. Mexican Street Corn Potatoes

After baking, top with:

• cotija

• lime crema

• chili powder

• cilantro

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⭐ 7. Mediterranean Style

Add:

• oregano

• lemon zest

• feta

• olives on the side

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⭐ VIII. WHAT TO SERVE WITH SCORED POTATOES

These potatoes go with almost everything. Best pairings include:

Proteins

• grilled chicken

• steak

• pork chops

• salmon

• roasted lamb

Vegetarian Pairings

• roasted vegetables

• sautéed mushrooms

• chickpea salad

• hummus plates

Sauces

• garlic aioli

• chimichurri

• ranch

• lemon herb yogurt

• spicy mayo

• queso

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⭐ IX. COMMON MISTAKES (AND HOW TO AVOID THEM)

❌ Not scoring deep enough

This prevents crisping and flavor infusion.

❌ Scoring too deeply

Potatoes fall apart; aim for ¼ inch.

❌ Using wet potatoes

Moisture = steaming instead of roasting.

❌ Not using enough oil

Oil helps crisping and prevents burning.

❌ Overcrowding

Potatoes must have space to brown.

❌ Too low oven temperature

Never roast below 400°F — you want high heat.

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⭐ X. STORAGE & REHEATING

These potatoes store and reheat beautifully.

Refrigerator

Keep in airtight container up to 4 days.

Freezer

Freeze after fully cooling; will last 6–8 weeks.

Reheating

• Air Fryer (best): 400°F for 5–7 minutes

• Oven: 425°F for 10–12 minutes

• Microwave: softens texture — only use if necessary

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⭐ XI. QUICK RECIPE CARD (PRINTABLE)

Ingredients: potatoes, butter, olive oil, garlic, paprika, salt, pepper, herbs.
Method:

1. Score potatoes in crosshatch.

2. Brush with garlic butter.

3. Roast 25 min.

4. Brush again.

5. Roast 25–30 min more.

6. Broil briefly.

7. Top with herbs and serve.

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⭐ XII. FINAL THOUGHTS — WHY THIS RECIPE BELONGS IN YOUR WEEKLY ROTATION

Sheet Pan Scored Potatoes represent everything home cooking should be:

✔ simple
✔ budget-friendly
✔ absolutely delicious
✔ visually impressive
✔ customizable
✔ perfect with any protein
✔ great for crowds
✔ ideal for weeknights

With just a few cuts and a sheet pan, you unlock the full potential of an ordinary potato — turning it into something worthy of a restaurant menu but accessible to any home cook.

Once you make them once, they’ll become a side dish you reach for again and again.

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If you'd like, I can also create:

🍋 A lemon-garlic Mediterranean version
🧀 A cheesy au-gratin scored potato version
🔥 A spicy Cajun version
🥔 A mini baby-potato party tray version
📸 A step-by-step photo-style guide