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BEST EASY SHEET PAN SCORED POTATOES RECIPE

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Easy Sheet Pan Scored Potatoes (Hasselback-Style)

Turn a handful of simple ingredients into a show-stopping side dish with these Easy Sheet Pan Scored Potatoes. Crispy on the outside, tender and fluffy on the inside, this recipe is low-effort but big on flavor.

Serve them next to roasted meats, grilled fish, or a fresh salad, or enjoy them on their own as a satisfying snack. With minimal prep and a straightforward roasting method, these sheet pan scored potatoes are bound to become a go-to favorite.

What Are Scored (Hasselback) Potatoes?

Scored potatoes, often called Hasselback potatoes, originated in Sweden and are now loved around the world for their striking look and rich, roasted flavor.

BEST EASY SHEET PAN SCORED POTATOES RECIPE

The technique involves cutting a series of thin slices across the potato, stopping just before the knife reaches the bottom. As they bake, the slices gently fan out, creating:

  • A beautifully crisp, golden exterior
  • A soft, creamy interior
  • Plenty of surface area to soak up oil, herbs, and seasonings

This sheet pan version keeps the process simple and approachable, so home cooks at any skill level can make restaurant-worthy potatoes with ease.

Ingredients for Sheet Pan Scored Potatoes

To make these Easy Sheet Pan Scored Potatoes, you’ll need:

  • 4 medium russet potatoes
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

How to Make Easy Sheet Pan Scored Potatoes

  1. Preheat the oven

    • Set your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly oil it.

  2. Prepare the potatoes

    • Scrub the potatoes well and pat them dry.
    • Place each potato between two wooden spoons or chopsticks to act as a cutting guide.
    • Using a sharp knife, cut thin slices across the potato, about ⅛ inch (3 mm) apart, stopping just before you cut all the way through so the base stays intact.

  3. Season the potatoes

    • In a small bowl, mix the olive oil, minced garlic, dried rosemary, dried thyme, salt, and black pepper.
    • Place the scored potatoes on the sheet pan.
    • Brush or drizzle the seasoned oil mixture over the potatoes, making sure it seeps into the cuts as much as possible.

  4. Roast on a sheet pan

    • Arrange the potatoes so they are evenly spaced on the sheet pan; this allows them to roast rather than steam.
    • Bake for 45–50 minutes, or until the potatoes are crispy on the edges and tender in the center. The slices should be nicely fanned and golden brown.

  5. Rest and serve

    • Let the potatoes rest for a few minutes after baking so the flavors settle and the exterior stays crisp.
    • Sprinkle with chopped fresh parsley, if using, and serve hot.

Flavor Variations and Serving Ideas

Customize your sheet pan scored potatoes with these easy variations:

  • Cheesy Finish

    • In the last 5–10 minutes of baking, sprinkle shredded cheese such as cheddar, mozzarella, or Parmesan over the potatoes. Return to the oven until melted and bubbly.

  • Spicy Kick

    • Add a pinch of red pepper flakes or cayenne pepper to the oil mixture before brushing it on for a gentle heat.

  • Herb Twist

    • Swap or mix the herbs: try oregano, Italian seasoning, sage, or fresh basil for a different flavor profile.

  • Bacon Upgrade

    • Top the baked potatoes with crispy, crumbled bacon just before serving for a smoky, savory touch.

  • Balsamic Drizzle

    • Finish with a light drizzle of balsamic reduction or glaze after baking for a sweet-tangy contrast to the rich potatoes.

Storage and Make-Ahead Tips

Enjoy your Easy Sheet Pan Scored Potatoes beyond the first meal by storing them properly:

Cooling

  • Allow the potatoes to cool completely at room temperature after baking.
  • Cooling first helps prevent condensation in the container, which can make the potatoes soggy.

Refrigeration

  • Place the cooled potatoes in an airtight container or a resealable plastic bag, pressing out as much air as possible.
  • Store in the refrigerator for 3–5 days.

Reheating

To bring back the crispiness:

  1. Preheat the oven to 375°F (190°C).
  2. Place the potatoes on a baking sheet in a single layer.
  3. Bake for 15–20 minutes, or until heated through and crisp again.

Freezing (Optional)

For longer storage:

  1. Arrange the cooked, cooled scored potatoes on a baking sheet in a single layer.
  2. Freeze until solid.
  3. Transfer the frozen potatoes to a freezer-safe bag or container. They will keep for 2–3 months.

To reheat from frozen:

  • Place them on a baking sheet and bake in a 375°F (190°C) oven, adding a few extra minutes to the reheating time until hot and crispy.

Enjoy these Easy Sheet Pan Scored Potatoes as a versatile side dish or a comforting snack any day of the week.