Instructions
1. Prepare the Potatoes
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Preheat oven to 425°F (220°C).
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Wash and scrub the potatoes well.
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Cut each potato in half lengthwise. Place them cut side up on a cutting board.
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Using a sharp knife, score the surface of each potato half in a crisscross pattern, being careful not to cut all the way through.
2. Season the Potatoes
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In a small bowl, mix melted butter, minced garlic, paprika, oregano, salt, and pepper.
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Brush the butter mixture generously over the scored side of each potato, making sure it seeps into the cuts.
3. Bake
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Place the potatoes cut side up on a parchment-lined sheet pan.
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Bake for 40–50 minutes, or until the potatoes are golden brown, crisp on the edges, and fork-tender in the center.
4. Serve and Enjoy
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Sprinkle with fresh parsley before serving.
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Serve hot as a side dish with roasted meats, grilled vegetables, or dipping sauces like sour cream or ranch.
Tips for the Best Sheet Pan Scored Potatoes
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Choose Starchy Potatoes: Russet potatoes give the crispiest results.
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Don’t Skip the Scoring: The more surface cuts, the crispier and more flavorful the potatoes will be.
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Airy Crispiness: For extra crunch, bake directly on the pan without foil.
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Flavor Variations: Try Parmesan cheese, chili powder, Italian seasoning, or even a drizzle of hot honey before serving.
Serving Ideas
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Pair with grilled steak or chicken for a hearty dinner.
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Serve alongside eggs and bacon for a unique breakfast side.
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Offer as an appetizer with garlic aioli or spicy sriracha mayo.
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Add to your holiday dinner table as a fun twist on baked potatoes.
Why This Recipe Works for Busy Families
This recipe is perfect for busy weeknights because everything is cooked on a single sheet pan with very little prep. The scoring technique makes the potatoes cook evenly and ensures every bite is packed with flavor. Plus, the clean-up is quick and easy!
