Sheet Pan Scored Potatoes
These Sheet Pan Scored Potatoes are a crispy, golden delight! Scoring the tops helps them roast up beautifully while soaking in all the flavor of the olive oil, garlic, and rosemary. A simple, rustic side dish perfect for weeknights or holiday dinners.
INGREDIENTS:
4 medium-sized potatoes
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried rosemary
DIRECTIONS:
Preheat your oven to 425°F (220°C).
Wash and dry the potatoes thoroughly.
Using a sharp knife, score each potato by making crisscross cuts about 1/4 inch deep across the top.
Place the potatoes on a sheet pan.
In a small bowl, mix together the olive oil, salt, pepper, garlic powder, and rosemary.
Brush the olive oil mixture generously over the scored potatoes, making sure to get the oil into the cuts.
Bake in the preheated oven for 35–40 minutes, or until the potatoes are crispy on the outside and tender on the inside.
Remove from the oven and let cool slightly before serving.