BEST EASY SHEET PAN SCORED POTATOES

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2. Prepare the Potatoes

  • Wash and dry: Scrub the Russet potatoes thoroughly under running water to remove dirt. Pat them dry with a clean kitchen towel.
  • Score the potatoes: Place each potato on a cutting board. Using a sharp knife, make thin, parallel cuts about ⅛ inch apart across the top of each potato. Be cautious not to cut all the way through—leave about ¼ inch intact at the bottom.
    Pro tip: Use chopsticks or wooden spoons on either side of the potato to act as a guide and prevent overcutting.

3. Create the Seasoning Mixture

In a small mixing bowl, combine the following:

  • Olive oil
  • Minced garlic
  • Dried rosemary
  • Dried thyme
  • Salt and black pepper to taste

Stir the mixture thoroughly to ensure the herbs and spices are evenly distributed.

4. Season the Potatoes

Using a pastry brush or spoon, generously coat each scored potato with the seasoning mixture. Be sure to get the oil and seasonings into the cuts for maximum flavor. Reserve some of the oil mixture for brushing midway through baking.

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