There is something magical about a potato that is crispy on the outside, fluffy on the inside, and infused with butter and herbs in every single crevice. That is exactly what you get with sheet pan scored potatoes. This simple technique—cutting a crosshatch pattern into each potato before roasting—creates dozens of little edges that crisp up beautifully and capture melted butter, garlic, and seasoning in every bite. The result is a potato that looks impressive but requires almost no effort.
Scored potatoes, sometimes called “hasselback potatoes” after the Swedish restaurant that popularized them, are traditionally made one by one with careful knife work. This sheet pan version simplifies the process, allowing you to score multiple potatoes at once and roast them all together on a single pan. The best part? You do not need to be a master chef. A few simple cuts, a generous drizzle of garlic butter, and a hot oven do all the work.
These best easy sheet pan scored potatoes are the perfect side dish for almost any meal. Serve them alongside a roast chicken, a juicy steak, or a holiday ham. Bring them to a potluck or a family dinner. They are crispy, buttery, herby, and utterly addictive. Once you try this method, you will never go back to plain roasted potatoes again.
Why You Will Love These Sheet Pan Scored Potatoes
· Incredibly crispy: The scored edges create maximum surface area for browning.
· Buttery and flavorful: Garlic butter seeps into every cut.
· One-pan side dish: Minimal cleanup, maximum flavor.
· Impressive but easy: Looks like a restaurant dish, made with simple techniques.
· Customizable: Change the herbs, add cheese, or make them spicy.
· Great for holidays or weeknights: Elegant enough for company, easy enough for Tuesday.
· Made ahead possible: Parboil and score in advance, then roast when ready.
Ingredients
Here is everything you need for the best easy sheet pan scored potatoes:
For the Potatoes:
· 2 pounds medium Yukon Gold or russet potatoes (about 6 to 8 potatoes)
· 4 tablespoons unsalted butter, melted
· 3 tablespoons olive oil
· 4 cloves garlic, minced
· 1 teaspoon salt
· ½ teaspoon black pepper
· 1 teaspoon dried thyme (or 1 tablespoon fresh)
· 1 teaspoon dried rosemary (or 1 tablespoon fresh, finely chopped)
· ½ teaspoon paprika (optional, for color and warmth)
For Garnish (Optional):
· 2 tablespoons fresh parsley, chopped
· Flaky sea salt
· Freshly grated Parmesan cheese
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
Step 2: Prepare the Potatoes
Scrub the potatoes thoroughly under cold water. You can peel them or leave the skins on—both work beautifully. If using russet potatoes, peeling is recommended; Yukon Gold skins are thin and tender enough to leave on.
Step 3: Create the Score Marks
Place a potato on a cutting board. Using a sharp knife, make thin slices crosswise across the potato, cutting about ¾ of the way through (do not cut all the way to the bottom). The slices should be about ⅛ to ¼ inch apart. Repeat the process lengthwise to create a crosshatch or diamond pattern. Alternatively, for classic hasselback style, make slices in just one direction. Repeat with all potatoes.
Pro tip: Place chopsticks or wooden spoons on either side of the potato while cutting. The knife will stop at the chopsticks, preventing you from cutting all the way through.
Step 4: Make the Garlic Butter Mixture
In a small bowl or measuring cup, combine the melted butter, olive oil, minced garlic, salt, black pepper, dried thyme, dried rosemary, and paprika (if using). Whisk to combine.
Step 5: Coat the Potatoes
Place the scored potatoes on the prepared baking sheet. Drizzle or brush the garlic butter mixture generously over each potato, making sure it seeps down into the cuts. Use a pastry brush or spoon to coax the butter into the crevices.
Step 6: Roast the Potatoes
Roast the potatoes in the preheated oven for 40 to 50 minutes, depending on the size of your potatoes. Halfway through (at the 20 to 25 minute mark), remove the baking sheet and baste the potatoes with the butter mixture from the bottom of the pan, or drizzle with additional melted butter. Return to the oven.
The potatoes are done when the edges are deep golden brown and crispy, the cuts have fanned open slightly, and a fork slides easily into the center.
Step 7: Garnish and Serve
Remove the sheet pan from the oven. Sprinkle the hot potatoes with fresh parsley, flaky sea salt, and grated Parmesan cheese if desired. Serve immediately.
Cooking Tips and Pro Tips for Best Results
· Choose the right potato: Yukon Gold potatoes are the best choice—they are creamy, buttery, and hold their shape. Russets work well too but can become slightly mealy. Red potatoes are too waxy and will not fan open properly.
· Cut carefully: Do not slice all the way through the potato. Leaving the bottom ¼ inch intact keeps the potato together while allowing the cuts to fan open.
· Use chopsticks as a guide: Placing chopsticks or wooden spoons on either side of the potato prevents accidental cuts all the way through.
· Parboil for extra crispiness: For the crispiest results, parboil the whole potatoes for 8 to 10 minutes before scoring. Drain, let cool slightly, then score and roast. This pre-cooks the interior, allowing the outside to get extra crispy.
· Baste halfway through: Basting ensures the butter and garlic reach every cut and keeps the potatoes from drying out.
· Do not overcrowd the pan: Leave space between potatoes so air can circulate. Overcrowding leads to steaming instead of roasting.
· Use a metal spatula for serving: The potatoes may stick slightly to the pan. A thin metal spatula helps release them without breaking.
Variations and Substitutions
· Parmesan garlic scored potatoes: Sprinkle ½ cup of freshly grated Parmesan cheese over the potatoes during the last 10 minutes of roasting.
· Spicy scored potatoes: Add ½ teaspoon of cayenne pepper or red pepper flakes to the butter mixture. Sprinkle with smoked paprika before serving.
· Lemon herb scored potatoes: Add the zest of 1 lemon and 2 tablespoons of fresh lemon juice to the butter mixture. Use fresh dill and parsley for garnish.
· Bacon and cheddar scored potatoes: Sprinkle crumbled cooked bacon and shredded cheddar cheese over the potatoes during the last 5 minutes of roasting.
· Rosemary and sea salt: Use fresh rosemary and finish with flaky sea salt. Omit the paprika.
· Vegan version: Substitute the butter with vegan butter or use all olive oil (6 to 7 tablespoons total). The potatoes will still be delicious and crispy.
· Air fryer method: Score the potatoes as directed. Toss with the garlic butter mixture. Air fry at 400 degrees Fahrenheit for 25 to 30 minutes, shaking the basket halfway through.
· Make-ahead scored potatoes: Parboil and score the potatoes up to 1 day ahead. Store in the refrigerator in a covered container. When ready to roast, toss with the garlic butter mixture and roast as directed, adding 5 to 10 minutes to the cooking time.
Serving Suggestions
These sheet pan scored potatoes are incredibly versatile. Here is how to serve them:
· Alongside roasted meats: Perfect with roast chicken, beef tenderloin, pork chops, or a holiday ham.
· With grilled steak: The crispy, buttery potatoes are a classic steakhouse side.
· As part of a breakfast or brunch: Serve with fried eggs, bacon, and fresh fruit.
· With a simple green salad: A bright, lemony salad balances the richness.
· At a holiday table: Add them to your Thanksgiving, Christmas, or Easter spread.
· As a snack or appetizer: Serve with sour cream, ranch dressing, or garlic aioli for dipping.
· With a dollop of sour cream: A classic pairing for crispy potatoes.
For a complete meal, serve these potatoes alongside a roasted chicken or a pan-seared salmon fillet and roasted asparagus.
Storage and Reheating Instructions
Refrigerator Storage
Store leftover sheet pan scored potatoes in an airtight container in the refrigerator for up to 4 days. The potatoes will soften but will still be flavorful.
Freezer Storage
These potatoes do not freeze well—the texture becomes mealy and watery upon thawing. Make only as much as you will eat within a few days.
Reheating Instructions
· Oven method (best): Preheat to 400 degrees Fahrenheit. Spread potatoes on a baking sheet and heat for 8 to 10 minutes until hot and recrisped.
· Air fryer method: Reheat at 350 degrees Fahrenheit for 3 to 5 minutes.
· Skillet method: Reheat in a non-stick skillet over medium heat with a little butter or oil, turning occasionally, for 5 to 6 minutes.
· Microwave method (not recommended): The potatoes will become soft and chewy. Only use if you are in a rush.
Do not reheat more than once. Only reheat the portion you plan to eat.
Nutritional Information
Approximate per serving (based on 6 servings, using butter and olive oil):
· Calories: 310
· Protein: 4g
· Fat: 18g
· Saturated Fat: 7g
· Carbohydrates: 34g
· Fiber: 4g
· Sugar: 2g
· Sodium: 410mg
· Vitamin C: 20% DV
· Vitamin A: 8% DV
· Iron: 8% DV
Note: Nutritional values are estimates and will vary based on specific ingredients, portion sizes, and amount of butter absorbed.
Frequently Asked Questions
What is the difference between scored potatoes and hasselback potatoes?
Scored potatoes and hasselback potatoes are very similar. Hasselback potatoes are traditionally sliced thinly in one direction (like an accordion), while scored potatoes have a crosshatch or diamond pattern cut into them. Both techniques create extra surface area for crispiness and flavor absorption. This recipe works for both styles.
Can I use any potato for scoring?
Yukon Gold potatoes are the best choice because they are creamy, hold their shape, and have thin skins. Russet potatoes work well but have thicker skins (peel them first) and can become slightly mealy. Red potatoes and fingerlings are too waxy and will not fan open properly.
How do I keep the potatoes from sticking to the pan?
Line your baking sheet with parchment paper or aluminum foil (lightly greased). The butter and oil in the recipe also help prevent sticking. If potatoes do stick, use a thin metal spatula to gently release them.
Why are my potatoes not getting crispy?
Common reasons include: the oven was not hot enough (use 425 degrees Fahrenheit), the potatoes were overcrowded (leave space between them), or you did not use enough oil or butter. Parboiling before scoring also helps achieve extra crispiness.
Can I make these potatoes ahead of time for a holiday dinner?
Yes. Parboil and score the potatoes up to 1 day ahead. Store them in the refrigerator in a covered container. On the day of serving, toss with the garlic butter mixture and roast as directed, adding 5 to 10 minutes to the cooking time. This works beautifully for Thanksgiving or Christmas.
How do I get the garlic butter into all the cuts?
Use a pastry brush to paint the butter mixture generously over each potato, then use the brush or a small spoon to coax the butter down into the cuts. You can also drizzle the butter slowly and let it seep in. Basting halfway through roasting adds even more flavor.
Can I use dried herbs instead of fresh?
Yes. This recipe is written with dried herbs for convenience. If using fresh herbs, triple the amount (3 teaspoons fresh for every 1 teaspoon dried). Add delicate fresh herbs like parsley after roasting; heartier herbs like rosemary and thyme can go in before roasting.
What is the best way to cut the potatoes without slicing all the way through?
Place a chopstick or a wooden spoon on either side of the potato before cutting. The knife will stop at the chopsticks, leaving the bottom ¼ inch of the potato intact. This trick works perfectly every time.
Final Thoughts
Best easy sheet pan scored potatoes are the side dish that steals the show. They look like they came from a fancy restaurant, but they are incredibly simple to make at home. The scoring technique creates dozens of crispy, buttery edges, while the garlic and herbs infuse every bite with flavor.
This recipe is perfect for busy weeknights when you want something special without a lot of work. It is also ideal for holidays and dinner parties when you need a showstopping side that does not require constant attention. The sheet pan does all the work while you focus on the main course.
So preheat that oven, grab a sharp knife and some chopsticks, and get ready to make the best roasted potatoes of your life. Serve them hot, garnished with fresh parsley and a sprinkle of flaky salt. Watch them disappear—and be prepared to make them again tomorrow.