Best Easy Sheet Pan Scored Potatoes Recipe

For the longest time, I thought scored potatoes belonged in fancy restaurants and glossy food magazines.

Every time I saw scored potatoes, I assumed there was some complicated technique involved. Maybe a special knife. Maybe years of kitchen experience. Definitely not something I’d be making on a random Tuesday night.

Then I showed up to a friend’s potluck and spotted a tray of scored potatoes sitting on the table.

Naturally, I asked where she’d bought them.

She laughed and pointed to her kitchen.

A few minutes later she was showing me exactly how she made scored potatoes. No fancy equipment. No chef tricks. Just a few potatoes, a knife, some olive oil, and a sheet pan. The whole thing was surprisingly simple.

“Scored potatoes,” she called them.

Most people know scored potatoes as Hasselback potatoes, but whatever name you use, they’re one of the easiest ways to make ordinary potatoes feel special.

Since that day, scored potatoes have become one of my favorite side dishes. I’ve made them for holiday dinners, backyard cookouts, weeknight meals, and even those last-minute moments when I realize I forgot to plan a side. Every single time, they disappear fast.

What makes scored potatoes so good is the contrast in texture. The edges turn wonderfully crisp and golden while the inside stays fluffy and tender. Every slice catches a little seasoning and gets beautifully roasted in the oven.

The best part? Scored potatoes look like you spent far more effort on them than you actually did.

Although they’ve become popular all over the world, scored potatoes actually have Swedish roots

The dish first gained attention at a restaurant called Hasselbacken in Stockholm during the 1940s.

The concept behind scored potatoes was simple but brilliant. Instead of roasting a whole potato or cutting it into wedges, chefs made a series of thin cuts across the top without slicing all the way through. As the potato baked, the slices gently opened, creating dozens of crispy edges while keeping the center intact.

The result was something that looked elegant but still felt comforting and familiar.

Decades later, scored potatoes are still popular for exactly the same reason.

Why You’ll Love This Recipe

There are plenty of potato recipes out there, but scored potatoes check almost every box.

They’re inexpensive to make.

They’re easy enough for beginners.

They pair with almost any main dish.

And they always get compliments when they hit the table.

Whether you’re serving steak, chicken, fish, or a vegetarian meal, scored potatoes fit right in.

Plus, once you learn the basic technique, you can customize scored potatoes endlessly with different herbs, cheeses, spices, and toppings.

Ingredients

For the potatoes:

6 medium Russet or Yukon Gold potatoes
3 tablespoons olive oil or melted butter
1 teaspoon salt
½ teaspoon black pepper
Optional Seasonings
½ teaspoon garlic powder
½ teaspoon paprika
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
¼ cup grated Parmesan cheese
¼ teaspoon red pepper flakes

Optional toppings

Sour cream
Chopped chives
Green onions
Bacon bits
Shredded cheddar cheese
Fresh parsley

Step 1: Preheat the Oven

Set your oven to 425°F (220°C).

Line a large baking sheet with parchment paper or foil for easy cleanup. If you happen to own a wire rack that fits inside the pan, use it. The extra airflow helps create crispier bottoms for your scored potatoes.

Step 2: Pick the Right Potatoes

Try to choose potatoes that are similar in size. This helps your scored potatoes cook evenly.

Russet potatoes develop a crisp exterior with a fluffy center, while Yukon Gold potatoes tend to be richer and creamier.

Give them a good scrub and leave the skins on if possible. The skin becomes wonderfully crunchy during roasting and adds extra flavor to scored potatoes.

Step 3: The Trick That Makes Everything Easy

Place a potato on your cutting board.

Set a wooden spoon or chopstick along each side of the potato.

These act as built-in guards for your knife.

As you slice downward, the spoon handles stop the blade before it cuts all the way through.

This simple trick removes all the guesswork and makes perfect scored potatoes almost impossible to mess up.

Step 4: Score the Potatoes

Using a sharp knife, make thin cuts across each potato.

Aim for slices about ⅛ to ¼ inch apart.

The thinner the cuts, the crispier your scored potatoes will be.

Work slowly and keep the spacing fairly even.

Repeat until all potatoes are scored.

Step 5: Fan Them Open

Gently press down on each potato with your hand.

The slices should begin opening slightly.

Don’t force them. Your scored potatoes will naturally spread more during roasting.

Step 6: Season Generously

Arrange the scored potatoes on your prepared baking sheet.

Drizzle with olive oil or brush with melted butter.

Try to get some of the oil between the slices.

Sprinkle with salt, pepper, and any additional seasonings you’d like to use.

If needed, gently separate a few slices with your fingers so the seasoning reaches deeper into the scored potatoes.

Step 7: First Roast

Place the tray in the oven and roast the scored potatoes for 30 minutes.

At this stage, the potatoes will start opening up and developing color around the edges.

Step 8: Baste for Extra Crispiness

Carefully remove the pan from the oven.

Spoon or brush some of the hot oil from the pan back over the scored potatoes.

This quick step adds flavor and helps create those irresistibly crispy edges.

If you’re using fresh herbs, now is the perfect time to add them to your potatoes.

Step 9: Finish Roasting

Return the potatoes to the oven.

Continue baking for another 15 to 25 minutes.

Most scored potatoes need between 45 and 55 minutes total, depending on size.

You’ll know they’re ready when the edges are deeply golden and a knife slides easily through the center.

If you’re using Parmesan cheese, sprinkle it on during the last five minutes of cooking.

Step 10: Rest and Serve

Let them sit for about five minutes after coming out of the oven.

This brief rest helps everything settle and makes them easier to handle.

Transfer the potatoes to a serving platter and add any toppings you like.

A dollop of sour cream, fresh chives, bacon bits, or shredded cheese all work beautifully.

Then serve them warm and enjoy the reactions.

There’s something about those crispy accordion-style layers that makes everyone think you spent hours in the kitchen, even though these scored potatoes are surprisingly simple to make.