After tasting this, I’m never having potatoes any other way!.

Ingredients :


4 large baking potatoes, scrubbed and patted dry

3 tablespoons olive oil

2 teaspoons coarse salt

1 teaspoon freshly ground black pepper

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)

Optional: A sprinkle of paprika or garlic powder for added flavor

Préparations :

Preheat Oven: Warm your kitchen and spirits by preheating the oven to 400 degrees Fahrenheit.

Prepare Potatoes: Halve the potatoes and score them carefully with parallel cuts, about 1/8 to 1/4 inch apart, ensuring they remain attached at the base.

Season: Whisk together the olive oil, salt, pepper, and rosemary. Gently fan the slices of each potato and lovingly brush the herbed oil mixture between the cuts.

Bake: Place the potatoes on a parchment-lined baking sheet for an effortless cleanup. Bake for 50-60 minutes, or until the potatoes are crisped to golden perfection on the edges and tender in the center.

Rest and Serve: Allow the potatoes a moment to rest, a brief pause for reflection or a shared chuckle, before serving.

Variations & Tips:

Flavor Twists: Feel free to experiment with thyme, red pepper flakes, or a dusting of grated cheese in the final minutes of baking for an indulgent touch.

Uniformity in Size: Select potatoes of similar size for even cooking and an harmonious presentation.

Moisture Check: If the potatoes seem a tad dry mid-bake, don’t hesitate to anoint them with a bit more olive oil.

This Sheet Pan Scored Potatoes recipe embodies the simplicity and warmth of heartland cooking, offering a versatile and nourishing dish that complements any meal. Pair it with vibrant garden vegetables and a slice of homemade bread for a feast that celebrates the bounty of the land and the joy of togetherness. From my kitchen to yours, this dish is a testament to the beauty of simplicity and the enduring power of culinary traditions.

Leave a Reply

Your email address will not be published. Required fields are marked *