Ingredients
for Sheet Pan Scored Potatoes
Gather these basic ingredients to create the ultimate Easy Sheet Pan Scored Potatoes:
4 medium-sized russet potatoes
2 tablespoons of olive oil
2 cloves of garlic, minced
1 teaspoon of dried rosemary
1 teaspoon of dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish (optional)
Here are some variations and tips for your Easy Sheet Pan Scored Potatoes:
Cheese Topping: Add shredded cheese like cheddar or Parmesan in the last few minutes of baking for a cheesy finish.
Spicy Kick: Sprinkle some red pepper flakes or cayenne pepper on top before roasting for a bit of heat.
Herb Infusion: Experiment with different herbs like thyme, oregano, or even fresh basil for added flavor.
Bacon Bits: For a savory twist, add cooked and crumbled bacon on top before serving.
Balsamic Glaze: Drizzle some balsamic reduction over the scored potatoes after baking for a sweet and tangy flavor.
Cooking Time: Ensure that the potatoes are evenly spaced on the sheet pan to allow for proper roasting. Bake at 425°F (220°C) for about 45-50 minutes, or until they are crispy and tender.
Rest Before Serving: Let the potatoes rest for a few minutes after baking to allow the flavors to meld.
To store your Easy Sheet Pan Scored Potatoes, follow these steps:
Cool Down: Allow the potatoes to cool completely after baking. This helps prevent condensation, which can make them soggy.
Airtight Container: Place the cooled potatoes in an airtight container. You can also use a resealable plastic bag, but make sure to remove as much air as possible.
Refrigeration: Store the container in the refrigerator. The scored potatoes can last for about 3-5 days.
Reheating: When you’re ready to enjoy them again, preheat your oven to 375°F (190°C) and place the potatoes on a baking sheet. Bake for about 15-20 minutes or until heated through and crispy again.
Freezing (Optional): If you want to store them for a longer period, you can freeze the scored potatoes. Place them on a baking sheet in a single layer to freeze individually, then transfer them to a freezer-safe container or bag. They can last up to 2-3 months in the freezer. Reheat from frozen in the oven as described above, adding a few extra minutes to the cooking time.
This way, you can enjoy your delicious scored potatoes even after the initial meal