These scored potatoes transform ordinary russets into a golden, crispy, restaurant-worthy side that looks impressive but is surprisingly easy to make. By slicing thin grooves across the top, you create extra surface area for buttery richness while allowing seasoning to soak deep into every bite. The result is tender, fluffy centers wrapped in crisp, flavorful edges that feel indulgent and special. Perfect for weeknight dinners, holiday spreads, or entertaining guests, this method turns humble potatoes into a show-stopping comfort food classic with minimal effort and maximum flavor.
Scored Potatoes
Ingredients
| Ingredient | Quantity |
|---|---|
| Russet potatoes, scrubbed (not peeled) | 4 medium (about 2 lbs) |
| Unsalted butter, melted (or olive oil) | 4–6 tbsp |
| Kosher salt | 1 tsp (plus more to taste) |
| Freshly ground black pepper | 1/2 tsp |
| Garlic, minced (optional) | 2 cloves |
| Fresh rosemary or thyme (optional) | 1 tbsp |
| Grated Parmesan (optional, add last 10 minutes) | To taste |
| Flaky sea salt (optional) | For finishing |
Instructions
Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or foil.
Pat the potatoes completely dry so the skins crisp better.
Place a potato on a cutting board with chopsticks on each side to prevent slicing all the way through. Make shallow, parallel cuts across the top, about 1/8 inch apart and nearly to the bottom.
Arrange the potatoes on the baking sheet. Brush or drizzle melted butter over the tops and into the cuts. Sprinkle with salt, pepper, and optional garlic or herbs.
Roast for 50–60 minutes, until the skins are crisp and a knife slides easily into the center. Brush with extra butter halfway through if desired.
Finish with flaky sea salt, Parmesan (if using), or fresh herbs. Serve hot.
Serving Suggestions
These potatoes pair beautifully with steak, roast beef, roast chicken, or holiday turkey. Add lemon zest and parsley for brightness, spoon gravy over the top, or serve alongside roasted vegetables for a vegetarian meal.
Tips for Perfect Scored Potatoes
Dry potatoes thoroughly for crispier skins.
Use room-temperature butter so it flows easily into the cuts.
Avoid crowding the baking sheet to prevent steaming.
Potatoes can be scored and buttered up to 4 hours ahead and refrigerated before baking.
Leftovers reheat well in the oven or air fryer.
