Scored Potatoes are an easy side dish with excellent presentation. Potatoes are cut in half and scored into little squares or diamonds, then roasted cut-side down in butter and olive oil until the edges are golden brown and crispy.
They look impressive enough for company but are simple enough for an everyday dinner. The scoring creates more surface area for the butter, oil, and seasoning to work their way into the potato, giving you a beautifully browned and crispy exterior with a tender potato inside.
Russet or gold potatoes both work well, so use whichever you have on hand. The best part is that once they are placed cut-side down on the baking sheet, you simply let the oven do the work—there is no need to flip them.
Scored Potatoes
Ingredients
- 4-5 medium to large potatoes russet or gold work best
- 2-3 tablespoons butter
- 1 tablespoons olive oil
Instructions
- Preheat the oven to 400° F.
- Wash and dry the potatoes well.
- Slice them in half and then score by cutting shallow lengthwise slits along the surface of the potato at regular intervals. Be careful not to cut too deep, or the potatoes will fall apart during cooking. Then, turn the potato and do the same horizontally, creating little squares or diamonds.
- Slather about 1/2 tablespoon of butter on the cut side of each potato. Sprinkle with sea salt.
- Drizzle oil on a baking sheet and spread it all over the sheet.
- Lay the potatoes cut-side down on the sheet.
- Roast them in the oven for 30-40 minutes or until they’re very golden brown and crispy. Do NOT flip them. Remove from the oven and serve!
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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