Pan Scored Potatoes – Crispy, Golden, and Packed with Flavor in Every Groove!
These pan-scored potatoes are not just beautiful to look at—they’re incredibly crispy on the outside and buttery soft on the inside. Scoring helps all the seasoning seep in and gives each bite a perfectly textured finish.
I still remember my mom scoring potatoes with a paring knife before pan-searing them in her old cast iron skillet. The way the butter would bubble around the edges and the kitchen filled with a garlicky, herby aroma—it was comfort food at its best. I’ve given it my own little twist with more herbs and some parmesan for added richness!
Ingredients:
- 4 medium Yukon Gold or russet potatoes
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 teaspoon fresh rosemary or 1/2 tsp dried
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons grated parmesan (optional)
- Fresh parsley for garnish (optional)
Instructions:
- Wash potatoes thoroughly and slice them in half lengthwise.
- Using a sharp knife, score the cut side of each potato in a crosshatch pattern—don’t cut all the way through.
- Heat olive oil and butter in a large skillet over medium heat until hot and shimmering.
- Place potatoes cut side down in the pan and let them sear without moving for 10–12 minutes, until deeply golden and crispy.
- Add garlic, rosemary, paprika, salt, and pepper to the pan and tilt slightly to let flavors infuse around the potatoes.
- Cover the pan and reduce heat to low. Let the potatoes cook for another 10–15 minutes, or until tender all the way through.
- Sprinkle parmesan over the scored side (if using), let it melt for a minute, then turn off the heat.
- Garnish with chopped parsley and serve hot with a dipping sauce or sour cream.
Nutrition Facts (Per Serving – Serves 4)
| Calories | 210 kcal |
| Fat | 10 g |
| Carbohydrates | 26 g |
| Protein | 4 g |
| Fiber | 3 g |
| Sodium | 180 mg |
Printable Recipe Summary
| Pan Scored Potatoes | |
|---|---|
| Ingredients | Potatoes, olive oil, butter, garlic, rosemary, paprika, parmesan, salt & pepper |
| Instructions | Score potatoes, pan-sear cut side down, add garlic and herbs, cook until tender, garnish and serve |
FAQs
Q: Can I make this with sweet potatoes?
Yes! They score beautifully and caramelize nicely in the pan too.
Q: What’s the best pan to use?
A cast iron or non-stick skillet gives the best crisp and even browning.
Q: Can I make them ahead of time?
They’re best fresh, but you can reheat leftovers in the oven or air fryer to bring back the crisp.
Q: What dipping sauces go well with this?
Garlic aioli, sour cream with chives, or even spicy ketchup work perfectly.
