This simple technique of scoring potatoes creates maximum surface area for a crispy, golden exterior while keeping the inside perfectly fluffy. Infused with garlic and herbs, they are an impressive yet effortless side dish for any meal.
Yields: 4 servings
Prep time: 15 minutes
Cook time: 45-50 minutes
Ingredients
4 medium russet potatoes, scrubbed clean
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Score the Potatoes
Preheat your oven to 425°F (220°C).
Using a sharp knife, make parallel cuts across each potato about ¼-inch apart, but do not cut all the way through. The potato should remain intact at the bottom. (Tip: Place chopsticks on either side of the potato to act as a guide and prevent cutting through).
2. Season
In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
Place the scored potatoes on a baking sheet. Use a pastry brush or your hands to generously coat each potato with the seasoned oil, making sure to get some into the cuts.
3. Roast to Perfection
Bake for 45-50 minutes, or until the tops are deep golden brown and crispy and the insides are tender when pierced with a fork.
Garnish with fresh parsley before serving.
Variations & Toppings
Cheesy: Sprinkle with shredded cheddar or Parmesan in the last 10 minutes of baking.
Spicy: Toss with a pinch of red pepper flakes or cayenne before roasting.
Savory: Top with cooked, crumbled bacon before serving.
Tangy: Drizzle with a balsamic glaze after baking.
Storage & Reheating
Refrigerate: Cool completely and store in an airtight container for 3-5 days.
Reheat: For best results, reheat on a baking sheet at 375°F (190°C) for 15-20 minutes until crispy. Avoid the microwave for a soggy-free result.
Freeze: Freeze individually on a sheet pan, then transfer to a freezer bag for up to 3 months. Reheat from frozen, adding a few extra minutes.
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