Scored Potatoes Recipe

Ingredients

Serves 4

4 large Russet potatoes (about 8–10 oz each), scrubbed, skin on

2 Tbsp (30 g) unsalted butter, melted and slightly cooled

1 tsp smoked paprika (not sweet—smoked adds depth)

1 Tbsp fresh flat-leaf parsley, finely chopped

¾ tsp fine sea salt

¼ tsp freshly ground black pepper

Pro Upgrades (Optional but Recommended)

→ 1 clove garlic, minced (stirred into butter)

→ 2 Tbsp grated Parmesan (sprinkled before final bake)

→ Pinch of cayenne (with paprika for warmth)

Step-by-Step Instructions

1. Prep & Preheat

Position oven rack in center. Preheat to 350°F (175°C).

Scrub potatoes well—do not peel. Dry thoroughly.

2. Halve & Score (The Key Step!)

Cut potatoes lengthwise into 8 halves.

Place cut-side down on a cutting board. Using a sharp paring knife, make 5–6 parallel slices across the rounded top, ¼-inch deep—stop ¼ inch from the bottom. Do not cut through.

Gently press each half to fan the slices slightly—like an accordion or a tiny hedgehog.

💡 Pro tip: Score before the oven—if you wait until after baking, the flesh is too soft to hold shape.

3. Arrange & Season

Place potatoes cut-side up in a 9×13-inch baking dish (or two 8×8s), spaced ½ inch apart.

Brush 1 Tbsp melted butter evenly over tops.

Sprinkle with paprika, half the parsley, salt, and pepper.

4. Bake to Golden Perfection

Bake uncovered 50–55 minutes—until edges are deeply golden, skins crisp, and centers tender when pierced with a fork.

Rotate dish halfway.

At 40 minutes, your kitchen will smell unreasonably good—that’s the starches caramelizing. Resist peeking!

5. The Butter Finish (Non-Negotiable!)

Remove from oven. Immediately drizzle with remaining 1 Tbsp butter—it will seep into every crevice.

Sprinkle with remaining parsley. Rest 5 minutes.

Serving Suggestions — From Simple to Showstopper

Style

How to Serve

Classic

As-is, with extra salt and a dollop of crème fraîche

Loaded

Top with sharp cheddar, crispy bacon, and chives

Brunch Star

Hollow center slightly; add fried egg and hot sauce

Vegetable-forward

Nestle in roasted mushrooms, wilted spinach, and lemon zest

Weeknight Hero

Alongside grilled chicken and a simple arugula salad

Tips for Perfect Gravy

✅ Don’t crowd the pan—steam = soggy potatoes. Space matters.

✅ Use Russets—high starch = fluffy interior, crisp skin.

✅ Salt early—enhances browning and flavor penetration.

✅ Fan gently—creates air pockets for maximum crispness.

(Note: These potatoes need no sauce—but for a lemony herb drizzle, whisk 2 Tbsp olive oil + 1 tsp lemon zest + 1 Tbsp chopped dill.)

Storage & Make-Ahead Tips

Prep ahead: Score raw potatoes; store covered in fridge up to 24 hours.

Reheat: 375°F (190°C) oven 10–15 min—never microwave (sogginess guaranteed).

Do not freeze—texture suffers.

Frequently Asked Questions

Can I use Yukon Golds?

Yes—but they’re waxy, so centers stay dense (less fluffy). Reduce time to 40–45 min.

No paprika?

Sub ½ tsp onion powder + pinch of cumin for earthiness.

Make it vegan?

Use olive oil or vegan butter—flavor changes slightly, but still delicious.

Allergy Information

Contains: Dairy (if using butter).

Nut-free, soy-free, gluten-free, fish/shellfish-free.

Vegan option: See above.

Nutrition Facts

(Per potato half)

There’s profound joy in the simple alchemy of heat and attention. As you lift that first scored potato—crisp ridges giving way to steamy, buttery layers—you’ll taste more than starch and salt.

You’ll taste intention: the care in the scoring, the patience in the roast, the quiet pride in making the ordinary extraordinary.

So bake them gently. Serve them generously. And savor the kind of comfort that doesn’t just fill the belly—

it fills the soul.

P.S. Once you’ve mastered these? Potato croquettes await. But that’s a story for another day…