Crispy Scored Potatoes
Crispy Scored Potatoes
Ingredients
For the Scored Potatoes
- 2 pounds Russet potatoes, unpeeled, scrubbed clean
- 4 cups ice water, for soaking
For the Seasoned Oil
- 1/4 cup olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Wash the potatoes thoroughly, then slice each potato into thick 1/2-inch rounds. Place each potato round between two wooden skewers or chopsticks, positioned parallel to each other. This will prevent you from cutting all the way through the potato.
⏱️ 5 min
- 3
Using a sharp knife, make parallel cuts across the potato round, about 1/8-inch apart, cutting down until the knife hits the skewers. Rotate the potato round 90 degrees and repeat the parallel cuts, creating a grid pattern. Carefully remove the skewers and cut the scored potato rounds into individual 1-inch cubes.
⏱️ 10 min
- 4
Place the scored potato cubes in a large bowl and cover them with ice water. Let them soak for at least 15 minutes to remove excess starch, which helps achieve a crispier texture. While the potatoes soak, prepare the seasoned oil.
⏱️ 15 min
- 5
In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper until well combined.
⏱️ 3 min
- 6
Drain the potatoes thoroughly and pat them very dry with paper towels. This is a crucial step for crispiness.
⏱️ 5 min
- 7
Transfer the dried potato cubes to a clean large bowl. Pour the seasoned oil over the potatoes and toss until every piece is evenly coated. You can also use a pastry brush to ensure each scored surface is well-covered.
⏱️ 3 min
- 8
Arrange the seasoned potato cubes in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Give them space to crisp up.
⏱️ 2 min
- 9
Roast for 30-35 minutes, or until golden brown and crispy, flipping them halfway through to ensure even browning. The exact time may vary depending on your oven and potato thickness.
⏱️ 35 min•🌡️ 400
- 10
Remove from the oven, transfer to a serving dish, and garnish with fresh chopped parsley and chives, if desired. Serve immediately as a snack or side dish, perhaps with a creamy dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Scored Potatoes
Ingredients
For the Scored Potatoes
- 2 pounds Russet potatoes, unpeeled, scrubbed clean
- 4 cups ice water, for soaking
For the Seasoned Oil
- 1/4 cup olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Wash the potatoes thoroughly, then slice each potato into thick 1/2-inch rounds. Place each potato round between two wooden skewers or chopsticks, positioned parallel to each other. This will prevent you from cutting all the way through the potato.
⏱️ 5 min - 3
Using a sharp knife, make parallel cuts across the potato round, about 1/8-inch apart, cutting down until the knife hits the skewers. Rotate the potato round 90 degrees and repeat the parallel cuts, creating a grid pattern. Carefully remove the skewers and cut the scored potato rounds into individual 1-inch cubes.
⏱️ 10 min - 4
Place the scored potato cubes in a large bowl and cover them with ice water. Let them soak for at least 15 minutes to remove excess starch, which helps achieve a crispier texture. While the potatoes soak, prepare the seasoned oil.
⏱️ 15 min - 5
In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper until well combined.
⏱️ 3 min - 6
Drain the potatoes thoroughly and pat them very dry with paper towels. This is a crucial step for crispiness.
⏱️ 5 min - 7
Transfer the dried potato cubes to a clean large bowl. Pour the seasoned oil over the potatoes and toss until every piece is evenly coated. You can also use a pastry brush to ensure each scored surface is well-covered.
⏱️ 3 min - 8
Arrange the seasoned potato cubes in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Give them space to crisp up.
⏱️ 2 min - 9
Roast for 30-35 minutes, or until golden brown and crispy, flipping them halfway through to ensure even browning. The exact time may vary depending on your oven and potato thickness.
⏱️ 35 min•🌡️ 400 - 10
Remove from the oven, transfer to a serving dish, and garnish with fresh chopped parsley and chives, if desired. Serve immediately as a snack or side dish, perhaps with a creamy dipping sauce.
⏱️ 2 min