Scored potatoes are an easy way to make regular potatoes feel a little more special. By making thin cuts in the potatoes without cutting all the way through, you get a crispier surface while the inside remains soft and fluffy.
This variant is flavored with olive oil, garlic, rosemary and thyme and goes well with everything from chicken and fish to vegetarian dishes. The recipe requires very little preparation and then takes care of itself almost entirely in the oven.
Ingredients
To 4 servings:
- 4 medium-sized solid potatoes
- 2 tablespoons olive oil
- 2 cloves of garlic, finely chopped or pressed
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- salt after taste
- black pepper to taste
- chopped fresh parsley for serving, optional
Prepare the potatoes
Set the oven to 220 °C over and under heat.
Wash the potatoes thoroughly and dry them.
The shell can be left, especially if it is thin and fine.
Place a potato between two wooden spoons or chopsticks. They act as stops so that the knife does not go all the way through.
Cut thin notches approximately 3–5 mm apart.
The potatoes should still hold together at the bottom.
Mixture the spice oil
Mix olive oil, garlic, rosemary, thyme, salt and black pepper in a small bowl.
Brush the potatoes thoroughly.
Try to get some of the oil down between the grooves, but be careful not to crack the potatoes.
Roast until crispy
Place the potatoes on a baking sheet with baking paper.
Roast in the middle of the oven for about 45–55 minutes.
After about half the time, you can take out the tray and brush the potatoes with a little more oil from the tray or an extra splash of olive oil.
When the grooves start to open, it becomes easier to get the spice oil down between the layers.
The potatoes are ready when:
- the outside is golden brown
- the edges are getting crispy
- the inside is completely soft when you test with a knife
Then you get them extra crispy
Choose the right potato
Floury or semi-solid varieties often work well because the inside becomes fluffy while the surface can become crispy.
Cut evenly
The smoother the notches, the more evenly the potatoes are cooked.
Do not skimp on the oil
A little oil between the notches helps the surface to be thoroughly roasted.
Give them plenty of space
If the potatoes are too tight, the steam can make them softer.
Place them at intervals on the plate.
Good variations
With parmesan
Sprinkle with finely grated parmesan for the last 8–10 minutes.
With cheddar
Add a little grated cheddar towards the end for a fuller and more melted cheese topping.
With chili
Sprinkle with chili flakes or a little cayenne pepper before baking.
With oregano
Replace rosemary with oregano for a more Mediterranean-inspired flavor.
With citron
Grate some lemon zest over the potatoes just before serving.
What fits?
The scored potatoes work well as accessories for:
- grilled chicken
- fish
- beef
- vegetarian steaks
- grilled vegetables
- salad
- cold sauces
They are also good as snacks with, for example, garlic yogurt or herb sauce.
Simple cold sauce
Mixture:
- 2 dl Greek yogurt
- 1 small clove of garlic
- 1 teaspoon lemon juice
- 1 tablespoon chopped parsley
- salt
- black pepper
Stir together and leave to cool for 10 minutes before serving.
Common problems
The potatoes are hard in the middle
The notches may be too coarse or the potatoes too large.
Let them stand longer in the oven and possibly lower the heat slightly if the surface is already dark.
The edges are burned
Cover loosely with aluminum foil and continue baking until the inside is soft.
The potatoes don’t get crispy
It may have received too little oil or been too tight on the plate.
More air around each potato provides better roasting.
The potatoes break
You may have cut too deep.
Use wooden spoons or chopsticks as a stop next time.
Storage
Allow residues to cool and then store them in a covered container in the refrigerator.
Preferably eat within 2–3 days.
Heating
Feel free to heat in an oven at 190 °C for 10–15 minutes.
Airfryer also works well and can help bring back some of the crispness.
Microwave works, but the surface becomes softer.
Can they be frozen?
It works, but the texture doesn’t get quite as good after thawing.
If you still want to freeze them, let them cool completely and first place them on a tray in the freezer.
When frozen, they can be moved to a freezer bag or container.
Heat directly from frozen in the oven until they are warm and crispy on the surface.
A simple potato dish with a big effect
Best simple recipe for scored potatoes in the oven shows how a simple technique can change both appearance and texture.
The grooves make the spice oil reach better and the potatoes get more roasted edges. With garlic, rosemary and thyme, it becomes a tasty side dish that goes well with many different dinners.
