Crispy Pan Scored Potatoes

Crispy Pan Scored Potatoes

Ingredients:

4 medium Yukon Gold or Russet potatoes

2–3 tbsp olive oil or melted butter

1 tsp garlic powder

1 tsp smoked paprika

Salt and black pepper to taste

Fresh parsley or chives (optional, for garnish)

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Instructions:

1. Prep the Potatoes:

Wash and dry the potatoes. Cut them in half lengthwise.

Using a sharp knife, score the cut side in a crosshatch pattern (don’t cut all the way through — just lightly into the flesh).

2. Season:

Rub or brush olive oil or butter all over the potatoes, especially into the cuts.

Sprinkle garlic powder, paprika, salt, and pepper over the cut sides.

3. Pan-Fry:

Heat a large skillet (preferably cast iron or nonstick) over medium heat.

Add 1–2 tbsp oil. Once hot, place potatoes cut-side down.

Cook uncovered for 10–15 minutes or until golden brown and crispy on the scored side.

Flip and cook the skin side for 5 minutes or until fork-tender (you can cover with a lid to help them soften faster).

4. Optional Finish:

Add a splash of broth or water, cover, and let steam for a few minutes to finish cooking.

Garnish with chopped parsley or chives.