Okay, so hear me out—there’s this one potato trick that’s been rocking my kitchen lately. It’s called pan scored potatoes, and let me tell ya, it’s like hash browns and roasties had a baby… a golden, crispy, flavor-packed baby. I found this method on a lazy Sunday when I was craving something starchy but didn’t wanna mess with the oven. Spoiler alert: I’ve made ‘em three times this week. Yep. Three.
If you love those crispy edges, buttery middles, and that satisfying crunch when you bite in—keep reading. These are stupid simple and they turn out restaurant-level good, even if you burn toast on the regular (no judgment, been there).
So What Are Pan Scored Potatoes Anyway?
Basically, these are pan-fried potatoes with little criss-cross cuts on one side. The “scoring” isn’t just for looks—it gives you extra surface area to crisp up. It’s like potato science meets snack attack.
You grab some small gold or red potatoes (Yukon Golds are my go-to), score one side with a knife, toss ’em in a hot skillet with some oil and butter, and boom—crispy heaven. The bottom gets all golden and crunchy, and the inside? Soft, fluffy, and buttery.
Honestly, I didn’t believe it at first, but this really is the best way to cook potatoes—at least in my kitchen!
Ingredients You’ll Need (Nothing Fancy)
You probably already have all this stuff:
- 1½ lbs of baby gold potatoes (small ones work best)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 garlic cloves, smashed
- Fresh herbs (optional—think thyme, rosemary, or parsley)
Tip: If you’ve got some flaky salt or garlic powder, those are killer sprinkled on after cooking.
Let’s Get Cookin’
This whole thing takes about 30 minutes, tops. Here’s the step-by-step:
1. Prep the Potatoes
Wash your potatoes real good. We’re leaving the skin on—because flavor, and also I’m not about to peel 15 potatoes at 6pm. Cut them in half lengthwise. Then, on the cut side, take a knife and score a criss-cross pattern. Not too deep, maybe halfway through.
2. Heat Up the Skillet
Grab your favorite skillet—cast iron is perfect here. Add the oil and butter, then toss in those garlic cloves. Let everything heat up on medium until the butter melts and smells, well, incredible.
(Side note: Your house will start smelling like a French bistro. You’re welcome.)
3. Place Potatoes Score-Side Down
Gently place each potato half, cut side down, into the skillet. Don’t crowd the pan! Give them space to crisp up properly. Salt and pepper the tops, and then just… leave them alone. No flipping, no poking. Let that crust do its thing for about 12–15 minutes.
4. Finish ‘Em Off
Once that cut side is crispy and golden brown (check with a spatula), cover the skillet with a lid, lower the heat just a touch, and let the potatoes steam for another 10–12 minutes. This part makes the inside fluffy and cooked through.
When they’re done, sprinkle with fresh herbs, maybe a little extra salt, and—if you’re like me—a teeny bit of butter right on top.
Why These Potatoes Hit So Hard
Let’s be real. Potatoes are already the GOAT of side dishes. But these? They’re in a league of their own. Here’s why they slap:
- Insanely crispy bottom: The scoring helps them grip the skillet like Velcro and get golden AF.
- Buttery soft middle: That steam trick? Game-changer.
- Super customizable: Toss in paprika, chili flakes, or Parmesan at the end if you’re feelin’ fancy.
I made these once for a backyard BBQ, and even my cousin (who swears by fries only) said, “Okay, these might be better.” And trust me—he’s not quick with compliments.
Quick Tips to Make This Faster
Not tryna hang in the kitchen forever? I got you:
- Parboil the potatoes for 5 minutes before scoring if you’re short on time. They’ll crisp even faster.
- Use a nonstick skillet if you’re nervous about sticking (but still—cast iron rules for this).
- Make a double batch and reheat leftovers in the air fryer. They get even crispier, somehow.
Pair These With… Anything
Honestly, these potatoes are the main character. But if you need ideas:
- Juicy grilled chicken
- A cheesy omelet for brunch
- Crispy bacon and a fried egg (hello, breakfast goals)
- Or just dip ‘em in ranch and call it dinner—no one’s judging here
Final Bite
So yeah, pan scored potatoes? They’re it. Crispy, buttery, and ridiculously easy to pull off. Once you make them, you’ll start thinking about other stuff to score and toss in a pan. Bread, tofu, who knows?
If you try this at home—and I hope you do—tag me or drop a comment. I wanna hear how it goes (and if you topped yours with cheese, please tell me everything).
Leave a Reply