If you love crispy, golden, buttery potatoes, this pan-scored potato recipe is going to be your new favorite side dish! The scoring technique allows the potatoes to crisp up beautifully in the pan while soaking up all the delicious seasonings and butter. This dish is easy to make, requires minimal ingredients, and is perfect for breakfast, lunch, or dinner!
Why You’ll Love This Recipe
✔ Crispy Outside, Soft Inside – The scoring technique creates maximum crunch while keeping the inside fluffy.
✔ Easy & Quick – Takes less than 30 minutes to prepare.
✔ Minimal Ingredients – Only potatoes, butter, oil, and seasonings required!
✔ Perfect for Any Meal – Serve as a side for breakfast, steak, chicken, or fish.
✔ Pan-Fried Goodness – No need for an oven, making this recipe super convenient!
Ingredients for Pan-Scored Potatoes
Basic Ingredients:
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4 large potatoes (Russet or Yukon Gold for best texture)
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3 tablespoons butter (unsalted, for flavor)
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2 tablespoons olive oil (for extra crispiness)
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper (freshly ground for best taste)
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1 teaspoon garlic powder (adds rich flavor)
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1 teaspoon smoked paprika (gives a subtle smokiness and golden color)
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1 teaspoon fresh rosemary or thyme (optional, for added aroma)
Optional Ingredients for Extra Flavor:
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½ teaspoon chili flakes (for a spicy kick)
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½ teaspoon onion powder (enhances the savory depth)
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¼ cup grated Parmesan cheese (for cheesy crispiness)
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1 teaspoon lemon zest (adds a fresh citrusy note)
Step-by-Step Instructions
Step 1: Prepare the Potatoes
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Wash & peel the potatoes – If you prefer, you can leave the skin on for extra texture.
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Cut in half – Slice each potato in half lengthwise for a flat surface.
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Score the cut side – Using a sharp knife, make shallow cuts in a crisscross pattern. Be careful not to cut too deep—you want to score the surface without cutting all the way through.
Step 2: Season the Potatoes
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Pat dry with a paper towel—removing excess moisture ensures maximum crispiness.
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Mix the seasonings (salt, black pepper, garlic powder, paprika, and any additional seasonings).
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Rub olive oil over the scored side, then sprinkle seasoning mixture generously.
Step 3: Pan-Fry the Potatoes
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Heat a large non-stick or cast-iron pan over medium heat.
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Add butter and olive oil—this combination enhances crispiness while preventing burning.
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Place the potatoes cut-side down into the pan. Press them gently to ensure full contact.
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Cook uncovered for 10-12 minutes without flipping—this allows the scored side to develop a golden, crispy crust.
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Once the bottom is deep golden brown, flip the potatoes and cook for another 5-7 minutes on the skin side.
Step 4: Final Touches
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Baste with butter – Once flipped, spoon some melted butter over the potatoes for extra richness.
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Add fresh herbs – Sprinkle chopped rosemary or thyme for added flavor.
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Optional Parmesan – Sprinkle grated Parmesan in the last 2 minutes for a crispy, cheesy crust.
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Remove from heat and let the potatoes rest for 2-3 minutes before serving.
Serving Suggestions
🥩 With Steak – Perfect side for a juicy steak or grilled meats.
🍳 With Eggs – Serve alongside scrambled eggs or a breakfast platter.
🍗 With Roasted Chicken – Complements roast chicken beautifully.
🥗 With Salad – Pair with a fresh, light salad for a balanced meal.
🥣 As a Snack – Serve with sour cream, aioli, or ranch dip.
Storage & Reheating Tips
Refrigerator:
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Store leftovers in an airtight container for up to 3 days.
Freezer:
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Not recommended, as potatoes tend to become mushy when frozen.
Reheating Methods:
🔥 Air Fryer: 350°F for 5-7 minutes – crisps them up perfectly!
🔥 Oven: 375°F for 10 minutes – helps retain texture.
🔥 Pan-Fry: Reheat in a dry pan over medium heat for extra crispiness.
🔥 Microwave: 1-2 minutes, but may soften the crispy exterior.
Cooking Tips for Perfect Pan-Scored Potatoes
🔥 Use the Right Potatoes – Russet potatoes create a crispy texture, while Yukon Gold offers a creamier inside.
🔥 Score Deep Enough But Not Too Deep – This helps crispiness but keeps the potato intact.
🔥 Don’t Overcrowd the Pan – Give each potato enough space to cook evenly.
🔥 Butter & Oil Combo – Butter adds flavor, while oil prevents burning.
🔥 Pat Dry Before Cooking – Moisture prevents crispiness, so always dry the potatoes well.
🔥 Medium Heat is Key – Too high and they’ll burn; too low and they won’t crisp up.
Flavor Variations & Twists
🔥 Garlic Parmesan Pan-Scored Potatoes – Add grated Parmesan & fresh garlic for extra flavor.
🌶 Spicy Cajun Version – Use Cajun seasoning & chili flakes for a bold kick.
🍯 Honey Glazed Crispy Potatoes – Drizzle with honey & a pinch of cayenne for a sweet-spicy contrast.
🧄 Herb Butter Infused Potatoes – Add basil, thyme, & rosemary butter for a gourmet touch.
🍋 Lemon Herb Pan-Scored Potatoes – Toss with lemon zest & fresh parsley before serving.
Frequently Asked Questions
1. Why are my potatoes not crispy?
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You may have too much moisture – Pat them dry before cooking.
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Heat may be too low – Cook on medium heat for the perfect crisp.
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Overcrowding the pan – Too many potatoes will steam instead of crisp.
2. Can I make this recipe in the oven?
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Yes! Bake at 400°F (200°C) for 40 minutes, flipping halfway for even crispiness.
3. What’s the best pan to use?
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A cast-iron skillet or a heavy-bottomed non-stick pan works best for even crispiness.
4. Do I need to boil the potatoes first?
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No! Scoring allows the heat to penetrate, so they cook evenly in the pan.
5. Can I make this dish vegan?
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Yes! Replace butter with vegan butter or more olive oil.
Final Thoughts
These crispy pan-scored potatoes are an easy yet delicious comfort food that pairs well with almost any dish! Whether you serve them as a side dish, snack, or breakfast item, they’re guaranteed to be golden, buttery, and packed with flavor.
🔥 Try this recipe today and enjoy perfectly crispy, pan-fried potatoes! 🔥
