Pan-scored potatoes are a simple yet visually striking and delicious way to prepare potatoes. They’re similar to hasselback or fondant potatoes, but cooked in a pan and scored (partially sliced) to create crispy edges and tender insides.
🥔 What Are Pan-Scored Potatoes?
These are potatoes that have been thinly scored (sliced partway through in a crosshatch or parallel pattern) and then pan-fried, often with butter or oil, until golden and crispy on the outside and soft on the inside.
🍳 How to Make Pan-Scored Potatoes
Ingredients:
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2–4 medium Yukon gold or russet potatoes
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2–3 tbsp olive oil or butter
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Salt & pepper, to taste
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Optional: garlic, rosemary, thyme, paprika, or Parmesan
Instructions:
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Prep the potatoes:
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Peel if desired.
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Slice the potatoes in half lengthwise.
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Score the cut side of each half in a crosshatch or parallel pattern (about ¼ inch deep).
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Heat the pan:
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In a large skillet (preferably cast iron), heat oil or butter over medium heat.
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Cook the scored side down:
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Place potatoes cut-side down in the pan.
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Press them gently so the scored surface makes full contact.
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Let them cook without moving for 8–12 minutes until golden and crispy.
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Flip and finish:
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Flip and cook the rounded side for another 5–7 minutes or until the potato is fork-tender.
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Optionally, add garlic, herbs, or a splash of broth to steam and infuse flavor.
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Serve:
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Sprinkle with flaky salt, fresh herbs, or Parmesan cheese before serving.
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🔥 Tips:
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Cover the pan with a lid after flipping to help them cook through faster.
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Use clarified butter or a butter-oil mix to prevent burning.
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Great side dish for steak, chicken, or veggie mains.
