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:
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