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).
