In the heartland of our nation, where simplicity and tradition weave into the fabric of daily life, there lies a dish that captures the essence of home: Sheet Pan Scored Potatoes. This recipe, rooted in the resilience and simplicity of heartland cooking, transforms the humble baking potato into a comforting masterpiece, perfect for gathering family and friends around the dinner table.
Servings: 4-6
Ingredients:
4 large baking potatoes, scrubbed and patted dry
3 tablespoons olive oil
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
Optional: A sprinkle of paprika or garlic powder for added flavor
Directions:
Preheat Oven: Warm your kitchen and spirits by preheating the oven to 400 degrees Fahrenheit.
Prepare Potatoes: Halve the potatoes and score them carefully with parallel cuts, about 1/8 to 1/4 inch apart, ensuring they remain attached at the base.
Season: Whisk together the olive oil, salt, pepper, and rosemary. Gently fan the slices of each potato and lovingly brush the herbed oil mixture between the cuts.
Bake: Place the potatoes on a parchment-lined baking sheet for an effortless cleanup. Bake for 50-60 minutes, or until the potatoes are crisped to golden perfection on the edges and tender in the center.
Rest and Serve: Allow the potatoes a moment to rest, a brief pause for reflection or a shared chuckle, before serving.
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