Sheet Pan Scored Potatoes Directions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Scrub the russet potatoes under cold water and pat them dry with a paper towel. Using a sharp knife, make thin slices across each potato, about 1/8 inch apart, being careful not to cut all the way through.
- Place the scored potatoes on the prepared baking sheet.
- In a small bowl, mix olive oil, minced garlic, dried rosemary, dried thyme, salt, and black pepper. Brush the seasoned mixture evenly over the scored potatoes, ensuring it seeps into the slices.
- Transfer the baking sheet to the oven and bake the potatoes for 45-50 minutes, or until golden brown and crispy on the outside, and tender on the inside.
- Remove from the oven and let cool slightly. Garnish with fresh parsley if desired. Serve hot.
WW Points Calculation:
- Russet potatoes (4 medium): 20 points
- Olive oil (2 tablespoons): 8 points
- All other ingredients: 0 points
Total Points: 28
Servings: 4
Per Serving: 7 points
Nutrition Information:
- Calories: Approx. 230
- Fat: 7g
- Protein: 4g
- Carbohydrates: 40g
- Sugar: 2g
- Sodium: Varies by seasoning.
I'm waiting for your comments! Enjoy!
