My friend Currié recently made these potatoes for a birthday get-together and I loved them. I decided to adapt them a bit by using small baby Dutch potatoes (my friend makes them with russet potatoes). I sliced them in half then scored the potato meat with a sharp knife. I seasoned each potato half with a bit of sea salt, freshly cracked pepper, paprika, garlic powder, and onion powder then baked them until golden brown. I served these potatoes with sour cream and green onion slices. They were tasty, cute, and super simple to make.
Scored Baby Potatoes:
- Several small Dutch baby potatoes, sliced in half lengthwise
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
- Paprika, to taste
- Olive oil cooking spray
How to Make Scored Baby Potatoes
Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
Slice the potatoes in half lengthwise then score the potato meat with a sharp knife. Season each scored potato with sea salt, freshly cracked pepper, garlic powder, onion powder, and paprika on each top. Spray the tops of the potatoes with a bit of olive oil cooking spray. Place skin side down on the baking sheet.
Bake the potatoes for 15 minutes then flip the potatoes over (meat side down/skin side up) and continue to cook for 15 minutes or until tender and golden brown. Serve the potatoes with sour cream and green onions. Enjoy!
Click here for a printable version of this recipe – For the Love of Cooking.net
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