Scored Baby Potatoes

My friend Currié recently made scored potatoes for a birthday get-together and I loved them. I re-created her recipe but adapted it a bit by using small baby Dutch potatoes (my friend makes them with russet potatoes) and served them with sour cream and green onion slices. This scored baby potatoes recipe is simple to make and they are perfect as an easy potato side dish or appetizer. We all devoured these potatoes and thought they paired nicely with roasted asparagus and flank steak with balsamic tomatoes.

Scored Baby Potatoes

Ingredients:

• 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. Coat a baking sheet 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 and place them 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!

Scored Baby Potatoes

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Course: Sides

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 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 or olive oil

Instructions

• Preheat the oven to 350 degrees. Coat a baking sheet 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 (or drizzle some olive oil) and place them 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!

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GIVEAWAY WINNER:

The winner of the Shenzhen Ceramic Chef Knife is comment number 109:

Linda

said…

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Linda

August 5, 2011 5:18 AM

Linda, please e-mail me with your mailing address so your new knife can be sent to you. Congratulations!