Sheet Pan Scored Potatoes Directions
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Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.
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Scrub russet potatoes under cold water and pat dry.
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Slice each potato crosswise about 1/8 inch apart, being careful not to cut all the way through.
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Place scored potatoes on the baking sheet.
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In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
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Brush mixture evenly over the potatoes, letting it seep into the slices.
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Bake for 45–50 minutes, until golden and crispy on the outside, and tender inside.
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Remove from oven, let cool slightly, garnish with parsley, and serve hot.
WW Points Calculation:
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4 medium russet potatoes: 0.00 (may be 16.00 for diabetic plan users)
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1 tsp Filippo Berio Extra Virgin Olive Oil: 1.33
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Garlic, rosemary, thyme, salt, pepper, parsley: 0.00
Total Points: 1.33
Servings: 4
Points per serving: 0.33
Nutrition Information:
Calories: 150
Fat: 2g
Protein: 4g
Carbohydrates: 32g
Sugar: 1g
Sodium: 130mg
I'm waiting for your comments! Enjoy!
