Description
A delicious and simple recipe for oven-baked scored red potatoes seasoned to perfection.
Ingredients
Scale
- 8–10 small red potatoes
- 1 stick of butter
- 1 packet of Lipton French Onion Soup Mix
- 1/4 cup of chopped fresh Italian Parsley
- 3–4 tbsp. of grated Pecorino Romano Cheese (Parmesan can be used too)
- 1 tsp. of cracked black pepper (or more if you like)
- 1–2 tbsps. of olive oil
Instructions
- Preheat the oven to 425 degrees F and spray a baking sheet with nonstick spray.
- Scrub the potatoes and slice them in half.
- Score the potatoes by cutting slits into the flesh: 3 slices one way and 2 slices the other way, making a tic-tac-toe pattern, but don’t slice them all the way through.
- In a measuring cup, add 1 stick of melted butter, 1 packet of French onion soup mix, fresh parsley, cracked black pepper, and grated Pecorino Romano cheese. Stir it all together.
- Pour the butter mixture onto the baking sheet and tilt the baking sheet so the mixture covers most of the surface area.
- Place the scored potatoes flesh side down on the baking sheet.
- Add olive oil to the measuring cup, stir around the leftover butter mixture with the olive oil, and drizzle that over the top of the potatoes.
- Bake the potatoes in the oven at 400 degrees F for about 30-40 minutes or until tender.
- Serve and enjoy!
Notes
- Adjust the amount of black pepper based on your spice preference.
- Make sure not to slice the potatoes all the way through to keep their shape.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg