Pan-Scored Potatoes (Pommes Pont-Neuf)
Crispy on the outside, tender inside, with beautiful ridges that hold sauces or seasonings perfectly. A fancy yet easy way to elevate your potatoes!
Ingredients:
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2 large russet or Yukon Gold potatoes (uniform size)
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2–3 tbsp olive oil or melted butter
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1 tsp salt
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½ tsp black pepper
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½ tsp garlic powder (optional)
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½ tsp paprika (optional)
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Fresh rosemary or thyme (optional)
Instructions:
1. Prep the Potatoes:
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Peel (optional) and cut potatoes into 1-inch thick slices (like steak fries).
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Score the flat sides in a crosshatch pattern (about ¼-inch deep) using a sharp knife. This helps crispness and seasoning penetration.
2. Par-Cook (Optional but Recommended):
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Boil in salted water for 5–6 minutes until slightly tender but still firm.
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Drain well and pat very dry (critical for crispiness).
3. Pan-Fry to Crispy Perfection:
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Heat olive oil/butter in a large skillet over medium-high heat.
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Place potatoes scored-side down, spacing them apart.
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Cook 4–5 minutes per side until deep golden and crispy.
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Flip carefully with a spatula to keep the ridges intact.
4. Season & Serve:
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Sprinkle with salt, pepper, garlic powder, or herbs while hot.
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Great with aioli, ketchup, or sour cream for dipping!
Why Score the Potatoes?
✔ More surface area = extra crispiness.
✔ Holds sauces/seasonings in the grooves.
✔ Fancy presentation without extra effort.
Perfect as a side for steak, roast chicken, or fish! 🥔🔥
Want a baked version? Just score, oil, and roast at 425°F (220°C) for 30–40 mins! 😊