This is a recipe that my grandmother made ever since I can remember (I'm 58). I bake the potatoes like she did and serve them with pork or chicken. It's a favorite of my father-in-law who always asks for them when he comes for dinner.

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Place butter in a large baking dish and melt in preheating oven.

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  • Toss potatoes and onion in melted butter to coat.

  • Bake in preheated oven until potatoes are tender, about 40 minutes. Sprinkle parsley over potatoes and season with salt and pepper; toss.

Cook's Note:

Make sure to coat potatoes well. That will give them a nice browned and slightly crisp coating. Can be cooked with meat in same oven, just add more time if cooking at a lower temp. These can also be made ahead of time and just reheated without losing flavor or texture. They also freeze well.

Nutrition Facts

182 calories; protein 2.3g; carbohydrates 18.3g; fat 11.7g; cholesterol 30.5mg; sodium 234.5mg. Full Nutrition
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Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/28/2012
Nice, simple, delicious potato recipe. Who doesn't love potatoes and butter? I halved the recipe, but added extra onions and baked in the toaster oven. My potato-loving husband thought these were great. They were very good and a nice compliment to 'Grilled Brown Sugar Pork Chips', another AR recipe. Thanks Suzanne for sharing your recipe, it is a keeper. Read More
(34)

Most helpful critical review

Rating: 2 stars
02/28/2017
This is adequate but not very good. There are a few ways to make oven potatoes crisp and delicious, unfortunately this recipe doesn't touch on any of them. Soak the potatoes in cold water after they are cut or parboil (bring to a boil then continue to cook on medium heat, more than a simmer but below a roiling boil) for five minutes) then drain. Shake the potatoes in the pot to break or frill the edges, then coat with butter or olive oil - duck fat is great here too. Cook in a very hot oven (425-450) for about 20 minutes, turn and continue continue cooking until desired doneness. You can skip the frilling, but the blunted edges give the potatoes more crispiness and it's easy to coat them in the same pot. You can also sprinkle a teaspoon or two of flour on the frilled potatoes before adding the fat, this creates more browning and crispiness. There are endless variations in seasoning, use whatever you like or go simple with salt and ground pepper. The extra step of soaking or parboiling results in genuinely crisp on the outside, creamy smooth on the inside delicious potatoes that will be in great demand. I use russet potatoes as suggested by Serious Eats. Read More
(13)
69 Ratings
  • 5 star values: 54
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/28/2012
Nice, simple, delicious potato recipe. Who doesn't love potatoes and butter? I halved the recipe, but added extra onions and baked in the toaster oven. My potato-loving husband thought these were great. They were very good and a nice compliment to 'Grilled Brown Sugar Pork Chips', another AR recipe. Thanks Suzanne for sharing your recipe, it is a keeper. Read More
(34)
Rating: 4 stars
08/10/2012
Very simple easy recipe! I will make these again! Read More
(21)
Rating: 5 stars
06/15/2014
It's really tasty! I used 4 potatoes, 1/2 c. of olive oil, 1/2 c. grated parmesan (based on a reviewers comments), 1 t. of dried parsley (didn't have fresh), 1/2 t. of garlic powder (same reviewers comments). Mixed the dried seasonings together, lightly mixed with potatoes in a bowl, poured oil over, covered to shake/toss. Baked at 350 for 40 minutes. I should've seasoned it with some salt. Read More
(19)
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Rating: 2 stars
02/28/2017
This is adequate but not very good. There are a few ways to make oven potatoes crisp and delicious, unfortunately this recipe doesn't touch on any of them. Soak the potatoes in cold water after they are cut or parboil (bring to a boil then continue to cook on medium heat, more than a simmer but below a roiling boil) for five minutes) then drain. Shake the potatoes in the pot to break or frill the edges, then coat with butter or olive oil - duck fat is great here too. Cook in a very hot oven (425-450) for about 20 minutes, turn and continue continue cooking until desired doneness. You can skip the frilling, but the blunted edges give the potatoes more crispiness and it's easy to coat them in the same pot. You can also sprinkle a teaspoon or two of flour on the frilled potatoes before adding the fat, this creates more browning and crispiness. There are endless variations in seasoning, use whatever you like or go simple with salt and ground pepper. The extra step of soaking or parboiling results in genuinely crisp on the outside, creamy smooth on the inside delicious potatoes that will be in great demand. I use russet potatoes as suggested by Serious Eats. Read More
(13)
Rating: 4 stars
01/29/2013
Good basic recipe for roasted potatoes that supports rather than competes with a more boldly flavored meat dish. Easy enough to vary with seasonings or herbs if desired. I prepared this in cast iron cocottes for added crispiness. Read More
(7)
Rating: 5 stars
04/03/2014
I added garlic powder. I also added grated Parmesan cheese to the last 5 mins of cooking at the same time that I added my dried parsley. I loved the potatoes. They had great texture and flavor. Read More
(5)
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Rating: 5 stars
03/14/2015
Perfect recipe except I cut the butter in half and it was still wonderful! Read More
(3)
Rating: 5 stars
08/15/2014
I made the recipe as written and my family loved it! It is a great basic recipe for roasted potatoes. Read More
(2)
Rating: 5 stars
03/25/2014
I had to bake for 60 minutes, but I think that was an oven issue. Very good potatoes! Read More
(2)
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