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My review
Oven Roasted Baked Potatoes
Joni's Busy Kitchen
"Yummy potatoes that can help to fill out a meal for a table full of hungry teenagers. Potatoes can be cooked until just done or cooked to a crunchy skin. Great either way."
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Ingredients
40 m servings 149 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with foil.
- Toss fingerling potatoes, onion, coconut oil, garlic, and sea salt in a large bowl. Spread mixture onto baking sheet; bake, stirring every 10 minutes, until potatoes are tender, about 30 to 40 minutes.
Footnotes
- Cook's Note:
- This is easy to make for one person or a large crowd by adjusting the portions. No measuring is needed.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 149 calories; 4.8 g fat; 24.7 g carbohydrates; 2.9 g protein; 0 mg cholesterol; 889 mg sodium. Full nutrition
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Reviews
Read all reviews 1417 Ratings
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Most helpful positive review
8/11/2013
Excellent! I would have never thought of adding the garlic. We will make these again thank you!
Most helpful critical review
10/17/2016
Way too much salt in this recipe. I will try it again with a fraction of the salt. It has great potential.
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8/11/2013
Excellent! I would have never thought of adding the garlic. We will make these again thank you!
11/20/2013
Very nice change from the usual roasted potatoes! I would suggest melting the exact amount of coconut oil but adding it to the potatoes a little at a time because I did think there was maybe ju...
1/26/2014
I've used this recipe so often and vary it each time. I've never been disappointed! Olive oil also works great!
8/29/2013
I loved these!!! The coconut oil is wonderful! I added some roughly chopped parsley, and it was even better. Thanks for sharing this recipe!
2/28/2015
Really good and easy! There were no leftovers. I appreciate the fact that coconut oil is healthier.
11/8/2014
Not sure why the recipe called for only 8 potatoes; fingerlings aren't large so use your best guesstimate. I used about 10-14 and kept all the other ingredient measurements as written. I slice...
4/17/2015
These are wonderful with the coconut oil, adds a whole new dimension on oven roasted potatoes. I also had some fresh parsley to use, so I chopped some up and tossed around.
12/1/2014
I made this recipe for the second time, tonight. All three of my picky eaters, who rarely agree on anything, asked for seconds. I love this recipe! I only wish I could the potatoes to come out a...