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Oven Roasted Baked Potatoes

Rated as 4.67 out of 5 Stars

"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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40 m servings 149
Original recipe yields 6 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with foil.
  2. 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.


  • 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 24.7 2.9 0 889 Full nutrition

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Read all reviews 15
  1. 18 Ratings

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Most helpful positive review

Excellent! I would have never thought of adding the garlic. We will make these again thank you!

Most helpful critical review

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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Least positive

Excellent! I would have never thought of adding the garlic. We will make these again thank you!

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...

I've used this recipe so often and vary it each time. I've never been disappointed! Olive oil also works great!

I loved these!!! The coconut oil is wonderful! I added some roughly chopped parsley, and it was even better. Thanks for sharing this recipe!

Really good and easy! There were no leftovers. I appreciate the fact that coconut oil is healthier.

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...

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.

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...

delicious and easy! Although used a lot more than 8 fingerling potatoes...I think that is a typo. I imagine it would be WAY too salty with just 8 (the onions add ALOT of flavor). I used approx...