Oven Roasted Baked Potatoes Recipe - Allrecipes.com
Oven Roasted Baked Potatoes Recipe
  • READY IN 40 mins

Oven Roasted Baked Potatoes

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • This is easy to make for one person or a large crowd by adjusting the portions. No measuring is needed.
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Reviews More Reviews

Most Helpful Positive Review
Aug 11, 2013

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

 
Most Helpful Critical Review
Jun 17, 2014

Too salty, too garlicky, after 45 minutes, still not quite done.

 

8 Ratings

Aug 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!

 
Nov 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 just a little too much there (hubby didn't). I also would go a little short on the salt for the same reason (hubby didn't think so). I did a small batch of these because it is just the two of us. I ran out of the one kind of onion, so I used a combo of sweet and red onion and shallots. I think I preferred the shallots, actually. And I'm not sure why pepper wasn't used, but that's easily rectified. I'm giving this the whole 5 star rating in spite of what I've written because I know that these will be made a number of times in this kitchen! Thanks so much, Joni!

 
Jan 26, 2014

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

 
Dec 01, 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 bit more crisp.

 
Nov 08, 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 sliced my fingerlings on a mandolin slicer to make them more even. Instead of using fresh garlic, I sprinkled in garlic powder. After pouring everything into a baking dish I topped with a shredded Italian cheese blend and bread crumbs. Cooked at the indicated temp for 45 min and the potatoes were cooked but not mushy. Very good recipe. Will make again.

 

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Nutrition

  • Calories
  • 149 kcal
  • 7%
  • Carbohydrates
  • 24.7 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 889 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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