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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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40 m servings 149 cals
Original recipe yields 6 servings


  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 889 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 14
  1. 17 Ratings

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.

Most helpful
Most positive
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...

Use this with about half the amount of salt