Oven Roasted Baked Potatoes

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
Serving size has been adjusted!
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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  • 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.


Read all reviews 12
  1. 14 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

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

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

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

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...

I did not have coconut oil so I used olive oil everyone at the table liked them and were sorry when they were gone

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