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Coconut Oil Roasted Potatoes
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Description
These roasted potatoes get oh-so-crispy on the bottom and taste kind of like French fries!
From Erica Kastner of Buttered Side Up.
Ingredients
- 6 Medium Russet Potatoes
- ⅓ cups To 1/2 Cup Coconut Oil
- Unrefined Sea Salt, To Taste
Preparation
Preheat oven to 425° F.
Wash and scrub potatoes to remove dirt. Remove any blemishes or eyes with a pairing knife. Cut potatoes in half lengthwise.
Spread coconut oil into the bottom of a 13×9-inch pan. You can melt the coconut oil first if you prefer. Sprinkle the salt on top of the coconut oil. Place the potatoes, cut side down, in the bottom of the pan. Sprinkle the tops of the potatoes with salt as well.
Bake in preheated oven for about 45–60 minutes, or until potatoes are soft and the underside of the potatoes are browned and crispy.
To serve, cut the potato open through the skin and spread on a little (or a lot of) butter and sprinkle with salt and pepper.
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