Coconut Oil Potatoes

Crunchy on the bottom, tender in the middle, crinkly skin on top. These potatoes resemble homemade potato chips in taste, but are so much easier to make and require much less oil. Serve with sour cream, butter, salt and pepper, or whatever you wish.


Crunchy Coconut Oil Potatoes


  • Approximately 7 medium russet potatoes
  • 1/2 cup coconut oil, softened or melted
  • Kosher or Sea salt
  • Sour cream, butter, and extra salt and pepper, for serving


1) Preheat the oven to 425° F. Wash and scrub potatoes to remove dirt. Remove any undesirably spots with a knife. Cut potatoes in half lengthwise.

2) Pour the coconut oil into the bottom of a 13 x 9-inch pan. Sprinkle with Kosher or Sea salt. Place the potatoes, cut side down, in the bottom of the pan.

3) Bake in preheated oven for approximately 1 hour, or until the underside of the potatoes are browned and the flesh is soft.  To serve, cut the potato open through the skin and spread on a little butter, sprinkle with salt and pepper, and dab on a bit of sour cream.

Serves 6-8

So, how would you serve these potatoes?



10 thoughts on “Coconut Oil Potatoes

  1. Pretty nice post. I just found your blog and wanted to say
    that I have really enjoyed browsing your posts. Anyway
    I’ll be subscribing to your feed and I hope you post again soon!

  2. This sounds and looks OUT OF THE WORLD!! I love the use of coconut oil…just think of the infusing flavors…amazing! Perhaps I’d like to top it with some mango salsa?

  3. YUM! I love coconut oil potatoes but usually fry them on the skillet. Your pictures are amazing too, I just passed the nomination for Kreativ Blogger Award onto you and linked to your site.

  4. Just found you through Tasty Kitchen and made these potatoes tonight. They are out of this world! Love your blog and will keep coming back! God Bless!

  5. Is it okay to bake coconut oil at 425? On my tub of coconut oil, it says to not heat over 350 degrees. I’m not sure what happens or why it says that.

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