Description
These pickle-roasted potatoes are crispy, tangy, and flavorful, made with pickle brine and seasonings for a unique twist on classic roasted potatoes.
Ingredients
- 2 pounds baby or small Yukon Gold potatoes, halved
- 1/2 cup pickle brine (from a jar of dill pickles)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh dill (optional, for garnish)
- Chopped pickles (optional, for garnish)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
- In a large pot, add the halved potatoes and pickle brine. Add enough water to cover the potatoes by about an inch.
- Bring to a boil, then reduce to a simmer and cook for 8 to 10 minutes, or until the potatoes are just fork-tender.
- Drain the potatoes and let them steam dry for a few minutes in the colander.
- Transfer the potatoes to a large bowl. Add olive oil, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
- Spread the potatoes cut-side down on the prepared baking sheet in a single layer.
- Roast for 25 to 30 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
- Remove from the oven and garnish with chopped fresh dill and pickles, if desired. Serve warm.
Notes
- For extra crispiness, make sure the potatoes are well drained and steam-dried before roasting.
- You can use any type of dill pickle brine for flavor.
- Adjust the seasonings to your taste – smoked paprika or chili flakes can add a nice kick.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 410mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
