Dill Pickle Roasted Potatoes
Lemme guess. You're here because you like pickles. A lot.
You like dill pickle potato chips and relish on your hot dogs and picklebacks with your whiskey (P.S. if you don't know what a pickleback is, what kind of life you are living?).
I know you.
I, too, love pickles.
In my mind, I'm someone who will eventually master the art of pickling summer vegetables from my garden every year for Jeffrey (err, Afsheen) and I to eat all winter. (In my mind I am also Ina Garten.) Until then, I like McClure's Pickles from Detroit. And, like, any other kind of pickle.
I also like to put the pickle brine on roasted potatoes because it's BRILLIANT.
Roasted Dill Pickle Potatoes
gluten-free, paleo, whole30-approved, vegan & vegetarian | serves 4
- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 4 medium potatoes, diced
- kosher salt and pepper, to taste
- 1/4 cup finely chopped fresh dill
- 1/4 cup finely chopped fresh parsley
- 1/4+ cup dill pickle juice/brine (I used McClure's)
- optional: a sprinkle of crushed red pepper
- Heat oven to 425°F.
- In large bowl, mix the potatoes with olive oil, salt and pepper. Add half of the fresh herbs and toss to coat.
- Spread potatoes in single layer on cookie sheet; sprinkle with salt and pepper.
- Bake about 35 minutes total. About 20 minutes in, add the garlic and stir the potatoes. Bake another 15 minutes or until potatoes are golden brown and tender.
- Sprinkle with the potatoes with pickle juice and toss with the remaining dill and parsley (and crushed red pepper, if desired). Then serve.
- You could make this into a foil pack for the grill, too! Wrap up the potatoes in foil (seam-side up) and poke a few holes in the top with a fork so the steam vents out. Then grill on medium-high heat for 45-60 minutes until the potatoes are tender.
- If you like less pickle juice, use less. If you like more, use more.