If you love crispy roasted potatoes and can never say no to a good dill pickle, these Dill Pickle Potatoes are about to become a new favorite. They’re golden and crunchy on the outside, fluffy in the middle, and packed with bright, tangy pickle flavor.
The secret is simple: baby potatoes are tossed with dill pickle brine, olive oil, garlic, and seasonings before roasting until beautifully crisp. Fresh dill and a little extra pickle brine at the end give them that irresistible tangy finish.
They make an easy side dish for burgers, grilled chicken, sandwiches, steak, or just about any weeknight dinner. And because they’re so easy to prepare, they’re also perfect when you want something a little more exciting than ordinary roasted potatoes.
Table of Contents
What Are Dill Pickle Potatoes?
Dill Pickle Potatoes are crispy roasted potatoes flavored with dill pickle brine, garlic, herbs, and seasonings. The pickle brine adds acidity and savory flavor while the roasting process gives the potatoes deliciously crisp edges.
Baby potatoes work especially well because they become tender inside while developing plenty of golden, crunchy surfaces outside. Fresh dill adds a bright finish that makes the pickle flavor really stand out.
If you’re a pickle lover, this is an easy way to turn simple potatoes into a flavorful side dish with very little effort.
Why You’ll Love Dill Pickle Potatoes
- Crispy on the Outside: Roasting creates golden edges and crunchy little bits that make every bite satisfying, while the centers stay soft and fluffy.
- Big Dill Pickle Flavor: Pickle brine brings a bright, tangy flavor that makes these potatoes much more exciting than traditional roasted potatoes.
- Easy Weeknight Side: With simple ingredients and straightforward preparation, this recipe fits easily into busy weeknight dinners.
- Perfect for Pickle Lovers: Fresh dill, pickle brine, garlic, and crispy potatoes come together for a bold combination that’s hard to resist.
- Great With Almost Anything: Serve them alongside burgers, grilled meats, sandwiches, eggs, or your favorite comfort-food dinner.
What Makes Homemade Better?
Homemade Dill Pickle Potatoes give you control over both the crispiness and pickle flavor. You can adjust the amount of brine, dill, garlic, and seasoning depending on how tangy or savory you like your potatoes.
Freshly roasted potatoes also have something that reheated versions simply can’t match—the combination of crunchy golden edges and fluffy centers.
Another advantage is that you can serve them straight from the oven with fresh dill and an extra splash of pickle brine. That finishing touch makes the flavor taste bright and fresh instead of heavy.
Ingredients You’ll Need
- Baby Potatoes: Small baby potatoes are ideal because they roast quickly and develop plenty of crispy edges. Halve larger potatoes so they cook evenly.
- Dill Pickle Brine: This is the key ingredient for that signature tangy pickle flavor. Use brine from your favorite jar of dill pickles.
- Olive Oil: Olive oil helps the potatoes brown beautifully while encouraging those delicious crispy edges.
- Fresh Dill: Fresh dill gives the potatoes a bright, herbaceous flavor that pairs naturally with dill pickle brine.
- Garlic: Fresh garlic adds savory depth and makes the roasted potatoes smell incredible while they cook.
- Onion Powder: Onion powder adds a subtle savory sweetness without overpowering the pickle flavor.
- Garlic Powder: A little garlic powder reinforces the garlic flavor and helps season every piece of potato.
- Black Pepper: Freshly ground black pepper adds a gentle peppery bite that balances the acidity of the pickle brine.
- Salt: Use salt carefully because pickle brine can already be quite salty. Taste and adjust according to the brine you’re using.
- Optional Red Pepper Flakes: Add a small pinch if you enjoy a little heat with your tangy pickle flavor.
Step-By-Step Direction
Step 1: Prepare the Potatoes
Wash the baby potatoes thoroughly and pat them completely dry. Cut the potatoes into halves or evenly sized pieces.
Step 2: Make the Pickle Seasoning
Add the pickle brine, olive oil, garlic, onion powder, garlic powder, black pepper, and optional red pepper flakes to a large bowl. Stir until everything is well combined.
Step 3: Coat the Potatoes
Add the prepared potatoes to the bowl and toss thoroughly. Make sure each potato is lightly coated with the pickle mixture and seasonings.
Step 4: Arrange for Roasting
Spread the potatoes onto a large baking sheet in a single layer. Place the cut sides down whenever possible to encourage better browning.
Avoid overcrowding the pan because the potatoes need space for hot air to circulate around them.
Step 5: Roast Until Crispy
Roast the potatoes in a hot oven until the bottoms are deeply golden and the edges are crisp. Turn them during cooking if needed so they brown evenly.
The exact cooking time can vary depending on the size of the potatoes, so look for golden-brown edges and tender centers rather than relying only on the clock.
Step 6: Finish With Fresh Dill
Remove the potatoes from the oven and immediately sprinkle them with fresh chopped dill. Add a very small splash of pickle brine for an extra burst of tangy flavor if desired.
Serve while they’re hot and crispy.
Serving Suggestions
- With Burgers: Serve alongside juicy burgers instead of traditional fries for a tangy twist.
- With Grilled Chicken: Their bright pickle flavor pairs especially well with grilled or roasted chicken.
- With Steak: Crispy potatoes make an easy side dish for steak dinners and grilled meats.
- For Brunch: Serve them with scrambled eggs, fried eggs, bacon, or sausage for a flavorful breakfast potato.
- With Sandwiches: Pair them with turkey sandwiches, pulled pork, grilled cheese, or deli-style sandwiches.
- As a Snack: Serve them with ranch dressing, garlic aioli, or a creamy dill dipping sauce.
- For Game Day: Put them on a platter with dipping sauces for an easy party snack.
Tips for the Best Results
- Dry the Potatoes Well: Excess moisture can prevent the potatoes from becoming properly crisp, so pat them dry before seasoning.
- Don’t Crowd the Pan: Give each potato enough room on the baking sheet so hot air can circulate and create those golden crispy edges.
- Use Enough Heat: A properly heated oven is essential for developing good browning and a crunchy exterior.
- Watch the Salt: Pickle brine already contains salt, so taste your seasoning mixture before adding extra salt to avoid making the potatoes too salty.
- Finish With Fresh Dill: Adding fresh dill after roasting gives the potatoes a much brighter flavor than relying only on dried herbs.
Storage Tips
Refrigerator
Allow the potatoes to cool before transferring them to an airtight container. Store them in the refrigerator and enjoy them within a few days for the best texture and flavor.
Keep in mind that the potatoes will soften as they sit, so they won’t be quite as crispy as they were straight from the oven.
Freezer
Freezing is possible, but it isn’t the preferred option because potatoes can lose some of their original crispy texture after thawing.
If you do freeze them, let them cool completely before storing them in a freezer-safe container.
Reheating
For the crispiest results, reheat the potatoes in an oven, toaster oven, or air fryer rather than the microwave.
Heat them until they’re warmed through and the edges become crispy again. Add a little fresh dill after reheating to refresh the flavor.
Final Thoughts
These Dill Pickle Potatoes prove that a simple potato side dish doesn’t have to be boring. With crispy golden edges, fluffy centers, fresh dill, garlic, and plenty of tangy pickle flavor, they’re an easy upgrade to classic roasted potatoes.
They’re especially delicious when served hot with your favorite dipping sauce and make a fantastic addition to burgers, grilled chicken, steak, brunch, or casual gatherings.
If you’re a serious pickle fan, keep this recipe handy—you may find yourself reaching for the pickle jar every time you make potatoes.
Dill Pickle Potatoes – Crispy and Tangy
Ingredients
- 2 pounds baby potatoes halved or quartered
- ¼ cup dill pickle brine
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon red pepper flakes optional
- 2 tablespoons fresh dill chopped
Instructions
- Prepare the Potatoes: Wash the baby potatoes thoroughly and pat them completely dry. Cut them in half, or quarter any larger potatoes so the pieces are similar in size.
- Make the Pickle Seasoning: In a large mixing bowl, whisk together the dill pickle brine, olive oil, minced garlic, onion powder, garlic powder, black pepper, salt, and red pepper flakes if using.
- Coat the Potatoes: Add the prepared potatoes to the bowl. Toss well until each potato is evenly coated with the pickle seasoning mixture.
- Arrange for Roasting: Spread the potatoes in a single layer on a large baking sheet. Place the cut sides down and leave some space between the pieces to help them become crispy.
- Roast Until Crispy: Roast in a preheated 425°F (220°C) oven for 30–35 minutes, turning the potatoes halfway through if needed. Cook until they are tender inside and golden brown and crispy around the edges.
- Finish With Fresh Dill: Remove the potatoes from the oven and sprinkle them with fresh chopped dill. For an extra tangy pickle flavor, add a small splash of dill pickle brine before serving.
- Serve: Serve the Dill Pickle Potatoes immediately while they are hot and crispy. They pair perfectly with burgers, grilled chicken, steak, sandwiches, or eggs.
Notes
- Crispier Potatoes: Make sure the potatoes are completely dry before seasoning and avoid overcrowding the baking sheet.
- Pickle Flavor: For an extra tangy finish, drizzle a small amount of pickle brine over the potatoes immediately after roasting.
- Salt: Pickle brine can be salty, so taste before adding additional salt.
- Potato Size: Cut the potatoes into similar-sized pieces so they cook evenly.
- Fresh Dill: Add fresh dill after roasting rather than before for a brighter, fresher flavor.
- Best Served: These potatoes are best served hot and crispy straight from the oven.
Nutrition Facts
- Calories: 160 kcal
- Carbohydrates: 27 g
- Protein: 4 g
- Total Fat: 5 g
- Saturated Fat: 1 g
- Fiber: 4 g
- Sugar: 2 g
- Sodium: 300 mg
- Cholesterol: 0 mg
Nutrition information is an estimate and may vary depending on the size of the potatoes, pickle brine, and amount of oil and salt used.
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