Dill Pickle Potatoes – Crispy and Tangy
Crispy Dill Pickle Potatoes roasted with tangy pickle brine, garlic, olive oil, and fresh dill. An easy, flavorful potato side dish perfect for burgers, grilled chicken, steak, and weeknight dinners.
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.