Crispy Dill Pickle Roasted Potatoes feature baby potato halves tossed in olive oil and pickle spice, roasted until crispy, then tossed in pickle brine just before serving. They offer a tangy, salty, slightly cheesy, and herbaceous bite. Serve with our Everything Sauce as the perfect dipping sauce. If you love pickles like we do try some of our other pickle pleasing recipes like Dill Pickle Salsa, Chopped Dill Pickle Slaw, Dill Pickle Turkey Salad, or this Dill Pickle Potato Salad.
Why You’ll Love This Recipe
Crispy edges: The flat, cut sides of the baby potato halves roast directly on a hot baking sheet to develop a golden-brown crunch.
Tangy flavor: Pickle juice brine adds a savory garlic-and-dill punch in every bite.
It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.
Ingredients You Will Need
Baby Potatoes: Baby Whole Potatoes are a starchy root vegetable. They are small, bite sized potatoes that have a more concentrated flavor making them ideal for salads, baked, roasted or pan fried.
Extra Virgin Olive Oil: the least processed form of olive oil and retains its natural antioxidants and vitamins. I love Garcia de La Cruz.
Nutritional Yeast: adds a cheesy flavor to dishes without the need for dairy, making it a popular choice in vegan or dairy-free recipes.
Dill Pickle Brine: is the seasoned liquid used to preserve and flavor cucumbers and other vegetables.
Dill Pickle Spice: is a dry, shelf-stable blend that captures the tart, briny, and herbal taste of dill pickles.
Instructions
Wash and dry the potatoes: and cut them in half and place in a large bowl.
Preheat oven to 425˚: and line a rimmed baking sheet with parchment paper.
Drizzle the olive oil: and sprinkle the pickle spice over the potatoes and stir well to coat.
Sprinkle the nutritional yeast: on the parchment paper and layer the potatoes cut side down.
Roast: 30-40 minutes or until the potatoes are golden and crispy on the cut side.
Right on the baking sheet: sprinkle the pickle brine all over and toss with a rubber spatula just before serving.
Serve with our: Everything Sauce or your favorite ranch dressing for dipping.
Enjoy!
Recipe Tips and Tricks
Be sure to pat the potatoes dry: with a towel so the oil and the pickle spice will stick to them.
Don’t overcrowd the pan: keeping them in a single layer assures that crispy edge on the cut side of the potatoes.
Recipe Variations
Crispy Bacon Bits: Toss in prior to serving for an extra crunchy topping.
Spicy Kick: Add red pepper flakes or a dash of hot sauce to the oil and pickle juice mixture.
Extra Garlic: Mix in fresh minced garlic or roasted garlic paste before putting the pan in the oven.
Storage Tips
You can store the dill pickle roasted potatoes in the fridge for 5 days when placed in an airtight glass container.
FAQ’s About Dill Pickle Roasted Potatoes
What can I serve with the dill pickle roasted potatoes?
Roasted chicken thighs, grilled steak, burgers, hot dogs, or any protein!
When is the best time to add the pickle brine?
Tossing the potatoes right after they come out of the hot oven for a sharp punch of flavor.
How do I reheat the leftovers?
Heating in a frying pan lightly coated with olive oil or air frying them are the best methods for reheating and getting them to crisp up again.
Dill Pickle Roasted Potatoes
Ingredients
Method
- Wash and dry the potatoes with a towel, cut them in halves and place into a large bowl.
- Preheat oven to 424˚ and line a rimmed baking pan with parchment paper.
- Drizzle the olive oil and sprinkle the pickle spice over the potatoes and stir well to coat.
- Sprinkle the nutritional yeast on the parchment paper and layer the potatoes cut side down, not touching each other.
- Roast for 30-40 minutes or until the potatoes are golden and crispy on the cut side.
- Just before serving, right on the baking sheet, sprinkle the pickle brine over the potatoes and toss well.
- Serve with our Everything Sauce or your favorite ranch dressing.
- Enjoy!
