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–+ servings
crispy dill pickle roasted potatoes with everything sauce
Penny Kovacs

Dill Pickle Roasted Potatoes

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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.
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Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 people
Course: Appetizer, Dinner, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lb Baby Whole Potatoes washed, dried well, cut in halves
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Dill Pickle Spice
  • 1/4 cup Nutritional Yeast
  • 1/4 cup Pickle Brine

Method
 

  1. Wash and dry the potatoes with a towel, cut them in halves and place into a large bowl.
  2. Preheat oven to 424˚ and line a rimmed baking pan with parchment paper.
  3. Drizzle the olive oil and sprinkle the pickle spice over the potatoes and stir well to coat.
  4. Sprinkle the nutritional yeast on the parchment paper and layer the potatoes cut side down, not touching each other.
  5. Roast for 30-40 minutes or until the potatoes are golden and crispy on the cut side.
  6. Just before serving, right on the baking sheet, sprinkle the pickle brine over the potatoes and toss well.
  7. Serve with our Everything Sauce or your favorite ranch dressing.
  8. Enjoy!

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