These little gems are so delicious!! The tang from the dill pickle juice and the generous sprinkle of salt make these very addicting.
1 pound new potatoes
2 cups dill pickle juice
2 tablespoons vegetable oil
Salt to taste
Clean the potatoes and chop them into 1” cubes.
Place the potatoes in a pot and cover with the dill pickle juice; bring to a boil over medium-high heat and cook for 15 minute.
Drain the potatoes and drizzle with the oil, shake pot to coat potatoes with oil.
Place the potatoes on a foil lined rimmed baking sheet and cook for 20 to 25 minutes, turning over every 10 minutes.
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.