These are tasty little bites
I serve with sour cream or my “Mom’s Secret Dip”.
INGREDIENTS
1 1/2 pounds baby potatoes
3 tablespoons vegetable oil
Salt, to taste
3 tablespoons dill pickle
juice
1 teaspoon fresh dill,
chopped or 1/2 teaspoon dried dill weed
DIRECTIONS
Bring potatoes to a boil in
salted water.
Cook until fork tender;
drain.
Spread potatoes on a tea
towel and allow cooling for 5 minutes.
Preheat oven to 450 degrees
Fahrenheit.
Line a rimmed baking sheet
with foil and coat with 1 tbsp of the oil.
Gently flatten potatoes with
a spatula.
Place potatoes on baking
sheet and drizzle with 1 tbsp oil and sprinkle with salt.
Bake until golden brown,
about 20 minutes, turning halfway through.
Remove from oven and toss
with oil, pickle juice and dill.
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