These little gems are so delicious!! The tang from the dill pickle juice and the generous sprinkle of salt make these very addicting.
INGREDIENTS
1 pound new potatoes
2 cups dill pickle juice
2 tablespoons vegetable oil
Salt to taste
DIRECTIONS
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.
Sprinkle with salt and serve.
*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.
These are delicious...I used small red potatoes and decided to cut them into wedges...There wasn't a temperature listed so I cooked them at 350°...they were nice and crispy and tender...made for "For Your Consideration" tag game...
ReplyDeleteIm so glad you enjoyed these!! Thx for taking the time to comment.
DeleteBea :-)
I loved these! The pickle flavor is quite subtle - you know something is there, but you don't quite know what it is. But I know the secret! LOL. Though these are good, you pretty well have to wait for the end of the pickles, otherwise you're leaving the pickles quite naked. That said, it's a great use of the pickle juice that's left when the pickles are gone. Win-win!!! Thanks for sharing! Made for FYC at FF&F JostLori
ReplyDeleteI'm so glad you enjoyed these! Thx for the review
DeleteBea :-)