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Roasted Dill Pickle Potato Wedges

  • Prep 20 min
  • Total 60 min
  • Ingredients 7
  • Servings 4

Roast these easy fresh dill potatoes while you are making your dinner. A sprinkle of pickle juice adds great flavor. MORE+ LESS-

Ingredients

3
tablespoons olive oil
2
tablespoons dill pickle juice
1/4
cup finely chopped fresh dill weed
2
cloves garlic, finely chopped
4
medium russet potatoes, unpeeled, cut lengthwise into 8 wedges each
3/4
teaspoon salt
1/4
teaspoon ground black pepper

Steps

Hide Images
  • 1
    Heat oven to 425°F. Line large cookie sheet with nonstick foil, or if using regular foil, spray foil with cooking spray.
  • 2
    In large bowl, mix oil, dill pickle juice, dill weed and garlic. Add potato wedges; toss to coat.
  • 3
    Spread potatoes in single layer on cookie sheet; sprinkle with salt and pepper. Bake 35 to 40 minutes, turning after 20 minutes, until potatoes are golden brown and tender. Sprinkle with additional pickle juice, if desired.

Expert Tips

  • To easily cut the potatoes, cut in half lengthwise; place flat side down on cutting board, and cut into 8 wedges.
  • Fresh dill weed definitely tastes the best, but if you don’t have it on hand, you can substitute dried dill, using 1 1/2 teaspoons in place of the fresh.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
90
% Daily Value
Total Fat
10g
16%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
480mg
20%
Potassium
940mg
27%
Total Carbohydrate
37g
12%
Dietary Fiber
4g
16%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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