MENU
  • Pinterest
    272
  • Save
    314
  • Print
    1K
  • Facebook
    44
  • Email
    81

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

Rate and Comment