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Roasted Dill Pickle Potato Wedges

(2)

2 reviews

20 min prep time
60 min total time
7 ingredients
4 servings

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Save

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

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

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.

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 INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 228.2
Calories from Fat: 90

% Daily Value

Total Fat: 10.3g; 16%
Saturated Fat 1.5g 7% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 483.5mg; 20%
Total Carbohydrate: 31.6g; 10%
Dietary Fiber 2.4g 10% Sugars 1.1g
Protein: 3.9g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 21.40%; 21%
Calcium: 3.50%; 4%
Iron: 9.80%; 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.

Comments + Recipe Twists

Pillsbury

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