Garlic Dill Pickle Crispy Potatoes
Recipe by Miranda Barnett, Savory Spice Test Kitchen
All-Purpose Cooking
The only thing better than a crispy potato is a crispy potato that tastes like a pickle.
Serves
6 to 8 servings
Prep Time
5 minutes
Cooking Time
60 minutes
Ingredients
2.5 lbs. russet or Yukon Gold potatoes, peeled and quartered
Mayan Sea Salt
2 Tbsp. Mayan Sea Salt
Olive oil
Big Dill Pickle Seasoning
Big Dill Pickle Seasoning, to sprinkle
Fresh dill, to garnish
Lemon wedges, to garnish
Directions
Step 1
Boil potatoes
Step 2
Place potatoes in a large pot and completely submerge in cold water. Add 2 Tbsp. Mayan Sea Salt. Bring to a boil and cook for 10 to 15 min., or until tender. Remove from heat and strain.
Step 3
Season and roast
Step 4
Preheat oven to 400 degrees. Lay potato quarters on a baking sheet and squish with the bottom of a glass to 1/4 inch thick. Drizzle potatoes with olive oil and sprinkle generously with Big Dill Pickle Seasoning. Bake for 50 min. until potatoes are golden brown and crispy. Serve with fresh dill and lemon wedges.
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