Smashed Potatoes with Dill - Sent in By Lisa Larocque


2 pounds baby Yukon gold potatoes
1.5 Cups The Real Dill pickle brine (we recommend Caraway Garlic Dills or Habanero Horseradish Dills)
+ 2 tbsp vinegar
Salt and pepper
1/2 Cup Extra Virgin Olive Oil or Wild Fernleaf Anithos Dill Infused Olive Oil
2 teaspoons onion powder
2 tsp garlic powder
1/4 cup fresh herbs, such as parsley or chives, chopped
Dill from pickle jar, minced


Preheat oven to 450 degrees. Wash potatoes, scrubbing off dirt from the skin.
Add pickle brine, vinegar, and potatoes to a large pot. Add water to cover potatoes by 1 inch. Bring to a boil and boil for 15 min, or until potatoes are fork tender.

Drain potatoes and transfer to a baking sheet. Once slightly cooled, take a heavy cup and smash each potato. Toss with olive oil, onion powder, garlic powder, salt, and pepper. Roast in the oven until crispy (35-45 min). Remove potatoes from oven and sprinkle with fresh chives and parsley and dill from the pickle jar.

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