Ingredients
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
Directions:
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.
