Dill Pickle Spuds -WARNING Very Addicting
Servings
Prep Time
Cook Time
Ready In
Recipe: #20942
September 13, 2015
Categories: Side Dishes, Vegetables, Potatoes, Native American, North American, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Quick Meals, Small Batch Cooking, Entertaining, Fall/Autumn, Game/Sports Day, July 4th, Regional Holiday, St. Patrick's day, Summer, Winter, Weeknight Meals, Oven Roast, Stove Top, Fat Free, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spring more
"These little gems are so delicious!! The tang from the dill pickle juice and the generous sprinkle of salt make these very addicting."
Ingredients
Nutritional
- Serving Size: 1 (383.3 g)
- Calories 293
- Total Fat - 13.9 g
- Saturated Fat - 2 g
- Cholesterol - 0 mg
- Sodium - 1287.8 mg
- Total Carbohydrate - 39.3 g
- Dietary Fiber - 7 g
- Sugars - 4.5 g
- Protein - 4.7 g
- Calcium - 80.6 mg
- Iron - 1.8 mg
- Vitamin C - 21.8 mg
- Thiamin - 0.2 mg
Step 1
Clean the potatoes and chop them into 1” cubes.
Step 2
Place the potatoes in a pot and cover with the dill pickle juice; bring to a boil over medium-high heat and cook for 15 minute.
Step 3
Drain the potatoes and drizzle with the oil, shake pot to coat potatoes with oil.
Step 4
Place the potatoes on a foil lined rimmed baking sheet and cook in a preheated 375 degree Fahrenheit oven for 20 to 25 minutes, turning over every 10 minutes.
Step 5
Sprinkle with salt and serve.
Tips & Variations
No special items needed.
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