Prep: 15 mins + 1 hour to brine
Cook: 20 mins
Serving: makes 4-6 servings
- 3 russet potatoes
- 1 cup dill pickle juice, any variety
- olive oil
- 1/4 cup fresh dill, chopped
- 2 tsp garlic salt
- salt and pepper to taste
Cut potatoes into ¼ “ slices using a wedge cutter (if available). Soak cut potatoes in pickle juice and add ice cold water to cover all the potatoes. Let sit for 1 hour. Preheat oven to 425* the last 15 mins.
Drain potatoes from juice. Pat dry. Drizzle the slices with olive oil, just enough to coat. Mix spices and fresh dill in a small bowl. Sprinkle over potatoes. Using hands, gently toss until well mixed.
Line a baking sheet with parchment paper and distribute potatoes onto the sheet. Do not overlap. I recommend making in batches for the crispiest potatoes. Bake at 425* for 10 mins. Turn and bake an additional 10 mins or longer, depending on thickness.
Serve hot with ranch or ketchup.