Dill Pickle Potatoes

Prep: 15 mins + 1 hour to brine

Cook: 20 mins

Serving: makes 4-6 servings

Ingredients:

• 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

Instructions

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.