I know that sounds different and maybe a little weird, but after making the Salt & Vinegar Potatoes a few weeks ago it got me to thinking lol. I wondered what potatoes would taste like if instead of boiling them with vinegar I did it with dill pickle juice??? Well, I tried it and while the flavour wasn’t as strong as with the vinegar, it still ended up being a delicious, crispy on the outside, soft and tasty on the inside roast potato!
Here are my ingredients.
I washed and cut the potatoes into 1 inch “cubes” and put them in a large pot with the dill pickle juice and minced garlic and topped it off with water to cover the potatoes.
I brought them to a boil and let them boil for 20 minutes.
I drained the potatoes and added the margarine and dill weed, stirring until the potatoes were fully coated.
I poured the potatoes into my prepared 9 x 13 baking pan.
And baked them for abut 40 minutes at 450 degrees, removing from oven at the half way point to stir potatoes, ensuring even cooking.
And served them up with a quick meatloaf I threw together and green beans!
Dill Pickle Potatoes
Preparation Time: 25 minutes Baking Time: 40 minutes Servings: 4
- 4 – 6 large potatoes
- 1 1/2 cups dill pickle juice
- 3 tsp. minced garlic
- 3 tbsp. butter/margarine
- 2 tsp. dill weed
- Preheat oven to 450 degrees, generously grease 9 x 13 baking pan.
- Wash and cut potatoes into 1 inch cubes.
- Add potatoes to large pot with dill pickle juice, minced garlic and fill with water to cover potatoes.
- Bring to a boil and allow potatoes to boil for 20 minutes.
- Remove from heat and drain.
- Add margarine and dill weed to drained potatoes and stir to evenly coat.
- Pour into prepared baking pan and bake uncovered at 450 degrees for about 40 minutes.