Roast these easy fresh dill potatoes while you are making your dinner. A sprinkle of pickle juice adds great flavor.
Roasted Dill Pickle Potato Wedges
- Prep Time 20 min
- Total 60 min
- Ingredients 7
- Servings 4
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons dill pickle juice
- 1/4 cup finely chopped fresh dill weed
- 2 cloves garlic, finely chopped
- 4 medium russet potatoes, unpeeled, cut lengthwise into 8 wedges each
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
-
Step1Heat oven to 425°F. Line large cookie sheet with nonstick foil, or if using regular foil, spray foil with cooking spray.
-
Step2In large bowl, mix oil, dill pickle juice, dill weed and garlic. Add potato wedges; toss to coat.
-
Step3Spread potatoes in single layer on cookie sheet; sprinkle with salt and pepper. Bake 35 to 40 minutes, turning after 20 minutes, until potatoes are golden brown and tender. Sprinkle with additional pickle juice, if desired.
Nutrition
260
Calories
10g
Total Fat
4g
Protein
37g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 90
- Total Fat
- 10g
- 16%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 480mg
- 20%
- Potassium
- 940mg
- 27%
- Total Carbohydrate
- 37g
- 12%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 2g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 15%
- 15%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
2 1/2Tips from the
Pillsbury Kitchens
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