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Roasted Dill Pickle Potato Wedges

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By Pillsbury Kitchens
Updated Sep 20, 2016
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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
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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

  • Step 
    1
    Heat oven to 425°F. Line large cookie sheet with nonstick foil, or if using regular foil, spray foil with cooking spray.
  • Step 
    2
    In large bowl, mix oil, dill pickle juice, dill weed and garlic. Add potato wedges; toss to coat.
  • Step 
    3
    Spread 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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