Friday, December 16, 2011
Roasted Dill Pickle Potatoes
Have you ever had a co-worker open a bag of dill flavored potato chips at your office and have that wonderful aroma permeate the air? It triggers every one's appetite and the desire for a bag of their own. This is why I was interested in this recipe. I never thought it could capture that flavor, but it is pretty darn close.
The recipe called for red potatoes but I picked up red French fingerling potatoes by mistake. These were new to me so when I cut into them I thought they were ruined. Research showed they have the cream-colored flesh with pink streaks. Whew! I'll admit I substituted fresh dill for dried (bad idea, it burned) and cayenne for adobe seasoning simply because those were what I had available. Despite my recipe substitutions, these worked wonderfully with my sandwich. They were more satisfying that the potato chips and added a little more nutritional value. Highly recommended!
Here is the original recipe as seen on the blog, Fork you! No, fork you! (Isn't that a great blog title?)
Roasted Dill Pickle Potatoes (Original recipe)
Yield: 2-3 servings
5 small red potatoes, cut into wedges
1/2 tablespoon dried dill
1/4 teaspoon garlic powder
1 teaspoon adobo seasoning
1/2 teaspoon smoked Spanish paprika
3 tablespoons dill pickle juice
1. Preheat oven to 375-degrees.
2. On a heat safe baking sheet or pan, spray with olive oil spray. Add potatoes and all spices and toss until well coated.
3. Bake uncovered until fork tender, tossing about 30 minutes into baking.
Note: I garnished with additional chopped fresh dill and Fleur de sel (sea salt).