Crispy Salt and Vinegar Potatoes
- 2 pounds baby Yukon gold potatoes
- 1.5 cups The Real Dill pickle brine (we recommend Caraway Garlic Dills or Habanero Horseradish Dills) + 2 tbsp vinegar
- Salt and pepper
- 1/2 cup extra virgin olive oil
- 2 teaspoons onion powder
- 2 tsp garlic powder
- 1/4 cup fresh herbs, such as parsley or chives, chopped
- Dill from pickle jar, minced
- Preheat oven to 450 degrees
- Wash potatoes, scrubbing off dirt from the skin
- Add pickle brine, vinegar, and potatoes to a large pot
- Add water to cover potatoes by 1 inch
- Bring to a boil and boil for 15 min, or until potatoes are fork tender
- Drain potatoes and transfer to a baking sheet
- Once slightly cooled, take a heavy cup and smash each potato
- Toss with olive oil, onion powder, garlic powder, salt, and pepper
- Roast in the oven until crispy (35-45 min)
- Remove potatoes from oven and sprinkle with fresh chives and parsley and dill from the pickle jar
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