“These little gems are so delicious!! The tang from the dill pickle juice and the generous sprinkle of salt make these very addicting.”
Ingredients
- 1 pound potatoes (new)
- 2 cups dill pickle juice
- 2 tablespoons oil (vegetable oil)
- Salt to taste
Step 1
Clean the potatoes and chop them into 1” cubes.
Step 2
Place the potatoes in a pot and cover with the dill pickle juice; bring to a boil over medium-high heat and cook for 15 minute.
Step 3
Drain the potatoes and drizzle with the oil, shake pot to coat potatoes with oil.
Step 4
Place the potatoes on a foil lined rimmed baking sheet and cook in a preheated 375 degree Fahrenheit oven for 20 to 25 minutes, turning over every 10 minutes.
Step 5
Sprinkle with salt and serve.
Nutritional
- Serving Size: 1 (383.3 g)
- Calories 293
- Total Fat – 13.9 g
- Saturated Fat – 2 g
- Cholesterol – 0 mg
- Sodium – 1287.8 mg
- Total Carbohydrate – 39.3 g
- Dietary Fiber – 7 g
- Sugars – 4.5 g
- Protein – 4.7 g
- Calcium – 80.6 mg
- Iron – 1.8 mg
- Vitamin C – 21.8 mg
- Thiamin – 0.2 mg