Dill Pickle Potato Wedges

by

These oven-roasted potato wedges are tossed in a tangy, buttery dill pickle sauce right out of the oven, giving them an irresistible crispy texture and the classic, addictive flavor of a dill pickle.

Yields: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

For the Potatoes:

  • 2 lbs. Russet potatoes (about 3-4 large), scrubbed and cut into ½-inch wedges

  • 3 tablespoons olive oil

  • 1 tablespoon dried dill

  • 2 teaspoons onion powder

  • 1 teaspoon kosher salt

  • ½ teaspoon ground black pepper

For the Pickle Sauce:

  • ⅓ cup dill pickle juice

  • 3 tablespoons unsalted butter, melted

  • ¼ cup finely chopped dill pickles

  • 3 garlic cloves, minced or pasted

  • ¼ cup fresh dill, finely chopped (optional, but highly recommended)

For Serving:

  • Ranch dressing or your favorite dipping sauce

    Instructions:

    For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

Leave a Comment