Roasted Dill Pickle Potato Wedges - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Roast these easy fresh dill potatoes while you are making your dinner. A sprinkle of pickle juice adds great flavor.
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
- Heat oven to 425 °F. Line large cookie sheet with nonstick foil, or if using regular foil, spray foil with cooking spray.
- In large bowl, mix oil, dill pickle juice, dill weed and garlic. Add potato wedges; toss to coat.
- 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.
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