Dill Pickle Spuds

Discussion in 'Recipes' started by Emma Smith, Jun 9, 2019.

  1. Emma Smith

    Emma Smith Very Well-Known Member
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    1 pound potatoes (new)

    2 cups dill pickle juice

    2 tablespoons oil (vegetable oil)

    Salt to taste


    Clean the potatoes and chop them into 1” cubes.


    Place the potatoes in a saucepan. Cover with the dill pickle juice. Bring to a boil over medium-high heat. Cook for 15 minutes.


    Drain the potatoes and drizzle with the oil, shake pot to coat potatoes with oil.


    Place the potatoes on a foil lined rimmed baking sheet and cook in a preheated 375 degree Fahrenheit/ 191 C oven for 20 to 25 minutes, turning over every 10 minutes.


    Sprinkle with salt and serve.


    I used thinly sliced, regular potatoes and a lot less pickle juice.
     
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  2. Maggie Mae

    Maggie Mae Very Well-Known Member
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    Now those sounds great! I can't wait to make some of those - thanks for posting this!
     
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  3. Yvonne Smith

    Yvonne Smith Senior Staff
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    That does sound like it would be delicious, @Emma Smith ! When I make potato salad, I always add dill pickle juice over the potatoes after they are cooked, and let them soak up some of the brine while I am getting ready to add the other ingredients to the potato salad.
    My mother did this, and it gives the potato salad a delicious, “pickley” flavor.
     
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  4. Ken Anderson

    Ken Anderson Senior Staff
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    I never heard of that, but it seems like it could be good.
     
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