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.