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
