oven roasted dill potatoes

gold potatoes flavored with bell-view dill pickles and garlic

A great side to add to any weeknight dinner!

INGREDIENTS:

  • 11/2 lb. baby yellow potatoes, quartered.

  • 2 tbsp. avocado oil

  • 2 tbsp. Bell-View Chipped Garlic

  • 1 16oz. jar of juice from Bell-View’s Hamburger Dill Slices

  • 1 tsp. salt

  • 1 tsp. pepper

  • 1 tsp. red pepper flakes

DIRECTIONS:

  1. Wash potatoes, quarter them. Place in a bowl with pickle juice. Let soak for 30 minutes.

  2. Preheat oven to 425 F. Pour avocado oil into a baking dish.

  3. After soaking, add potatoes to the baking dish along with salt, pepper, and red pepper flakes. Drizzle 2 tbsp of pickle juice on top of the potatoes.

  4. Bake for 45-50 minutes.

  5. Remove from the oven and add chopped garlic.

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