Dill Pickle Smashed Potatoes

Dill Pickle Smashed Potatoes

You think I am going a little crazy with the dill pickle juice? Maybe but I am having too much creating delicious meals for my family and sharing with my viewers.

I don’t eat potatoes but sometimes I have an craving for them and this is the way I eat them. Ultra crispy and addicting smashed potatoes infused with dill pickle juice! You can make this in the air fryer too. Make sure not to skip out on the dill pickle dip that goes great with it.

How to make the Dill Pickle Smashed Potatoes

  1. The potatoes are boiled in pickle juice, salt, and water for 15-20 (or until tender) minutes so they soak up all the dill pickle flavor.
  2. Place the boiled potatoes on a baking sheet and flatten them to about 1/2 inch thick. You can use the bottom of a mug, but I like to use a potato masher.
  3. Generously coat the potatoes with butter, ghee or vegan butter on all sides and sprinkle with salt and pepper
  4. Preheat oven at 450 degrees and bake them on the baking sheet for 20-25 minutes in the oven or until crispy and browned

Air Fryer Method

Want to use your air fryer? Preheat oven at 400 degrees. Add the potatoes in a single layer and cook for 15 minutes or until crispy and browned

Tips

  • Be generous when coating them with butter. The oil really helps the potatoes crisp up as they cook.
  • You can use baby potatoes and create the same effect in this recipe
  • Place the smashed potatoes on a well-greased baking sheet without parchment paper. I’ve found that parchment paper keeps the potatoes from crisping up to their maximum potential.
  • For both oven roasted and air fryer smashed potatoes, make sure the potatoes are cooked in a single layer without overlapping. Depending on the size of your air fryer, this may mean cooking them in 2 batches.
  • You can use ghee or another dairy free butter to make this vegan and dairy free

Dill Pickle Dip

The dip can be used as sauce to pour over the potatoes or as a side.

You will need:

  • 1/2 cup mayo ( vegan, keto or regular mayo)
  • 2 tablespoons dried dill
  • 3 tablespoons chopped pickles
  • 2 tablespoon pickle juice
  • 1/8 teaspoon pepper

Stir the ingredients together and refrigerate for 15 minutes. You can store the leftovers in the refrigerator up to 3 days. No chopped pickles? you can use relish as substitute and decrease the amount added in pickle juice.

Dill Pickle Smashed Potatoes

Recipe by Lucy ChesnaCourse: Sides, AppetizersCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

300

kcal
Total time

35

minutes

Yummy way to make smashed potatoes as a side dish or appetizer

Ingredients

  • 2 lbs. potatoes

  • 1 cup pickle juice

  • 1 tablespoon salt

  • water

  • 1/2 cup of butter, ghee or vegan alternative, melted

  • 1 teaspoon garlic powder

  • 1 tablespoon dill

  • 3 tablespoons pickle juice

  • pepper and salt, to taste

Directions

  • The potatoes are boiled in pickle juice, salt, and water until they are fork tender
  • Place the boiled potatoes on a baking sheet and flatten them to about 1/2 inch thick.
  • Generously coat the potatoes with a little butter, ghee or vegan butter on all sides and sprinkle with salt and pepper
  • Preheat oven at 450 degrees and bake them on the baking sheet for 20-25 minutes in the oven or until crispy and browned
  • In a bowl, add the melted butter, dill, garlic powder and pickle juice. Stir well and pour over the potatoes. Mix them and ready to serve
Nutrition Facts

Serving Size 1

Servings 6


Amount Per Serving
Calories 300
% Daily Value *
Total Fat 19g30%
Saturated Fat 5g25%
Cholesterol 21mg8%
Sodium 762mg32%
Potassium 637mg19%
Total Carbohydrate 29g10%
Dietary Fiber 3g12%
Sugars 2g
Protein 3g6%

Vitamin A 31 IU
Vitamin C 30 mg
Calcium 20 mg
Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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