I decided that I love french fries but I also love dill chips that come served on the side. I used to love going to diners in high school with my friends, we’d order burgers and there would always be two dill pickle slices hiding under a few fries. I loved them. Loved them so much I almost always asked if they really wanted to eat their pickles and they’ll gladly slide them my way.
For tonight’s dinner I decided we needed some kind of potato on the side. I dug into my fridge and found 1/2 a bag of red potatoes, but I also wanted pickles. So....here is what I came up with. I was so excited when I tasted them, dipped them in some ketchup and realized I didn’t miss the actual pickles at all.
5 small red potatoes, cut into wedges
1/2 tbsp dried dill
1/4 tsp garlic powder
1 tsp adobo seasoning
1/2 tsp smoked spanish paprika
3 tbsp pickle juice (juice from my dill pickles)
Pre-heat oven to 375*.
In a heat safe baking sheet or pan, spray with olive oil spray. Add your potatoes and all spices and toss until well coated.
Bake uncovered until fork tender, tossing about 30 minutes into baking.
adapted from: http://www.feastie.com/recipe/fork-you-no-fork-you/roasted-dill-pickle-potatoes