Ingredients
**For the Pickle Potatoes**
1 1/2 lbs baby potatoes, halved
1 cup dill pickle juice
1 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp smoked paprika
Salt and pepper to taste
**For the Herbed Yogurt Dip**
1/2 cup plain Greek yogurt
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
1 tsp lemon juice
1/2 garlic clove, minced
Salt and pepper to taste
Instructions
1. Place halved potatoes in a bowl and pour pickle juice over them. Let marinate for 30 minutes to 2 hours.
2. Preheat oven to 425°F (220°C). Drain potatoes and pat dry.
3. Toss potatoes with olive oil, garlic powder, paprika, salt, and pepper.
4. Spread on a baking sheet lined with parchment. Roast for 25–30 minutes, flipping halfway.
5. While potatoes roast, mix yogurt, herbs, lemon juice, garlic, salt, and pepper in a bowl. Chill until ready.
6. Serve hot crispy potatoes with cold herbed yogurt dip on the side.
Notes
Use spicy pickle brine for a kick of heat.
Swap Greek yogurt for sour cream if preferred.
Serve with burgers or grilled meats for a tangy side.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack, Side Dish, Appetizer
- Method: Roasting
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1/2 cup potatoes + 2 tbsp dip
- Calories: 210
- Sugar: 2g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
Keywords: pickle potatoes, crispy roasted potatoes, herbed yogurt dip, dill potato snack