Ingredients
Scale
- 4 medium-sized Russet or Yukon Gold potatoes
- 2 tbsp olive oil
- 1.5 tsp dill pickle seasoning (or a blend of dried dill, garlic powder, and onion powder)
- Salt, to taste
- Black pepper, to taste
- Optional: Fresh dill for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Wash and cut the potatoes into even wedges.
- In a mixing bowl, toss potato wedges with olive oil.
- Gradually sprinkle the dill pickle seasoning, ensuring each wedge is well-coated.
- Spread the seasoned wedges on a baking sheet, ensuring they don’t overlap.
- Roast for 25-30 minutes, flipping halfway, or until golden and crispy.
- Optional: Garnish with fresh dill before serving.
Notes
- Fresh dill can be used in place of dried dill in the seasoning blend for a brighter flavor.
- Adjust seasoning as per personal preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Side Dish
- Method: Roasting
- Cuisine: American with a twist
