Lunch: Roasted Dill Pickle Potato Wedges

Roast these easy fresh dill potatoes while you are making your dinner. A sprinkle of pickle juice adds great flavor.

Ingredients

3 tablespoons olive oil
2 tablespoons dill pickle juice
1/4 cup finely chopped fresh dill weed
2 cloves garlic, finely chopped
4 medium russet potatoes, unpeeled, cut lengthwise into 8 wedges each
3/4 teaspoon salt
1/4 teaspoon ground black pepper

Instructions

Heat oven to 425 °F. Line large cookie sheet with nonstick foil, or if using regular foil, spray foil with cooking spray.
In large bowl, mix oil, dill pickle juice, dill weed and garlic. Add potato wedges; toss to coat.
Spread potatoes in single layer on cookie sheet; sprinkle with salt and pepper. Bake 35 to 40 minutes, turning after 20 minutes, until potatoes are golden brown and tender. Sprinkle with additional pickle juice, if desired.

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