Description

These Crispy Pickle Potatoes with Herbed Yogurt are golden, crunchy potatoes tossed with tangy pickle flavor and served with a creamy herb yogurt dip. This easy and unique recipe makes a delicious appetizer or side dish packed with bold flavor.

Ingredients

1 1/2 lbs baby potatoes, halved

2 tablespoons olive oil

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup pickle juice

1/4 cup chopped pickles

For the herbed yogurt:

1/2 cup plain Greek yogurt

1 tablespoon fresh dill, chopped

1 tablespoon parsley, chopped

1 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper

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Instructions

1. Preheat oven to 400°F (200°C).

2. Place halved potatoes in a large bowl.

3. Add olive oil, garlic powder, paprika, salt and black pepper.

4. Toss until well coated.

5. Spread potatoes on a baking sheet in a single layer.

6. Roast for 25–30 minutes until golden and crispy.

7. Remove potatoes from oven and drizzle with pickle juice.

8. Toss gently and return to oven for 5 more minutes.

9. Remove and toss with chopped pickles.

10. In a small bowl mix Greek yogurt, dill, parsley, lemon juice, salt and black pepper.

11. Serve crispy potatoes warm with herbed yogurt dip on the side.

Notes

Use baby potatoes for the best crispy texture.

Do not overcrowd the baking sheet to ensure crispiness.

Add chili flakes for a spicy version.

Serve immediately for the best texture.