Crispy Roasted Potatoes with Tangy Pickle Vinaigrette Recipe

Roasting crispy roasted potatoes with an unexpected tangy pickle vinaigrette creates magic in your kitchen.

Crusty edges and golden surfaces promise pure delight.

Simple ingredients combine for an extraordinary side dish that surprises everyone.

Pickles bring unexpected brightness to classic potato preparation.

Mediterranean herbs and crunchy potato edges make this recipe special.

Russet potatoes turn into crisp, flavorful bites when treated with care.

Salt, pepper, and vinaigrette will transport you to culinary bliss.

Why Crispy Roasted Potatoes With Tangy Pickle Vinaigrette Are A Flavor Bomb

• Boost Flavor Instantly: Pickle brine and Dijon mustard transform ordinary potatoes into a tangy, mouthwatering side dish that will make taste buds dance with excitement.
• Simplify Cooking Process: One-pan roasting technique means minimal cleanup, perfect for busy home cooks who want delicious results without complicated steps.
• Create Crowd-Pleasing Dish: These crispy potatoes appeal to both kids and adults, making them ideal for family dinners, potlucks, or casual gatherings where everyone craves something delicious.
• Master Quick Technique: Roasting potatoes requires minimal culinary skills, allowing even beginner cooks to produce restaurant-worthy results with basic kitchen tools and simple ingredients.

Everything In Crispy Roasted Potatoes With Tangy Pickle Vinaigrette

• Baby Potatoes: Tender, small potatoes that roast quickly and provide a creamy interior with crispy exterior.
• Olive Oil: Helps create a golden, crispy surface for the potatoes and adds rich flavor.
• Salt and Pepper: Essential seasonings that enhance the natural taste of the potatoes.

• Pickle Brine, Dijon Mustard: Tangy components that create a zesty and complex dressing for the roasted potatoes.
• Shallot: Adds a mild, sweet onion flavor to the vinaigrette.
• Fresh Parsley: Provides a bright, fresh herb note to the finished dish.

• Chopped Pickles: Crunchy topping that adds texture and an extra burst of tangy flavor to the roasted potatoes.

How To Make Crispy Roasted Potatoes With Tangy Pickle Vinaigrette

Step 1: Prepare Oven and Baking Sheet

Crank the oven to a sizzling 425°F. Slide a large rimmed baking sheet onto the center rack to get super hot and ready for potato magic.

Step 2: Prepare Potatoes for Roasting

Grab those baby potatoes and slice them in half. For larger spuds, quarter them to ensure even cooking.

• Olive oil
• Salt
• Black pepper

Make sure each potato gets a delicious, even coating.

Step 3: Create Crispy Potato Foundation

Pull out the scorching hot baking sheet and line it with parchment paper.

Spread the seasoned potatoes in a single layer, giving each potato some breathing room.

Step 4: Roast to Golden Perfection

Pop the baking sheet into the oven and roast for 15-20 minutes.

Halfway through, give the potatoes a gentle stir to ensure they develop a beautiful, crispy exterior. Look for a golden-brown color and fork-tender texture.

Step 5: Whip Up Tangy Pickle Vinaigrette

• Pickle brine
• Minced shallot
• Dijon mustard
• Remaining olive oil

Blend until the ingredients create a smooth, vibrant vinaigrette.

Step 6: Dress and Garnish Potatoes

The moment potatoes come out of the oven, toss them with the tangy pickle vinaigrette. Sprinkle fresh parsley for a burst of color and herbaceous flavor.

Step 7: Serve and Enjoy

Transfer the dressed potatoes to a serving platter. Top with chopped pickles for an extra crunch.

Serve immediately while hot and crispy.

Pro Tips For Crispy Roasted Potatoes With Tangy Pickle Vinaigrette

• Parboil potatoes briefly before roasting to create an extra crispy exterior with a fluffy interior.
• Use a heavy-rimmed baking sheet preheated in the oven to ensure maximum crispiness and prevent sticking.
• Select waxy potato varieties like Yukon Gold or red potatoes for the best roasting results with a creamy texture.
• Let potatoes cool slightly after roasting to help them absorb the tangy pickle vinaigrette without becoming soggy.
• Experiment with different pickle brines like dill or bread-and-butter for unique flavor variations in the vinaigrette.

Tasty Takes On Crispy Roasted Potatoes With Tangy Pickle Vinaigrette

• Herb Garden Potatoes: Swap parsley for a mix of fresh thyme, rosemary, and chives, creating an aromatic herb-infused potato dish with Mediterranean flair.
• Spicy Pickle Kick: Add red pepper flakes or hot sauce to the vinaigrette for a zesty, fiery version that brings extra heat and excitement to the classic recipe.
• Cheesy Pickle Crunch: Sprinkle crumbled feta or grated parmesan over the roasted potatoes before serving, introducing a creamy, tangy cheese element that complements the pickle dressing.
• Bacon Ranch Fusion: Crisp up some bacon bits and mix them into the vinaigrette, then top the potatoes with chopped green onions for a decadent, savory variation.

Perfect Pairings For Crispy Roasted Potatoes With Tangy Pickle Vinaigrette

• Elevate Protein Companions: Pair these crispy potatoes with grilled chicken breast or pan-seared salmon for a protein-rich meal that complements the tangy vinaigrette's bright flavors.
• Harmonize Wine Selection: Select a crisp, acidic white wine like Sauvignon Blanc or Pinot Grigio to match the pickle vinaigrette's zesty profile and cut through the potatoes' richness.
• Boost Side Dish Dynamics: Serve alongside a light arugula salad with fresh lemon vinaigrette to create a refreshing contrast to the roasted potatoes' robust texture and tangy dressing.
• Complement Herbal Notes: Add a sprinkle of fresh dill or chives over the dish to enhance the pickle and herb elements, creating a cohesive and vibrant flavor experience.

How To Store Crispy Roasted Potatoes With Tangy Pickle Vinaigrette

• Refrigerate: Store leftover potatoes in an airtight container in the refrigerator for up to 3-4 days, keeping the vinaigrette separate to prevent sogginess.
• Reheat in Oven: Spread potatoes on a baking sheet, warm at 375°F for 10-12 minutes to restore crispiness, drizzling with extra olive oil before reheating.
• Skillet Rewarming: Quickly revive potatoes in a hot skillet with a touch of oil, stirring occasionally to crisp up edges and maintain texture.
• Microwave Option: Use as a last resort, heating in short 30-second bursts to prevent mushiness, adding a sprinkle of fresh herbs to refresh flavor.

FAQs For Crispy Roasted Potatoes With Tangy Pickle Vinaigrette

• Can I use different types of potatoes?

Yes, you can use Yukon Gold, red potatoes, or russet potatoes. Just ensure they’re cut to similar sizes for even roasting.

• How crispy will the potatoes get?

By preheating the baking sheet and using high heat, these potatoes develop a golden, crispy exterior while remaining soft inside.

• Is pickle brine really necessary?

Pickle brine adds a tangy, unexpected flavor that elevates the simple roasted potatoes, giving them a unique and zesty kick.

• Can I make this dish ahead of time?

While best served immediately, you can roast potatoes in advance and reheat them in the oven, then toss with vinaigrette just before serving to maintain crispiness.

Crispy Roasted Potatoes with Tangy Pickle Vinaigrette Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 12 reviews

• Total Time: 30 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Crispy roasted potatoes with tangy pickle vinaigrette elevate classic comfort food with bold, zesty flavors from traditional kitchen wisdom. Golden potato edges meet sharp pickle punch, delivering a mouthwatering side dish that satisfies deep culinary cravings you’ll want to savor again and again.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1.5 pounds (680 grams) baby red potatoes
• 3 tablespoons (45 milliliters) extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Pickle Vinaigrette Ingredients:

• 2 tablespoons (30 milliliters) pickle brine
• 1/4 cup (60 grams) pickles
• 1 tablespoon minced shallot
• 1 teaspoon Dijon mustard

Herb Garnish:

• 1 tablespoon chopped flat-leaf parsley or dill

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat the oven to 425°F, positioning a large rimmed baking sheet on the center rack to warm simultaneously.
2. Prepare potatoes by halving or quartering to ensure uniform sizing, then coat with olive oil, seasoning with salt and pepper in a mixing vessel.
3. Extract the preheated baking sheet and layer with parchment paper, distributing potato pieces in a single, uncrowded layer to promote crisp exterior development.
4. Roast potatoes for 20-25 minutes, rotating halfway through cooking process to guarantee even golden-brown coloration and tender interior texture.
5. During potato roasting, craft vinaigrette by combining pickle brine, finely minced shallot, Dijon mustard, and remaining olive oil in the original mixing bowl.
6. Once potatoes emerge from oven, immediately drench with prepared tangy dressing, ensuring comprehensive coating while maintaining optimal temperature.
7. Sprinkle freshly chopped parsley across potatoes, garnish with additional chopped pickles for textural contrast and vibrant presentation.
8. Transfer to serving platter and consume promptly to preserve crispness and maximize flavor intensity.

Notes

• Parboil potatoes briefly before roasting to create extra crispy exterior and fluffy interior, ensuring maximum textural contrast.
• Select starchy potato varieties like Russet or Yukon Gold for optimal crispiness and golden-brown coloration during roasting.
• Use high-heat oil such as avocado or grapeseed to prevent burning and achieve perfect crispy edges without smoking.
• Experiment with alternative vinaigrette options by substituting pickle brine with champagne vinegar or white wine vinegar for different flavor profiles while maintaining tangy brightness.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Snacks, Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 190
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 0 mg