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