Herb-Infused Roasted Baby Red Potatoes with Pickle Brine Vinaigrette

Ingredients

- 2 pounds baby red potatoes, halved
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup pickle brine
- 1/4 cup finely chopped pickles
- 1 shallot, finely minced
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped dill

Instructions

1. Preheat the Oven
Preheat your oven to 400°F (204°C).

2. Prepare the Potatoes
In a large bowl, toss the halved baby red potatoes with 2 tablespoons of extra-virgin olive oil, kosher salt, and freshly ground black pepper until evenly coated.

3. Roast the Potatoes
Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for approximately 25-30 minutes, or until golden brown and tender, turning once halfway through. Keep an eye on them to prevent over-browning.

4. Make the Vinaigrette
While the potatoes are roasting, prepare the vinaigrette. In a small bowl, whisk together pickle brine, chopped pickles, minced shallot, Dijon mustard, and remaining 1 tablespoon of extra-virgin olive oil. Mix until thoroughly combined.

5. Toss with Vinaigrette
Once the potatoes are out of the oven, transfer them to a large serving bowl. Pour the pickle brine vinaigrette over the warm potatoes and gently toss to ensure each potato is evenly coated.

6. Add Fresh Herbs
Sprinkle the chopped flat-leaf parsley and dill over the dressed potatoes, tossing once more to distribute the fresh herbs throughout the dish.

7. Serve
Serve immediately as a savory side dish to complement your favorite entrée.

Total Time

PT40M
40 minutes

Type of Dish

Dinner

Keywords

roasted potatoes, baby red potatoes, pickle brine vinaigrette, dill, parsley, shallot, Dijon mustard, side dish, oven roasted, herbed potatoes

Recipe Yield

Feeds 4 adults

Calories

Total: 800 calories

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