Crispy Hot Dilled Potatoes

These salt & vinegar spiced potatoes are another delicious way to use the flavourful brine from our Hot Dilled vegetables!

Here’s how we make them:

Shake up the brine from a jar of Hot Dilled Beans, Carrots or Asparagus to distribute the spices, and set aside a few tablespoons for topping cooked potatoes.

Put the rest of the brine into a saucepan, add potatoes and cold water to cover.

Bring to a boil and cook until barely tender. 

Drain & cool then toss with olive oil & salt and spread on a baking sheet.

Roast at 425 F until golden & crispy.

Drizzle with reserved brine and enjoy!

The brine also makes a fantastic vinaigrette.