![](\"https:\/\/www.simplyrecipes.com\/thmb\/Q86uj37hH1pNBFbC3PxieR9_DRk=\/3000x2000\/simply-recipes-pickle-roasted-potatoes-lead-2-fbd7b63c2c444bac84b58b05883ec354.jpg\")
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Many of the recipes I create are the result of last-minute decisions\u2014the product of a half-planned meal where I leave many of the details to chance. For some, this would be stressful, but I thrive under this kind of pressure. And it\u2019s how some of my favorite recipes, like my pickle roasted potatoes, were invented.\n<\/p>\n
The night I came up with this dish was like any other. I knew I was serving salmon and potatoes for dinner, but the exact preparation was going to be a game-time decision. I remember washing and drying my bag of little red new potatoes, using that time to brainstorm plausible seasoning and cooking combinations.\n<\/p>\n
I\u2019d noticed a shallot sitting in my bowl of countertop produce and remembered an open jar of cornichons (tart-and-sweet tiny pickled cucumbers, one of my favorite pickled foods) in my refrigerator. I also knew that I had Dijon mustard in my fridge and my loyal friend extra-virgin olive oil standing ready on the counter. At that moment, I knew what I wanted to do.\n<\/p>\n Simply Recipes \/ Sara Haas<\/p>\n <\/span> I set my oven to 425\u00b0F and started preheating my baking sheet (one of my favorite hacks for expediting the cooking process). I halved the potatoes and tossed them in olive oil with a sprinkle of salt and pepper. I added them to my preheated baking sheet and roasted them until they were tender and golden brown.\n<\/p>\n While the potatoes roasted, I made a quick vinaigrette with minced shallot, Dijon mustard, the liquid from the jar of cornichons, and some more extra-virgin olive oil. Once the potatoes were roasted, I pulled them out of the oven, tossed them with the vinaigrette, and garnished them with some chopped parsley and halved little pickles. The result was as tangy and delicious as I had hoped.\n<\/p>\n <\/p>\n Pickles do double duty here, in both the dressing for the potatoes and as a crunchy element in the finished dish. A good vinaigrette needs acidity and flavor. The brining liquid from anything pickled has both, and often plenty of it. That means one ingredient can take the place of several. I used cornichons because they\u2019re what I had, and I knew the bright, punchy flavor from the brine would pair well with creamy, roasted potatoes.\n<\/p>\n While I love cornichons in this recipe, other pickles and their brine will also work. For example, dill pickles would be delicious, especially since dill is a natural pairing for potatoes. A spicy pickle like pepperoncini or giardiniera would also be fun, with the liquid adding a bit of heat to keep things interesting.\n<\/p>\n Simply Recipes \/ Sara Haas<\/p>\n <\/span> <\/p>\n For four servings, you\u2019ll need:\n<\/p>\n Place a large rimmed baking sheet on the center rack of your oven and preheat the oven to 425\u00b0F.\n<\/p>\n While the oven preheats, halve the potatoes and toss them with 1 tablespoon of the olive oil along with the salt and pepper. If you have some potatoes that are especially large for the baby variety, quarter them.\n<\/p>\n Remove the preheated pan from the oven and carefully line it with a piece of parchment paper. Pour the potatoes out onto the prepared pan and spread them into an even layer. Roast until the potatoes are golden brown and fork-tender, 15 to 20 minutes, stirring once halfway through cooking.\n<\/p>\n Meanwhile, in the bottom of the same bowl used to toss the potatoes, prepare the dressing by whisking together the pickle brine, shallot, Dijon, and the remaining 2 tablespoons of olive oil. Add the roasted potatoes and parsley and toss to combine. Taste for seasoning, adding salt if needed. Transfer to a serving platter, garnish with the pickles, and serve.<\/p>\n<\/div>\n #Pickle #Roasted #Potatoes #Recipe #Minutes<\/p>\n","protected":false},"excerpt":{"rendered":" Many of the recipes I create are the result of last-minute decisions\u2014the product of a half-planned meal where I leave many of the details to chance. For some, this would be stressful, but I thrive under this kind of pressure. And it\u2019s how some of my favorite recipes, like my pickle roasted potatoes, were invented. […]<\/p>\n","protected":false},"author":1,"featured_media":1012,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[69,733,40,60,95],"class_list":["post-1011","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-minutes","tag-pickle","tag-potatoes","tag-recipe","tag-roasted"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1011","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1011"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1011\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/1012"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1011"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1011"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1011"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/figcaption><\/figure>\n Pickles, the Powerhouse Ingredient <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n How To Make My Pickle Roasted Potatoes <\/span> <\/h2>\n
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