Theyre punchy, pickle-y perfection.
For some, this would be stressful, but I thrive under this kind of pressure.
And its how some of my favorite recipes, like my pickle roasted potatoes, were invented.
Simply Recipes / Sara Haas
The night I came up with this dish was like any other.
I also knew that I hadDijon mustardin my fridge and my loyal friendextra-virgin olive oilstanding ready on the counter.
At that moment, I knew what I wanted to do.
Simply Recipes / Sara Haas
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.
The result was as tangy and delicious as I had hoped.
Simply Recipes / Sara Haas
The brining liquid from anything pickled has both, and often plenty of it.
That means one ingredient can take the place of several.
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.
If you have some potatoes that are especially large for the baby variety, quarter them.
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.
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.
