Hot Pickle Smashed Potatoes
Rated 5.0 stars by 1 users
Category
Side
Servings
4
Prep Time
10 minutes
Cook Time
45 minutes
Brined, smashed, and baked until the edges go full craggy-crunch, then showered with Spiceology Hot Pickle Seasoning for that zippy, dill-forward heat. A dead-simple side that makes everything else on the plate work harder. Spiceology's Hot Pickle Blend is available exclusively at Walmart.
Author:Chef Cynthia
Ingredients
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1½ lb small potatoes (baby Yukon Gold or small red), scrubbed
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½ cup pickle brine (from your favorite jar)
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Water, enough to cover the potatoes by about 1 inch
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1 tsp kosher salt (for the cooking water)
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2–3 Tbsp olive oil, divided
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2–3 Tbsp Spiceology Hot Pickle Seasoning
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1 tsp garlic powder
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½ tsp black pepper
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Flaky finishing salt
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Chopped fresh dill or parsley
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Grated Parmesan or shredded cheddar
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A squeeze of lemon
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A dollop of sour cream for serving
Optional Finishes
Directions
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment (or lightly grease it) and set aside. Starting the oven now means it's fully hot by the time the potatoes are ready to smash.
Place the potatoes in a medium pot. Add the ½ cup pickle brine, 1 tsp kosher salt, and enough water to cover the potatoes by about 1 inch. Bring to a boil over high heat, then reduce to a gentle simmer.
Simmer until the potatoes are fork-tender — a paring knife should slide in with no resistance — about 15–20 minutes depending on size.
Drain the potatoes well and let them rest on the baking sheet for 2–3 minutes so surface moisture can steam off. (Skip this step and you'll trade crunch for soft spots — don't skip it.)
Drizzle the potatoes with 1 Tbsp of the olive oil and toss gently to coat. Space them out on the sheet pan with room between each.
Bake, without flipping, for 22–30 minutes, or until the edges are deeply golden and crisp and the tops look lacquered.
Finish with a pinch of flaky salt and any optional toppings — fresh dill, Parmesan, a squeeze of lemon, or sour cream for dipping. Serve immediately while the edges are still shattering-crisp.
Recipe Video
Recipe Note
Potato size matters: keep them uniform so they cook evenly. Halve any that are noticeably bigger than the rest before boiling.
Make-ahead: Potatoes can be boiled, drained, and smashed up to 4 hours ahead. Hold at room temp on the sheet pan, then oil, season, and bake right before serving.
Heat check: Hot Pickle Seasoning brings both brine and warmth — start at 2 Tbsp if you're heat-shy, then add more as a finishing sprinkle at the end.
Pairings: Great next to a juicy burger, seared steak, grilled chicken thighs, or a simple roast fish. Also excellent as a snacky app with a pickle-forward dip.