Hot Pickle Smashed Potatoes

Chef Cynthia

Servings

4

Prep Time

10 minutes

Cook Time

45 minutes

Category

Side

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.

Hot Pickle Smashed Potatoes

Ingredients

  • 1½ lb small potatoes (baby Yukon Gold or small red), scrubbed

  • ½ cup pickle brine (from your favorite jar)

  • Water, enough to cover the potatoes by about 1 inch

  • 1 tsp kosher salt (for the cooking water)

  • 2–3 Tbsp olive oil, divided

  • 2–3 Tbsp Spiceology Hot Pickle Seasoning

  • 1 tsp garlic powder

  • ½ tsp black pepper

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  • Flaky finishing salt

  • Chopped fresh dill or parsley

  • Grated Parmesan or shredded cheddar

  • A squeeze of lemon

  • A dollop of sour cream for serving

Directions

  1. 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.

  2. 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.

  3. Simmer until the potatoes are fork-tender — a paring knife should slide in with no resistance — about 15–20 minutes depending on size.

  4. 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.)

  5. 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.

  6. Bake, without flipping, for 22–30 minutes, or until the edges are deeply golden and crisp and the tops look lacquered.

  7. 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.