Dill Pickle Roasted Potatoes
This dill pickle roasted potato dish combines the tangy, savory flavors of dill pickles with the creamy richness of ranch dressing and the crunch of garlic herb breadcrumbs, creating a satisfying and flavorful meal or side dish.
Serves4
Ingredients
Air Fried Dill Pickle Potatoes
- 1 lb. Farmer's Promise potatoes, cut into 6 pieces
- 2 tbsp. avocado oil
- 2 tbsp. dill pickle seasoning
Poblano Ranch Dressing
- 1½ c. sour cream
- 1 c. buttermilk
- 1 c. mayonnaise
- 4 oz. Diced Poblano Peppers, canned can substitute Diced Green Chilies
- 1½ tbsp. white vinegar
- 2 tsp. lemon juice, freshly squeezed
- 2 tsp. fine sea salt
- 1 tsp. minced garlic
- 1 tsp. onion powder
- 1 tsp. dill, dried
- 1 tsp. parsley, dried
- ½ tsp. garlic powder
- ½ tsp. ground black pepper
Garlic & Herb Breadcrumbs
- 2 tbsp. unsalted butter
- 1 tsp. minced garlic
- 1 c. Panko breadcrumbs
- 1 tbsp. fresh dill, chopped
- 1 tbsp. fresh parsley, chopped
- 1 tbsp. fresh chives, chopped
Instructions
- In a bowl, combine potatoes, oil & seasoning. Toss until coated; transfer to air fryer & cook at 425°F for 14-16 minutes, tossing halfway.
- Combine ingredients for Poblano Ranch Dressing in a separate bowl & whisk together; set aside.
- For breadcrumb mixture, melt butter over medium-high heat; add garlic & cook until fragrant, 1-2 minutes. Stir in breadcrumbs & continue to stir until well-toasted, about 4-5 minutes. Remove from heat & cool for 2 minutes; add fresh herbs & toss together.
- Portion out potatoes & drizzle with Poblano Ranch; top with garlic & herb breadcrumbs. Serve immediately.