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Michael Solomonov, author of Israeli Soul and the chef at Zahav in Philadelphia, is a big believer in limiting waste in the kitchen. For our "Bottom of the Jar" (using the last drop) episode, he shared a genius way to make use of pickle brine, which people generally throw away. He combines it with sliced potatoes for about an hour before roasting them, and the brine lends lots of flavor.
Pickle brine is also great for tenderizing meat and brining hard-boiled eggs and veggies, in salad dressing and dirty martinis and much more!
For more recipes from our "Bottom of the Jar" episode, check out Michael's Fattoush Salad and Duff Goldman’s White Chocolate Gingersnaps.
Ingredients
- 3 large Yukon Gold potatoes
- 2 cups pickle brine
- ¼ cup grapeseed or canola oil
- 1 batch Tehina Ketchup without the harissa
Yield
Serves: 4
Preparation
Cut the potatoes into wedges and combine with the pickle brine in a large bowl or jar. Cover with plastic wrap and refrigerate for 1 hour.
When you're ready to cook the potatoes, preheat the oven to 400°F.
Drain the potatoes thoroughly and pat dry with paper towels. Toss with the oil and arrange on a sheet pan. Bake until crispy and tender, rotating the pan once, 25 to 30 minutes. Transfer to a bowl and serve with tehina ketchup.