Ingredients:

• 2 lbs baby potatoes
• 4 Tbsp olive oil
• 1 tsp onion powder
• 3 Tbsp dill pickle juice (refrigerated dill pickles)
• Garlic, dill fronds and spices from pickle jar
• Salt & pepper to taste
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 lemon, halved
• Small wedge of parmesan cheese

Instructions:

1. Preheat oven to 450 F.
2. Par-boil (partially cook) any type of small, baby potatoes with their skins on for about 20 minutes in  salted water.  Once fork tender, drain.

3. Place potatoes on a rimmed sheet pan and use bottom of a glass to gently but firmly press down on potatoes to “smash” them.
4. Drizzle smashed potatoes with olive oil, sprinkle with salt, pepper, garlic and onion powder.
5.  Drizzle pickle juice and sprinkle each potato with a little of the pickle herbs and spices that are in the pickle jar.
6. Bake until potatoes are super crispy. I recommend flipping them halfway through so that both sides get a nice golden-brown color. 
7. Cook on one side for about 15 minutes and cook on the other side for another 15-20 minutes. At the 15-minute mark add a lemon, cut side down to baking sheet.
8. Remove lemons and raise oven to broil potatoes for 2 minutes.
9. When potatoes are done, squeeze some caramelized lemon over crispy potatoes.
10. Sprinkle them with a little more salt and grate cheese over the top.
11. Enjoy!