Place the sliced potato wedges into a large bowl or square baking dish and cover with the dill pickle juice. Cover with a lid or plastic wrap and place into the refrigerator to marinade for a minimum of 2 hours, or up to 3 hours.
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper (you may need two prepared baking sheets depending on how many servings you make).
Drain the potatoes and pat completely dry with a few paper towels. To the same bowl, add the oil, garlic powder, dill, and salt and pepper. Toss to thoroughly coat the potatoes.
Add the wedges to the baking sheet, forming a single layer, making sure that none overlap.
Bake for 35-40 minutes, removing to flip after 20 minutes an checking at 30-35 minutes. Baking time will depend on how thickly cut your wedges are.
During the last 10 minutes of baking, mix together all ingredients for the dill pickle dip. Taste test and adjust the pickle juice, salt, and pepper to your taste preferences. If you like a lot of dill pickle flavoring, I recommend adding more juice and even 1-2 chopped up dill pickles. Refrigerate any leftover dip.
Garnish wedges with additional dill, a spritz of dill pickle juice, and parmesan cheese. Best served fresh out of the oven.