Crispy on the outside and flaky on the inside - with the most delicious dill pickle seasoning! Baked, not fried, making them a delicious, guilt-free indulgence!
2lbsyukon gold potatoes, or baby reds, russet potatoes - sliced into even wedges
2cupsdill pickle juice
3tbspolive oil
1/2tspgarlic powder
2-3tbspfreshly chopped dill, add to your taste preference
1/2tspsalt, more or less - to taste
1/4tspblack pepper, more or less - to taste
Dill Pickle Dip:
1cup2 % plain Greek yogurt
3ozcream cheese, softened at room temperature
2tbspdill pickle juice, more or less - to your taste preference
2tbspfresh dill, more or less - to your taste preference
salt and pepper,to taste
1-2dill pickles, finely chopped (if desired)
Instructions
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.
Notes
I recommend marinating the fries in the dill pickle juice for 2-3 hours, with a minimum of 2 hours. The longer they marinade, the more flavorful they will be.
If you're a huge pickle fan and want even more pickle flavoring, use a spray bottle to add extra dill pickle juice when they come out of the oven. If you don't have a spray bottle, use a brush.
When the wedges are done marinating, drain and pat them completely dry using a few paper towels. It helps to crispy them up if you remove a bit of excess moisture.
You can make the creamy dill pickle dip to accompany this or serve it with your favorite condiment: ketchup, mustard, etc.
POTATOES: You can use Yukon, Red, or Russet potatoes. Baking times may vary depending on how thickly cut your wedges are.DILL SEASONINGS: Like salt and pepper - add this to your taste preference. If you're unsure of how much you will like, I recommend adding 1 - 1 1/2 tbsp to the potatoes to bake. Add more as garnish if needed.DILL PICKLE JUICE: Same as dill, add this to your taste preference. Some may prefer a hint of flavoring, whereas others may prefer a flavor punch. I fall in the middle, which is what you will find in the ingredients listed above.DIP THICKNESS: The dip is on the thicker side, so if you prefer a thinner dip, you can use half and half or milk to thin it out to your desired consistency. This dip will thicken slightly when refrigerated.