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Calling all dill pickle lovers! These potato wedges are crispy on the outside, while being tender and flaky on the inside, with a hint of delicious dill pickle flavoring! The perfect appetizer or side dish to grilled chicken or burgers! #dillpickle #potatowedges #appetizer | https://withpeanutbutterontop.com

Roasted Dill Pickle Potato Wedges

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!
Course Appetizer, Side Dish
Cuisine American
Keyword Baked Potato Wedges, Dill Pickle, Potato Wedges, Roasted Dill Pickle Potato Wedges
Prep Time 10 minutes
Cook Time 35 minutes
Marinade Time 2 hours
Total Time 45 minutes
Servings 6 servings
Calories 242kcal
Author Samantha Buckner


Dill Pickle Fries:

  • 2 lbs yukon gold potatoes, or baby reds, russet potatoes - sliced into even wedges
  • 2 cups dill pickle juice
  • 3 tbsp olive oil
  • 1/2 tsp garlic powder
  • 2-3 tbsp freshly chopped dill, add to your taste preference
  • 1/2 tsp salt, more or less - to taste
  • 1/4 tsp black pepper, more or less - to taste

Dill Pickle Dip:

  • 1 cup 2 % plain Greek yogurt
  • 3 oz cream cheese, softened at room temperature
  • 2 tbsp dill pickle juice, more or less - to your taste preference
  • 2 tbsp fresh dill, more or less - to your taste preference
  • salt and pepper, to taste
  • 1 -2 dill pickles, finely chopped (if desired)


  • 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.


  • 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.


Serving: 1serving | Calories: 242kcal | Carbohydrates: 26g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 1523mg | Potassium: 691mg | Fiber: 3g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 17.2mg | Calcium: 96mg | Iron: 5mg