If you’re a dill pickle lover, then this Roasted Dill Pickle Potato Wedges recipe should be the next item on your list to make! Potato wedges that are perfectly crispy on the outside while being flaky and tender on the inside, with a hint of dill pickle flavors.
Served with a dill pickle dip, these potato wedges make for the perfect appetizer or side dish this grilling season!
THE PERFECT APPETIZER OR SIDE DISH
If you’re looking for a new way to spice up or flavor your basic potato wedges or french fries – then you need to try it with dill pickle flavorings! Stop throwing out your pickle juice and start using it to dill-pickle your fries or even use it to brine meats. Adds so much flavor.
Dill pickle flavoring? Yep. Never tried it? That’s ok! If you have ever had salt and vinegar or malt vinegar on fries, then the combination of dill and pickle may be right up your taste bud alley. Pickle juice is essentially vinegar after all.
The inspiration for this idea came from a trip my husband and I took up to Northern Michigan. We found this cute little restaurant where we indulged in one of the best burgers we have ever had, as well as the yummiest dill pickle chicken pizza. I had never thought to flavor anything with dill pickle before.
Mind you, I have had dill pickle chips, but it never crossed my mind to utilize it with one of my own recipes. So, you could say my taste buds hit a light bulb affect after my pizza indulgences!
If you have a nearly empty jar of pickles, use that juice (& even the pickles) to make these Roasted Dill Pickle Potato Wedges!
INGREDIENTS NEEDED TO MAKE THESE POTATO WEDGES
Full recipe with directions can be found via the printable recipe card below. Scroll down! 🙂
- Potatoes: Russet, Baby Reds, or Yukon Gold
- Olive oil
- Seasonings: garlic powder, fresh dill weed, black pepper, and salt
- Dill pickle juice
- 2% plain Greek yogurt
- Cream cheese
- Chopped dill pickles (if preferred)
That’s it! A simple recipe that requires very few ingredients and is guaranteed to be a hit with you and your guests!
COOKING TIPS:
- 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.
- These fries are best served right out of the oven.
TOOLS USED TO MAKE THESE POTATO WEDGES
- Herb Scissors – my favorite kitchen gadget! Makes chopping herbs SO simple. I will never go back to a cutting board and knife.
- Baking Sheets – I’ve always use Wilton and love them! Line them with some parchment sheets with this recipe for easy cleanup!
- Parchment Sheets – pre-cut parchment paper sheets that you grab and place directly on the baking sheet. No measuring needed.
MORE SIDE DISHES & APPETIZERS YOU MAY LOVE
- Cajun Roasted Cauliflower with Cheese Sauce
- Crispy Firecracker Cauliflower Bites
- Buffalo Chicken Garlic Bread
- Party Grazing Snack Tray
- Baked Parmesan Crusted Ravioli Bites
STILL HUNGRY? FIND ME ON:
FACEBOOK | TWITTER | INSTAGRAM | PINTEREST
Roasted Dill Pickle Potato Wedges
Ingredients:
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))
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.
Love the way this looks! Cannot wait to make this at home. Great recipe!
Thank you, Billy! Hope you enjoy!
I used another recipe for this and though they were good, i felt they needed more dill pickle flavor so i am trying yours next time.
Hey Sue! Hope you enjoy this one! If you’re a major dill lover (like me), error on the side of adding more after they have baked! 🙂