Simple Dill Pickle French Fries

If you ask me, dill pickle french fries are pure snack genius.

These crispy fries get a tangy twist that pickle lovers will go crazy for. The salty, briny flavor hits all the right spots when you’re craving something different from regular fries.

They’re coated in pickle juice and seasoning, then baked until golden. A sprinkle of dill and garlic powder makes them taste like your favorite dill pickles in fry form.

It’s the kind of snack that disappears fast at parties, and honestly makes a great side dish for burgers or sandwiches too.

What Kind of Potatoes Should I Use?

Russet potatoes are definitely your best bet for these dill pickle fries since they have a high starch content that creates that perfect fluffy interior and crispy exterior we all love. You could also use Yukon Gold potatoes if that’s what you have on hand, though they’ll give you a slightly creamier texture and won’t get quite as crispy. Avoid waxy potatoes like red potatoes or fingerlings for this recipe, as they tend to stay dense and won’t give you that classic fry texture. When picking out your russets, look for ones that feel firm and heavy for their size, without any green spots or soft areas.

Options for Substitutions

This fun twist on fries has some room for swaps, though the pickle juice is really what makes them special:

• Russet potatoes: You can use Yukon gold potatoes instead, but russets really give you the best crispy exterior and fluffy interior. If using Yukon, they might be a bit less crispy but still tasty.
• Dill pickle juice: This is the star ingredient that shouldn’t be skipped! If you’re out of dill pickle juice, try bread and butter pickle juice for a sweeter version, or even sauerkraut juice for a tangy twist.
• Dried dill: Fresh dill works great too – use about 1 tablespoon of chopped fresh dill instead of the dried. You could also try dried parsley or even some dried ranch seasoning for a different flavor.
• Garlic powder: Onion powder makes a good substitute, or you can use 2-3 cloves of fresh minced garlic mixed right into the pickle juice.
• Kosher salt: Regular table salt works fine – just use a bit less since it’s more concentrated than kosher salt.

Watch Out for These Mistakes While Cooking

The biggest mistake when making dill pickle fries is skipping the soaking step – your potatoes need at least 30 minutes in that pickle juice to actually taste like pickles, not just regular fries with a hint of dill.

Another common error is not drying the potatoes thoroughly after their pickle juice bath, which can lead to soggy fries that won’t crisp up properly in the oven or fryer.

Don’t forget to cut your potatoes into even-sized pieces (about 1/2 inch thick) so they cook at the same rate, and if you’re baking them, make sure your oven is fully preheated to 425°F before they go in.

For extra crispy results, give the fries a quick toss halfway through cooking and resist the urge to overcrowd your baking sheet – the fries need space to get golden and crispy on all sides.

What to Serve With Dill Pickle French Fries?

These tangy fries are perfect alongside a juicy burger or crispy fried chicken sandwich since the pickle flavor complements those classic comfort foods so well. I love serving them with a creamy ranch or garlic aioli for dipping, which balances out the salty-sour punch from the pickle juice. They also make a great side for BBQ pulled pork or grilled hot dogs at summer cookouts. For a lighter option, try them with a turkey club sandwich or even as a fun side to fish and chips for an extra pickle kick.

Storage Instructions

Store: These dill pickle fries are best enjoyed fresh and crispy right out of the oven. If you have leftovers, store them in the fridge in an airtight container for up to 3 days. Just keep in mind they won’t be as crispy as when they were first made.

Freeze: You can actually freeze these fries after the initial baking but before they get super crispy. Let them cool completely, then freeze on a baking sheet before transferring to a freezer bag for up to 2 months. This way you can pull out just what you need for a quick side dish.

Reheat: To bring back some of that crispiness, pop leftover fries in a 400°F oven for about 5-8 minutes or use an air fryer for 3-4 minutes. The microwave will make them soggy, so stick with dry heat methods to get them tasting good again.

Preparation Time	15-30 minutes
Cooking Time	25 minutes
Total Time	2-4 hours 45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 8-10 g
• Fat: 0-1 g
• Carbohydrates: 80-90 g

Ingredients

For the fries:

• 2 lb russet potatoes (peeled and cut into 1/4-inch fries)

For the dill pickle infusion:

• 1 tsp dried dill weed (I use McCormick brand)
• 3/4 cup dill pickle brine
• 1 tsp granulated garlic

For finishing:

• 1/2 tsp kosher salt (Diamond Crystal Kosher Salt is great for even seasoning)

Step 1: Prepare the Potatoes

• 2 lb russet potatoes (about 2 large)

Rinse the russet potatoes thoroughly under cold water and pat them dry with paper towels.

Cut the potatoes into matchstick-sized fries and place them in a large bowl.

Cover the bowl with a damp paper towel to prevent the potatoes from browning while you prepare the brine.

Step 2: Make the Dill Pickle Infusion

• 3/4 cup brine from dill pickles
• 1 tsp granulated garlic
• 1 tsp dried dill weed

In a small saucepan, combine the brine from dill pickles, granulated garlic, and dried dill weed.

Heat the mixture over medium flame just until it begins to simmer, releasing the flavors into the brine.

Remove the saucepan from the heat.

For extra depth, I sometimes let the mixture steep an additional 5 minutes off the heat before using.

Step 3: Marinate the Potatoes

• potato matchsticks from Step 1
• pickle brine mixture from Step 2

Remove the damp paper towel from the cut potatoes in the bowl.

Carefully pour the hot pickle brine mixture from Step 2 over the potatoes, ensuring they are well-covered.

Let the potatoes marinate by refrigerating them for 2 to 4 hours; this will infuse the fries with plenty of dill pickle flavor.

Step 4: Preheat Oven and Prepare Baking Sheets

Preheat your oven to 450°F (232°C).

While the oven heats, coat two baking sheets with cooking spray or line them with parchment paper and set them aside.

Step 5: Arrange and Bake the Fries

• marinated potatoes from Step 3

Once the potatoes have marinated, reserve 1/4 cup of the brine.

Arrange the marinated potato matchsticks evenly on the prepared baking sheets, leaving space between each fry so they crisp up.

Bake in the preheated oven for 25 minutes, flipping the fries halfway through to ensure even browning.

I find that rotating the pans also helps get the fries extra crispy.

Step 6: Finish and Serve the Fries

• 1/4 cup reserved pickle brine from Step 5
• 1/2 tsp kosher salt
• extra dried dill weed (from 1 tsp dried dill weed, optional)

While the fries bake, pour the reserved 1/4 cup of pickle brine into a spray bottle.

When the fries are done, remove them from the oven and give them a light mist of the brine for extra tanginess.

Finally, sprinkle the hot fries with kosher salt and a bit more dill weed before serving.

For a more pronounced dill flavor, I love to add a pinch of fresh dill right before eating!