Dill Pickle Baked French Fries Recipe -- A healthy, homemade french fry for pickle lovers! No added oils or fats, and oven baked to crispy perfection.
If you are a pickle lover, you'll understand. If you're not, you're probably not even reading this sentence right now. The limit does not exist when it comes to pickle-fying any and everything. As the saying goes, fries before guys.
What makes these pickle french fries delicious and healthy
- russet potatoes
- dill pickle juice
- garlic powder
- dried dill
- kosher salt
How to make this Dill Pickle Baked French Fries Recipe
Rinse and pat dry 2 large russet potatoes, and cut into matchsticks. Set aside in a large bowl, and cover with a damp paper towel.
Heat a small saucepan over medium heat. Add ¾ cup of dill pickle juice, 1 teaspoon garlic powder, and 1 teaspoon dried dill. Heat until it reaches a gentle simmer. Remove from heat, uncover potatoes, and pour pickle juice mixture over potatoes. Refrigerate for 2-4 hours.
Preheat oven to 450°F. Coat two large baking sheets with cooking spray, or cover with parchment paper, and set aside. Reserve ¼ cup of the pickle juice marinade, and drain the rest off the potatoes. Spread potatoes evenly on prepared baking sheets, and bake for 25-30 minutes, flipping halfway through cooking.
Add reserved pickle juice to a spray bottle. If you don't have a spray bottle, you can also use a pastry brush to coat fries. Once fries come out of the oven, coat with pickle juice mixture, and sprinkle with ½ teaspoon of kosher salt, and extra dried dill if desired. Serve immediately.
- Using a spray bottle to coat hot fries with pickle juice gives them extra pickle flavor without making them too soggy.
- Top with chopped dill pickles for even more pickle-ness!
- Don't crowd potatoes too close while baking. Giving them enough space helps to make them extra crispy.
My fries came out soggy. What happened?
One of two things. One - You could have crowded the potatoes too close on the baking sheets. Giving them enough space in between helps make them crispy rather than steaming. If you need an extra baking sheet to give them enough space, use it. Two - You could have coated them in too much pickle juice. This is why I prefer using a spray bottle to coat them evenly without using too much liquid. If you can, I highly suggest getting a cheap spray bottle to use.
How long do these fries keep for?
I really suggest making these immediately before serving, as fries homemade or from a restaurant are far inferior when reheated. If really needed, you can store them in the refrigerator for up to 3 days, and are best reheated in the oven instead of the microwave to keep them crispy.
These fries don't have enough pickle flavor for me. How do I add more?
The longer you marinate the fries, the stronger pickle flavor they will have. You could also coat with additional dried dill and garlic powder when sprinkling with salt after they are baked. For even MORE, serve topped with chopped dill pickles for the ultimate dill pickle fry experience.
Money-Saving Tips for this Dill Pickle Baked French Fries Recipe
Buy in bulk. Purchase your russet potatoes in a larger bag instead of individually for a better bargain.
Buy store brand. Go for store brand pickles (if you're not brand loyal). They tend to be less expensive. You can also shop for which pickles are on sale that week.
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Did you make this recipe? Leave me a comment and a rating to let me know how it came out!