P.I.C.K.L.E — do you know what that means?
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.
If you’ve ever had malt vinegar on fries before, you can’t roll your eyes too hard on this one. Pickle juice is vinegar after all. Vinegar spiked with awesome … and dill.
I actually got inspired by the first recipe I ever did for Food & Nutrition magazine, these Salt & Vinegar Rutabaga Fries. I ate a lot of rutabaga fries in the process, so this one was a little more streamlined.
So if you have a sad, empty jar of pickles, remember that it’s not actually empty. Put that jazzy juice to good use with none other that a baked french fries recipe you will never, ever, ever forget.
Dill Pickle Baked French Fries
- 2 lbs (about 2 large) russet potatoes
- ¾ cup dill pickle juice
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- ½ teaspoon kosher salt
- Rinse potatoes and pat dry. Cut into matchsticks, and set aside in a large bowl with cover.
- In a small saucepan, add pickle juice, garlic powder and dill. Heat over medium flame until mixture begins to simmer.
- Remove from heat, and pour mixture over potatoes.
- Refrigerate 2-4 hours.
- Preheat oven to 450°.
- Coat two baking sheets with cooking spray and set aside.
- Reserve ¼ cup of the pickle juice mixture, and transfer potatoes to baking sheets.
- Bake fries for 25 minutes, flipping halfway through cooking.
- Add pickle juice to a spray bottle.
- Remove fries from oven, and spray with pickle juice.
- Sprinkle with salt and additional dill before serving.
- I used a spray bottle to add extra dill pickle juice (aka flavor) to the fries. If you don’t have a spray bottle, a basting brush can be used instead.
- The longer the potatoes marinate, the more flavor. Four hours is best, but at least two hours will work, too.
- Serve fries immediately after baking to avoid getting them too soggy.