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Crispy dill pickle potato wedges served with dipping sauce

Roasted Dill Pickle Potato Wedges

A delightful twist on a classic side dish that combines crispy potato wedges with tangy dill pickle flavor, perfect for any casual dinner or gathering.
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Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Potato Wedges
  • 2 lbs Yukon gold potatoes, sliced into wedges You can also use baby reds or russet potatoes.
  • 2 cups dill pickle juice Main ingredient adding tangy flavor.
  • 3 tbsp olive oil Helps achieve a golden exterior.
  • 1/2 tsp garlic powder Adds a hint of garlic flavor.
  • 2-3 tbsp fresh dill, chopped Adds freshness to the wedges.
  • 1/2 tsp salt Enhances the flavors.
  • 1/4 tsp black pepper Adds a grounding spice.
Dill Dip
  • 1 cup 2% plain Greek yogurt Creamy base for the dip.
  • 3 oz cream cheese, softened Adds richness and smooth texture.
  • 2 tbsp dill pickle juice Enhances the pickle flavor.
  • 2 tbsp fresh dill For additional freshness.
  • salt and pepper (to taste) Final seasoning.
  • 1-2 dill pickles, finely chopped (optional) Boosts pickle flavor in the dip.

Method
 

Preparation and Marination
  1. Place sliced potato wedges in a large bowl or baking dish and cover with dill pickle juice. Cover the dish and refrigerate for 2 to 3 hours.
Preheat the Oven
  1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
Prep the Potatoes
  1. Drain and pat the marinated potatoes dry with paper towels. In the mixing bowl, add olive oil, garlic powder, chopped dill, salt, and black pepper. Toss to coat.
Bake the Potatoes
  1. Arrange the coated potato wedges in a single layer on the prepared baking sheet. Bake for 35-40 minutes, flipping halfway through, until golden brown.
Prepare the Dill Dip
  1. While the wedges are roasting, combine Greek yogurt, softened cream cheese, dill pickle juice, and fresh dill in a bowl. Season with salt and pepper to taste.
  2. Optionally, add finely chopped dill pickles to the dip for extra flavor. Refrigerate any leftovers.
Serve
  1. Garnish the roasted potato wedges with fresh dill and a light spritz of dill pickle juice before serving.

Notes

For crispier wedges, avoid overcrowding on the baking sheet. Soaking overnight in dill pickle juice will enhance flavor.