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Dill-infused roasted potato wedges served in a rustic bowl.

Roasted Dill Pickle Potato Wedges

These Roasted Dill Pickle Potato Wedges are crispy, tender, and infused with the bold flavor of dill pickles, making them a delightful side dish or snack.
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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
  

For the potato wedges
  • 2 lbs Yukon Gold potatoes Starchy and creamy, perfect for fluffy interior and crispy exterior.
  • 2 cups dill pickle juice For marinating the potatoes.
  • 3 tbsp olive oil Adds richness and assists in crisping.
  • 1/2 tsp garlic powder Infuses potatoes with warm flavor.
  • 2-3 tbsp freshly chopped dill Enhances the pickle taste.
  • 1/2 tsp salt Adjust to taste.
  • 1/4 tsp black pepper Adds a hint of heat.
For the dill dip
  • 1 cup 2% plain Greek yogurt Forms the base of the dip.
  • 3 oz cream cheese Soften for a creamy dip.
  • 2 tbsp dill pickle juice Enhances the flavor of the dip.
  • 2 tbsp fresh dill Adds freshness to the dip.
  • 1-2 dill pickles, finely chopped (optional) For extra crunch and flavor.

Method
 

Marinate the Potatoes
  1. Place the sliced potato wedges into a large bowl or baking dish and pour the dill pickle juice over them. Cover and refrigerate for 2-3 hours.
Preheat and Prepare
  1. Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
Drain and Dry
  1. Once the potatoes are marinated, drain the excess pickle juice and pat the potatoes dry with paper towels.
Flavor the Wedges
  1. In the bowl, add olive oil, garlic powder, dill, salt, and pepper. Toss the potatoes to coat them evenly.
Bake the Wedges
  1. Spread the seasoned wedges on the prepared baking sheet in a single layer. Bake for 35-40 minutes, flipping halfway through.
Prepare the Dill Dip
  1. In a bowl, mix Greek yogurt, cream cheese, dill pickle juice, fresh dill, and optional chopped dill pickles. Stir to combine.
Garnish and Serve
  1. Once wedges are golden and crispy, remove from the oven and garnish with fresh dill, a spritz of dill pickle juice, and Parmesan cheese. Serve hot with the dip.

Notes

For extra crispy wedges, toss in cornstarch before adding oil and seasonings. Marinate larger batches for gatherings.