Roasted Dill Pickle Potato Wedges

A mouthwatering, crispy snack infused with tangy dill pickle juice, perfect for sharing or enjoying as a personal treat.

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Prep Time 2

Cook Time 40

Total Time 2 40

Servings: 4 people

Course: Appetizer, Side Dish, Snack

Cuisine: American

Calories: 300

For the potato wedges

2 lbs Yukon Gold potatoes (or baby reds, russet potatoes) sliced into even wedges These potatoes are the stars of your dish; their creamy texture cooks to a perfect crispy finish in the oven.
2 cups dill pickle juice Adds a savory tang that infuses the potato wedges with flavor.
3 tbsp olive oil Provides richness and helps achieve that golden-brown exterior.
1/2 tsp garlic powder Adds aromatic depth and a subtle kick.
2-3 tbsp freshly chopped dill Enhances the pickle’s flavor, giving the dish a fresh, herbal note.
1/2 tsp salt Enhances the flavors of the potatoes; adjust to taste.
1/4 tsp black pepper Adds a slight heat, balancing the dish.

For the dill pickle dip

1 cup 2% plain Greek yogurt This creamy base gives your dip a satisfying, luscious feel.
3 oz cream cheese (softened at room temperature) Makes the dip extra creamy and rich.
2 tbsp dill pickle juice (more or less to taste) For a stronger pickle flavor in your dip.
2 tbsp fresh dill (more or less to taste) To add a touch of brightness and freshness.
to taste salt and pepper To taste, rounding out the flavors.
1-2 dill pickles (finely chopped, if desired) For added crunch and dill flavor in the dip.

Preparation

Begin by placing your sliced potato wedges into a large bowl or square baking dish. Pour the dill pickle juice over the wedges, ensuring they are fully submerged. Cover with a lid or plastic wrap, and refrigerate for at least 2 hours.
Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper.
After marination, drain the potatoes and thoroughly dry them using paper towels. In the same bowl, combine the potatoes with olive oil, garlic powder, freshly chopped dill, salt, and pepper. Toss until the wedges are evenly coated.

Cooking

Spread the potato wedges out on the lined baking sheet in a single layer without overlapping.
Bake your potato wedges for 35-40 minutes, flipping them halfway through after 20 minutes.
During the last 10 minutes of baking, prepare the dill pickle dip by combining Greek yogurt, softened cream cheese, dill pickle juice, chopped fresh dill, salt, and pepper in a bowl. Adjust seasoning to taste.
Once your potato wedges are golden-brown and crispy, remove them from the oven. Garnish with additional fresh dill, a spritz of dill pickle juice, and a sprinkle of Parmesan cheese, if desired.

For an even crispier texture, consider soaking the potato wedges in cold water for 30 minutes before marinating.