Don’t throw out your pickle juice! Save it for making the tastiest french fries ever!
- 1 + ½ pounds russet potatoes (pick long ones for this)
- 3 cups pickle juice (I use refrigerated kosher garlic dill)
- olive oil
- garlic powder
- sea or kosher salt and fresh black pepper
- dried dill weed
- Wash the potatoes and cut into shoestring fries by hand or with a mandolin. You can peel them or not, it's up to you. Place them in a large, heat-proof bowl.
- Meanwhile, add the pickle juice to a medium saucepan over medium-high heat and bring to a boil.
- Pour the hot juice over the potatoes. If they aren't completely covered in juice boil water and
- pour it over them just until they are completely submerged. Gently mix it up so the pickle juice and water combine. Cover with foil.
- Once the potatoes have cooled refrigerate overnight or for at least 2 hours.
- Preheat the oven to 425 degrees F. Lightly grease a large baking sheet with olive oil from edge to edge.
- Drain the fries in a colander and pat them dry with paper towels. Don't rinse them.
- Place them on the baking sheet and drizzle with 1 - 2 teaspoons olive oil. Use your hands to massage it all over the fries then spread them out in one layer.
- Sprinkle garlic powder, light salt, and pepper over them.
- Bake 8 - 12 minutes until lightly browned on the bottom then flip and bake 8 - 10 minutes longer or until they have golden brown spots on them. Taste test one of them to check for doneness.
- Sprinkle with a little dill to finish and serve with more salt and pepper to taste plus ketchup for dipping.
To really get the pickle flavoring into the fries you have to boil the juice first then pour it over the uncooked fries.
The heat helps it sink right into the middles rather than just coating the outside like a seasoning. It’s a method I learned when I made these salt and vinegar roasted potatoes.
The fries have to soak in the brine for a few hours – the longer the better – or overnight in the fridge. If you can stand to wait.
Drain them when you’re ready to bake but don’t rinse them off. Sprinkle with a little garlic powder, light salt, and black pepper. Bake or fry, whichever you prefer – these are baked.
Keep in mind this is more method than precision – you can use any cut of potato – even cubes. I think the juice from refrigerator pickles works better than the pantry type.
Out comes golden brown fries that have subtle hints of pickle shining through in every bite touched by a little garlic and dill.
So delicious, you don’t even need to dunk them in anything.
Now excuse me while I go eat some pickles!
I NEED more juice.