These tasty dill pickle fries are simple to make and are a great way to jazz up any meal! I am always trying to come up with ways to reduce waste and this is a great way to use up the juice, (or brine), from the pickle jars once you have eaten all of the pickles.
Personally I love these with a burger and a little bit of salad on a Friday night but they are pretty versatile and work with a whole host of meals! The flavours in the recipe are quite subtle meaning you can pair them with strong flavours and your tastebuds won’t be overwhelmed.
I love the salty, vinegary and sweet flavour that pickles, or gherkins as we call them here in the UK, have and think they are complimented really well by the light and fresh taste of dill which just so happens to be my favourite herb. Chips felt like the natural and most obvious choice of vessel for this recipe because potatoes have such a subtle flavour and they’re not overpowering. That and the fact that fries go with pretty much everything!
I do not parboil these fries before baking them in the oven as they seem to take on more flavour from the pickle juice or brine that way. If you wanted to you could marinate these fries in the dill and pickle juice mixture before tipping out onto a tray to help them absorb maximum flavour, however I do not really think this is necessary.
I always oven bake my fries so this is the cooking method I have noted for this recipe, however, if you prefer to cook your fries in an air fryer then you could always use that instead.
As mentioned, I love fresh dill and use quite a lot in this recipe. If you wanted to reduce the amount used by either halving the quantity or not adding any extra to the fries once cooked then you can. Similarly, if you do not want the pickle flavour to be overwhelming do not add any chopped pickles to the fries when serving.
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