The Best Dill Pickle Fries (Gluten Free, Vegan)

Prep: 5 minutesCook: 50 minutesTotal: 55 minutes
Yield: serves 2Category: Soups/Sides
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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.

If you are a fan of these dill pickle fries you may also like my Chimichurri Smashed Potatoes which you can find here or my Lemon & Rosemary Wedges recipe here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 4 medium to large sized potatoes
  • 4 tbsp juice/ brine from a pickle jar
  • 2 pickles (optional)
  • 1 handful fresh dill
  • 1 tsp garlic salt
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • drizzle olive oil


  1. Slice the potatoes into thick wedges and add to a large mixing bowl
  2. Pour the olive oil and juice from the pickle jar into the bowl and mix well so the liquid coats each of the fries
  3. Roughly chop the dill and add half of it to the mixing bowl along with the garlic salt, sea salt and pepper. Mix well
  4. Remove the fries from the bowl and arrange on a lined baking tray. Use a pastry brush to dab any leftover liquid onto the fries when they are on the tray
  5. Bake the fries in a preheated oven for 20 minutes at 180 degrees Celsius
  6. Remove the fries from the oven, give the tray a little shake to ensure everything cooks evenly and return to the oven for another 20 minutes
  7. Repeat this process and return to the oven to cook for another ten minutes or until crisp
  8. Scatter additional sea salt and black pepper across the fries
  9. Serve topped with the remaining dill and the chopped pickles if you are choosing to use them


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