Prep: 15 mins + 1 hour to brine

Cook: 20 mins

Serving: makes 4-6 servings


  • 3 russet potatoes
  • 1 cup dill pickle juice, any variety
  • olive oil
  • 1/4 cup fresh dill, chopped
  • 2 tsp garlic salt
  • salt and pepper to taste



Cut potatoes into ¼ “ slices using a wedge cutter (if available).  Soak cut potatoes in pickle juice and add ice cold water to cover all the potatoes. Let sit for 1 hour.  Preheat oven to 425* the last 15 mins.


Drain potatoes from juice.  Pat dry. Drizzle the slices with olive oil, just enough to coat.  Mix spices and fresh dill in a small bowl.  Sprinkle over potatoes.  Using hands, gently toss until well mixed.


Line a baking sheet with parchment paper and distribute potatoes onto the sheet.  Do not overlap.  I recommend making in batches for the crispiest potatoes.  Bake at 425* for 10 mins.  Turn and bake an additional 10 mins or longer, depending on thickness.  


Serve hot with ranch or ketchup.