Dill Pickle Crinkle Potatoes Your Family Will Love Forever

Dill Pickle Crinkle Potatoes are the kind of recipe that catches you off guard with how good it is. The first time I made them, it was just to use up a jar of pickle juice sitting in the fridge. My kids asked for seconds before I even sat down. Now it’s a staple around here, especially when we want something salty, crispy, and unexpected. If you love bold flavor and no-fuss cooking, you’re going to love this.

If you’re in the mood to add some extra protein to go with these potatoes, check out these juicy Feta-Stuffed Greek Chicken Meatballs. They’re full of flavor and come together just as easily.

Table Of Contents

What Are Dill Pickle Crinkle Potatoes

Bold flavor in a humble cut

Dill Pickle Crinkle Potatoes are thinly sliced crinkle-cut potatoes that get their bold flavor from a soak in dill pickle juice before baking. The result is a crispy, tangy, golden bite that’s anything but ordinary. This dish brings together the sharp vinegar snap of pickles and the comfort of roasted potatoes.

A snack that surprised my whole family

I first made Dill Pickle Crinkle Potatoes on a quiet afternoon with a few leftover potatoes and half a jar of brine. I didn’t expect much. But after the first batch, my kids grabbed them off the tray before they cooled. Even David said, “These are way better than fries.” Since then, it’s become a go-to snack in our house.

Why Dill and Potato Make the Perfect Match

The flavor combo you never expected to love

Dill Pickle Crinkle Potatoes are a perfect mix of cozy and bold. Potatoes bring that soft, comforting base while dill pickle juice adds sharp, zesty energy. The acidity cuts through the starch, and every crinkle catches flavor like a sponge. It just works.

Once the potatoes are roasted, you get a golden, crispy outside with a surprising pop of dill in every bite. It turns a basic side into something that actually makes people pause and ask what you did differently.

The day my kids became pickle fans

Sophie used to leave pickles untouched on her plate. But after trying Dill Pickle Crinkle Potatoes, she asked if I could make them again the next day. Lily started calling them her crunchy green fries. Even David, who usually skips anything vinegary, said this might be his new favorite potato recipe.

When I’m planning sides for a snack-style dinner, I’ll sometimes pair these with something like Broccoli Feta Chicken Fritters. It gives everyone a few fun things to reach for without turning on the stove twice.

Ingredients and Tools You’ll Need

Simple pantry staples with bold results

One of the best things about Dill Pickle Crinkle Potatoes is that the ingredient list is short and you probably have most of it already. No special seasoning blends or tricky prep. Just real food with real flavor.

Here’s what you’ll need:

• 4 to 5 medium Yukon Gold or Russet potatoes
• 1 cup dill pickle juice (from any jar you love)
• 1 tablespoon olive oil or avocado oil
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Sea salt and black pepper to taste
• Fresh dill for garnish (optional, but lovely)

The tool that makes the magic happen

A crinkle cutter is the only thing you might not already own. It’s inexpensive and gives the potatoes that fun ridged shape that holds onto all the flavor. If you don’t have one, a sharp knife works fine, but the texture won’t be quite the same.

You’ll also need a baking sheet or air fryer basket and a mixing bowl. That’s it.

In my kitchen, this recipe has turned into a quick go-to, especially on busy weeknights when the fridge looks empty but the pickle jar still has juice at the bottom.

Step-by-Step Recipe: Dill Pickle Crinkle Potatoes

Start with the soak

To make Dill Pickle Crinkle Potatoes, I usually begin by slicing the potatoes with a crinkle cutter. I like them about as thick as a coin, so they hold their shape. Once sliced, they go straight into a bowl with cold dill pickle juice. I leave them there while I prep the rest of dinner. Thirty minutes is plenty, but if you forget them for longer, even better. They soak up more of that punchy flavor.

Get them ready for the heat

After soaking, I drain the potatoes and give them a quick pat with a clean dish towel. Then I toss them with a splash of olive oil, a little garlic powder, onion powder, salt, and black pepper. I don’t go heavy on seasoning because the pickle juice already does the job.

Into the oven or the air fryer

If I’m using the oven, I preheat it to 425 and spread the potatoes out on a sheet pan. If I use the air fryer, I set it to 400 and cook them in batches. Either way, I flip them once and keep an eye on the edges. They’re usually done in 20 minutes or so. When they’re golden and a little blistered, they’re ready.

I usually let them cool just enough for the kids not to burn their fingers, then they’re gone within minutes.

For a fun twist that goes beyond potatoes, Sweet Potato Nachos with Ground Beef are another family favorite around here. The kids build their own trays and somehow manage to eat more veggies without noticing.

Amelia’s 7 Genius Tricks for Crispy Flavor

Trick 1: Pick the right kind of potato

For Dill Pickle Crinkle Potatoes, I usually reach for Yukon Golds. They hold their shape well and soak up the pickle flavor without getting mushy. Russets work too, but they crisp faster and can dry out if you’re not careful.

Trick 2: Use a crinkle cutter for texture and flavor

Crinkle cuts aren’t just cute. They give Dill Pickle Crinkle Potatoes more surface area, which means more room for that tangy brine to soak in. Every ridge holds flavor, and the texture gets golden and crisp.

Trick 3: Soak longer than you think

Even a short soak makes a difference, but if you can leave your potatoes in the pickle juice for an hour, the flavor goes deeper. Dill Pickle Crinkle Potatoes get their signature taste from this step, so it’s worth the time.

Trick 4: Pat them dry before baking

Too much moisture ruins the crunch. After soaking, I blot the slices gently with a clean towel. Dry potatoes mean crispier Dill Pickle Crinkle Potatoes, especially if you’re using the oven.

Trick 5: Crank the heat and preheat well

Always start with a hot oven or air fryer. I preheat the oven to 425 and let the sheet pan warm up too. This gives the bottom of the potatoes a jump start on crisping up.

Trick 6: Give them space on the pan

Don’t pile the slices on top of each other. Spread them out in a single layer with a bit of room between. If Dill Pickle Crinkle Potatoes are too close, they steam instead of roast.

Trick 7: Add something bright at the end

Once they’re out, I sometimes sprinkle fresh dill, a splash of vinegar, or even a little chili powder. It gives your Dill Pickle Crinkle Potatoes that little something extra that makes people ask for seconds.

Kid-Friendly Twists and Family Variations

Bite-size crinkles made for kids

When I want to make things extra fun for Lily and Sophie, I slice the potatoes into smaller crinkles. These mini Dill Pickle Crinkle Potatoes cook a little faster and are just the right size for dipping. Sophie dips hers in honey mustard, while Lily insists ranch is the only way to go. They’ve even started packing them in their lunchboxes cold, like crunchy little snacks.

A spicy version for David’s plate

David has always liked a little heat, so I usually take half the batch and toss them with a shake of red pepper flakes or smoked paprika. The spice works so well with the tang from the pickle juice. It’s his favorite version to eat while watching a game or grilling outside.

Cheese and crunch for texture lovers

One evening, I sprinkled a little sharp cheddar on top just before baking finished. The cheese melted into the ridges and crisped up at the edges. We all agreed it added something special. Another time, we crushed cornflakes and sprinkled them over the top for an extra crunchy layer. It sounds strange, but it totally worked.

Letting the kids be part of the process

In our kitchen, cooking is more fun when little hands help. The girls love to line up the potato slices or shake the seasoning in a big bowl. It’s messy sometimes, but worth it. Making Dill Pickle Crinkle Potatoes has become one of our go-to family kitchen moments, especially on weekends.

These potatoes go great with lighter veggie sides too. Don’t miss our Boursin Vegetable Bake if you want something creamy to balance the tang.

What to Serve With Dill Pickle Crinkle Potatoes

Perfect alongside simple mains

Dill Pickle Crinkle Potatoes go with just about anything. We’ve served them next to grilled chicken, baked salmon, even turkey sandwiches. They’re the kind of side that doesn’t try to compete, but still stands out on the plate. When I’m making burgers, especially with brioche buns and sharp cheddar, these potatoes are a must.

Great for casual nights or sharing platters

When we have movie night or friends over, I’ll make a big tray of Dill Pickle Crinkle Potatoes and put them out with dips. Ranch is always the first to go, but we’ve also used garlic aioli, spicy mustard, or even a little pickle juice mixed with mayo for a creamy drizzle. People snack on them like chips.

Pair with crunchy veggies or something creamy

To keep things balanced, I like to add fresh cucumber slices, coleslaw, or a big green salad. The brightness cuts the richness of the potatoes. If I’m feeling cozy, I’ll serve them next to mac and cheese. Dill Pickle Crinkle Potatoes bring enough zing to balance that creamy comfort.

A side that becomes the main event

Honestly, sometimes these potatoes are the whole meal. I pile them high on a plate, add a little protein on the side, and call it dinner. They’re filling, full of flavor, and get more compliments than whatever else I’ve made that day.

Storage, Reheating, and Make-Ahead Tips

How to store leftovers the right way

If you happen to have any Dill Pickle Crinkle Potatoes left after dinner, let them cool completely before storing. I keep them in a glass container lined with a paper towel to help absorb any moisture. They stay fresh in the fridge for up to three days, though they rarely last that long in our house.

The best way to bring back the crisp

Microwaving these potatoes will soften them, so I skip that. Instead, I reheat Dill Pickle Crinkle Potatoes in the air fryer or oven. Just a few minutes at 375 brings back the crispy edges and warms the center without drying them out. I usually spread them out on a sheet pan and flip once halfway through.

Make-ahead steps that actually help

You can absolutely prep ahead. I sometimes slice and soak the potatoes in pickle juice the night before. In the morning, I drain and dry them, then keep them in a sealed container until I’m ready to cook. This saves time, especially when we’ve got a busy evening coming up.

These little steps make the whole process easier without giving up the flavor or the texture we love. Whether you’re planning ahead or pulling leftovers from the fridge, Dill Pickle Crinkle Potatoes stay delicious long after the first bake.

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Frequently Asked Questions About Dill Pickle Crinkle Potatoes

Bonus Tip: Build Your Own Dill Pickle Crinkle Potato Tray

One of our favorite ways to serve Dill Pickle Crinkle Potatoes is by turning them into a DIY tray. I bake a big batch and set out toppings like shredded cheddar, chopped scallions, a few sauces, and maybe some crushed chips. The girls make their own little piles, and even David gets creative with spicy mayo and chili flakes. It turns a simple side into something fun and sharable.

Sometimes this becomes the whole meal. No need for a main dish when everyone’s customizing their own crunchy plate.

If you love bright, surprising flavors, this Gluten-Free Lemon Raspberry Loaf is another recipe in our rotation that hits all the right notes.

Final Thoughts from Amelia’s Kitchen

Dill Pickle Crinkle Potatoes started as an experiment in our house, just a way to use up leftover brine and feed the kids something fun. But now, they’re one of those dishes that brings everyone to the table fast. Whether we’re having burgers on a weeknight or just need a salty snack, these potatoes show up again and again.

The best part? You don’t need fancy tools or complicated steps. Just good potatoes, bold flavor, and a little time in the oven.

If you’re looking for more cozy, real-life recipes that are full of flavor and simple to pull off, check out our other easy family favorites here .

And if you try this one, I’d love to hear how you made it your own.

For more easy recipes and kitchen ideas, visit my Pinterest where I save and share everything I’m loving lately. Lazy Cook on Pinterest