These Dill Pickle Crinkle Potatoes require no fryer, are a healthier version of potato chips or fries and are foolproof to make with just a coupe simple ingredients.
Slice the Potatoes: Start by slicing your scrubbed russet potatoes into ¼ to ⅓-inch thick rounds. Use a crinkle cutter if you have one for those signature ridges. The size and thickness help ensure that the potatoes stay tender on the inside while getting beautifully crispy on the outside.
Soak in Pickle Juice Brine: Place the potato slices in a large bowl or pot. In a separate bowl or measuring cup, mix the pickle juice and filtered water together.
Pour this mixture over the potatoes until they’re fully submerged. Let them soak for at least 30 minutes, but ideally 1–2 hours for deeper flavor. You can even prep ahead and soak them in the fridge overnight.
Preheat and Prepare: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone mat.
Drain the potatoes and pat them dry with a clean kitchen towel or paper towels. This step is important for getting crispy edges!
Season the Potatoes: Place the drained and dried potato slices in a large bowl. Add: dried dill, garlic powder, a generous sprinkle of sea salt (taste and adjust!)
Toss everything together to evenly coat the potatoes. Don’t be shy with the dill—that’s where the magic is!
Arrange and Bake: Spread the seasoned potato slices out in a single layer on your prepared baking sheet. Make sure they’re not overlapping for the best crisp.
Give them a light spray with cooking oil on top.
Roast for 20–25 minutes, flip the slices, spray again, and roast for another 15–20 minutes or until golden brown and crispy on the edges.
Serve & Enjoy: Remove from the oven and sprinkle with a bit more sea salt or fresh dill if desired. Serve immediately while hot and crispy.
Notes
*Store in fridge for 5 days. Reheat in oven or skillet