Preparation
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Preheat and Prepare: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easy cleanup.
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Season Potatoes: In a large bowl, toss the potato wedges with olive oil, dried dill, onion powder, kosher salt, and black pepper until evenly coated.
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First Roast: Arrange the wedges in a single layer on the prepared baking sheets, ensuring they are not crowded. Roast for 16 minutes.
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Flip and Finish: Remove the pans from the oven and carefully flip each wedge over. Return to the oven and roast for another 12-14 minutes, or until the wedges are golden brown, crispy, and fork-tender.
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Make the Sauce: While the potatoes are roasting, prepare the pickle sauce. In a medium bowl, whisk together the dill pickle juice, melted butter, chopped pickles, pasted garlic, and fresh dill. (For a smoother sauce, you can pulse these ingredients together in a blender to make a “pickle salsa.”)
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Toss While Hot: As soon as the potatoes are done, transfer them to a large bowl. Pour the pickle sauce over the hot wedges and toss gently until they are thoroughly coated.
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Serve: Serve immediately while hot and crispy, with ranch dressing or your favorite dipping sauce on the side.
Chef’s Tip: For the crispiest results, make sure the potato wedges are completely dry after washing before you toss them with oil and seasonings.
