Dill Pickle Steak Fries with Dipping Sauce


Side Dish
Dill Pickle Steak Fries with Dipping Sauce

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    To please the pickle lovers in your family, marinate steak fries in a dill buttermilk blend, then serve with a creamy dill pickle sauce.

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    Servings and Ingredients

    Serves 10
    1 (1-qt.) container Hy-Vee lowfat buttermilk
    5 tbsp. chopped fresh dill , divided
    4 Hy-Vee One Step russet potatoes
    1 (8-oz.) container Hy-Vee sour cream
    1 tbsp. prepared horseradish
    1 tbsp. Hy-Vee kosher baby dill pickle juice
    1 ½ tsp. Hy-Vee reconstituted 100% lemon juice
    1 tsp. plus 2 Tbsp. Mrs. Wages kosher dill pickles refrigerator pickle pickling mix, divided
    ½ tsp. Gustare Vita white wine vinegar
    1 c. Hy-Vee all-purpose flour
    2 c. Hy-Vee vegetable oil , for frying
    Chopped Hy-Vee kosher baby dill pickle, for garnish

    Things To Grab

    • 2 medium bowls
    • Large baking sheet
    • 12-in. skillet
    • Small bowl


    1. Stir together buttermilk and 2 Tbsp. dill in a medium bowl. Cut each potato lengthwise into 8 wedges. Add potato wedges to buttermilk mixture; toss to coat. Cover and marinate in refrigerator for 1 hour or up to 24 hours, tossing potatoes occasionally.

    2. For dipping sauce, stir together sour cream, 1 Tbsp. dill, horseradish, pickle juice, lemon juice, 1 tsp. pickling mix and vinegar in a small bowl; cover and refrigerate.


    3. Combine flour, remaining 2 Tbsp. pickling mix and 1 Tbsp. dill in a medium bowl. Remove potatoes from buttermilk mixture; discard buttermilk mixture. Dip potato wedges, a few at a time, into flour mixture to coat; shake off excess. Place coated potato wedges on large baking sheet.

    4. Heat oil to 350 degrees in a 12-in. skillet over medium heat. Fry potatoes in hot oil, in batches, for 4 to 5 minutes or until golden brown and tender, turning frequently. Drain on paper towels. Sprinkle with remaining 1 Tbsp. dill. Serve with dipping sauce. Garnish sauce with chopped pickle, if desired.