• Begin by washing the potatoes to remove any excess dirt.
• I used a french fry cutter for regular-sized french fries.
• For thicker fries, use an apple cutter to make steak fries (larger fries require longer cooking time)
• If cutting the potatoes in advance, cover them in water to prevent them from turning brown.
• Boil a large pot of water with a pinch of salt.
• Parboil the french fries for 2-3 minutes.
• For larger fries, increase the time to 4-6 minutes.
• In a separate pan, boil 2 cups of white vinegar and 2 Tablespoons of agave nectar.
• Strain the potatoes and place them in a bowl to cool to the touch.
• In a ball jar, add the dill (stems and all).
• Add the cooled french fries. Pour the hot agave and vinegar mixture into the jar, covering the french fries.
• Allow the ingredients in the jar to reach room temperature.
• Put the top on the jar and refrigerate overnight.

Baking

• Preheat the oven to 425 degrees.
• Drain any remaining brine using a colander and discard the fresh dill sprigs.
• Using a silicone baking mat, place the pickled potatoes in a single layer on the baking sheet.
• Sprinkle generously with garlic salt and dried dill.
• Bake for 30 minutes.
• Larger fries require longer cooking time.

Air Frying

• Preheat the air fryer to 325 degrees.
• Drain the jar of any brine using a colander and discard the fresh dill sprigs.
• Place pickled potatoes in a single layer on the air fryer pan.
• Now, sprinkle the pickled potatoes with dried dill and garlic salt.
• Cook for 15 minutes until crispy
• If using a round, small air fryer, cook in batches.