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

Dill Pickle Steak Fries with Dipping Sauce

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.

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.
 

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.

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.