Dill Pickle French Fries

1. Rinse potatoes thoroughly until the water runs clear.
2. Place potatoes in a resealable container and cover with dill pickle brine (use as much as needed to cover completely). You can buy brine in jugs at the grocery store, make your own, or use the brine from a jar of pickles.
3. Refrigerate for a minimum of 24 hours up to 48 hours for a stronger dill pickle flavor.
4. Remove potatoes from the brine and pat dry thoroughly with paper towels.
5. Preheat canola or peanut oil to 275°F.
6. Fry potatoes in batches until lightly golden, about five minutes.
7. Place the fries on a mesh baking rack to drain excess oil.
8. Increase oil temperature to 375°F.
9. Fry potatoes again for the second time for an additional five minutes or until deeply golden.
10. Drain on a mesh baker's rack and serve warm. Perfect to serve with an aïoli, ketchup, or your favorite condiment.