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.

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.

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.