Introduction

These Crispy Dill Pickle Air Fryer Smashed Potatoes offer a tangy twist on a beloved classic. Perfectly crispy on the outside and tender inside, they’re paired with a zesty dill pickle aioli that takes flavor to the next level. This Whole30-friendly recipe is easy to make and sure to satisfy any craving.

The image shows a white plate filled with smashed roasted potatoes, featuring a mix of golden yellow and reddish-brown skins, each potato piece broken open to reveal a soft, fluffy inside with a crispy outer texture. The potatoes are scattered with small green dill sprigs, adding a fresh touch. On the right side of the plate, a small round metal cup filled with creamy white dipping sauce with visible herbs is placed. The plate sits on a white marbled surface with some scattered dill sprigs around, and a light gray cloth is partially visible at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lb baby potatoes
1 cup + 2 tbsp pickle juice
1 tbsp sea salt (plus more to taste)
Water (enough to cover potatoes)
2 tbsp ghee
1 tbsp fresh dill, minced
Ground black pepper, to taste
1/2 cup paleo mayonnaise
2 tbsp fresh dill, minced (for aioli)
2 tbsp chopped pickles
1 tbsp pickle juice (for aioli)

Instructions

Step 1: In a medium saucepan, combine the baby potatoes, 1 cup of pickle juice, sea salt, and enough water to cover the potatoes.
Step 2: Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork tender.
Step 3: While the potatoes cook, prepare the dill pickle aioli by mixing paleo mayonnaise, 2 tbsp minced dill, 2 tbsp chopped pickles, and 1 tbsp pickle juice. Chill in the fridge until ready to serve.
Step 4: Drain the cooked potatoes and spread them on a baking sheet.
Step 5: Using a potato masher or the bottom of a mug, carefully flatten each potato to about 1/2 inch thickness. Some may break apart slightly—that’s fine.
Step 6: Drizzle ghee over the potatoes and gently toss to coat all sides. Use a metal spoon to lightly scratch the surface, helping create crispiness. Sprinkle with additional sea salt.
Step 7: Preheat your air fryer to 400°F (200°C) for 5 minutes.
Step 8: Place the potatoes in the air fryer basket in a single layer—cook in batches if needed.
Step 9: Air fry for 12-15 minutes until the potatoes are golden and crispy.
Step 10: Remove from the air fryer and sprinkle with 2 tbsp pickle juice, fresh dill, salt, and black pepper. Serve immediately with the chilled dill pickle aioli.
Step 11 (Oven Method): Alternatively, preheat the oven to 450°F (232°C). Bake the smashed potatoes on the baking sheet for 20-25 minutes until crispy and browned. Season and serve as above.

Tips & Variations

For extra crispiness, spray the potatoes lightly with oil before air frying or baking.
Use baby Yukon gold or red potatoes for a tender interior and great flavor.
The dill pickle aioli can be made ahead and stored in the refrigerator for up to 3 days.
Add a pinch of smoked paprika to the aioli for a smoky flavor boost.

Storage

Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, use an air fryer or oven at 375°F (190°C) for 5-8 minutes to restore crispiness. The dill pickle aioli should be stored separately and kept chilled.

How to Serve

A close-up view of a white bowl filled with several smashed roasted baby potatoes. The potatoes have a crispy, browned skin and a soft, golden yellow inside. Some potatoes are broken open and sprinkled with small pieces of green herbs, giving a fresh touch. To the right side of the bowl, a small metal container holds a pale creamy sauce with tiny green herb specks. The bowl sits on a white marbled surface with a soft background blurred out, making the dish look warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of paleo mayonnaise for the aioli?

Yes, regular mayonnaise works fine if you are not following the Whole30 program. It will give a similar creamy texture and flavor.

What if I don’t have an air fryer?

The oven method works great as an alternative. Just bake the smashed potatoes at 450°F for 20-25 minutes until they’re crispy and golden brown.