Ultra crispy and addicting air fryer smashed potatoes infused with dill pickle juice! Oven method is also included, and make sure not to skip out on the dill pickle aioli to dip these in.
In a medium saucepan, add potatoes, pickle juice, sea salt and enough water to cover the potatoes. Bring to a boil, then reduce to simmer for 15-20 minutes.
Once the potatoes are fork tender, drain, then place on a baking sheet. Use a potato masher to flatten each potato to about 1/2 inch. Gently coat with ghee and add salt.
Leave the potatoes on the baking sheet in a single layer and bake for 20-25 minutes at 450F, until crispy. Sprinkle with pickle juice, chopped dill, salt, and pepper.
Add the potatoes to the air fryer in a single layer. Cook at 400F for 12-15 minutes until the potatoes are crispy. Sprinkle with pickle juice, chopped dill, salt, and pepper. Serve with prepared dill pickle aioli.