• In a medium saucepan, add potatoes, 1 cup of pickle juice, and sea salt. Add enough water to cover the potatoes.
• Heat over high heat to boil, then reduce to simmer for 15-20 minutes.
• While the potatoes are simmering, make the dill pickle aioli by mixing all ingredients together. Chill in the fridge until ready to use.
• Once the potatoes are fork tender, remove from heat, drain, then place the potatoes on a baking sheet.
• Using a potato masher or the bottom of a mug, flatten each potato to about 1/2 inch. It's okay if they fall apart a bit.
• Add ghee to the potatoes and gently coat on all sides, using a metal spoon to lightly scratch the surface of the potatoes. Sprinkle with salt.

Air Fryer Method

• Preheat the air fryer to 400 degrees F for 5 minutes
• Add the potatoes to the air fryer in a single layer. You may need to cook in 2 batches.
• Cook for 12-15 minutes until the potatoes are crispy enough to your liking.
• Sprinkle with 2 tbsp of pickle juice, chopped dill, salt, and pepper. Serve immediately with prepared dill pickle aioli.

Oven Method

• Preheat the oven to 450 degrees F.
• Leave the potatoes on the baking sheet in a single layer and bake for 20-25 minutes until crispy with browned bits.
• Sprinkle with 2 tbsp of pickle juice, chopped dill, salt, and pepper. Serve immediately with prepared dill pickle aioli.