Crispy Air Fryer Smashed Potatoes Recipe (Secret Ingredient)
This Smashed Potatoes Air Fryer recipe makes fluffy, crispy bites with a smooth and tangy dip. Easy to customize and even easier to make!
Ingredients
- 1.5 pounds baby potatoes
- 1 1/2 cups dill pickle juice
- water as needed
- 1 1/2 tablespoons olive oil
- 1 tablespoon fresh dill minced
- 1/2 teaspoon sea salt
Dip:
- 1/2 cup Greek yogurt
- 2 tablespoons diced pickles
- 1 tablespoon pickle juice
- 1 tablespoon fresh dill minced
Instructions
- Wash your potatoes. Place them in a pot and pour the pickle juice over them. Allow them to sit for 10 minutes.
- Pour water over the potatoes just till they are covered. Over medium-high heat, bring the potatoes to a boil. Boil the potatoes until tender, about 10-15 minutes. Once the potatoes are fork-tender, drain them in a colander.
- Place them on a baking sheet and using a fork or potato masher gently smash the potatoes.
- Preheat your air fryer to 350 degrees.
- Brush the potatoes with olive oil. Put them in the preheated air fryer basket. You may need to make two batches as you do not want them to be crowded. Cook them for 8-10 minutes or until they reach the desired crispiness.
- While they are cooking, prepare your dip. In a small bowl combine: the yogurt, diced pickles, pickle juice, and fresh dill.
- Serve and enjoy.
Notes
The size of your potatoes will determine the cooking time, along with the brand and model of your air fryer. I cooked them in two batches and tried to cook based on similar sizes. My cooking time varies by about 3-4 minutes. If you were cooking smaller ones, I would set an 8-minute timer and check them at the 5-minute mark. I would set a 10-minute timer for the larger potatoes and begin checking them at the 7-minute mark.
Greek yogurt offers a tart tanginess that I love. It also keeps the dip healthier and offers a little protein. If you prefer, you can substitute mayonnaise and or sour cream for your dip.
Dill pickle juice is very versitile to keep once the pickles are gone. Not only does it bring these potatoes to life, but it is also great as a marinade for chicken.
These will keep in the refrigerator for up to 4 days.
To reheat: Put them back in the air fryer at 300 degrees for 5-8 minutes until they are heated through.
The dip will keep in the refrigerator for 5-7 days and is great with pretzels, chips, and veggies.
Nutrition
Serving: 1 | Calories: 220cal | Carbohydrates: 37g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1756mg | Sugar: 2g | Fiber: 4g | Calcium: 53mg | Iron: 1mg