Air Fryer Crispy Smashed Potatoes

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

Directions

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.