Ingredients:

  • 1.5 lbs Baby Yukon Gold potatoes
  • 2 cups Dill pickle juice
  • 2 cups Water
  • 1 tbsp Sea salt
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Dried dill weed
  • 0.5 tsp Garlic powder
  • 0.5 tsp Onion powder
  • 0.25 tsp Black pepper
  • 0.5 cup Greek yogurt
  • 1 tbsp Fresh dill, minced
  • 1 tbsp Dill pickles, finely diced
  • 1 tsp Lemon juice

Instructions:

  1. Place potatoes in a large pot. Cover with the pickle juice, water, and sea salt.
  2. Bring the pot to a boil, then reduce heat and simmer for 12-15 minutes until potatoes are fork-tender but not falling apart.
  3. Drain the potatoes and let them sit in the colander for 5 minutes to steam dry; removing surface moisture is essential for a crispy crust.
  4. Place the dry potatoes on a flat surface. Use the bottom of a glass or measuring cup to gently press down until they are approximately 1/2 inch thick.
  5. In a large mixing bowl, whisk together the olive oil, dried dill, garlic powder, onion powder, and black pepper.
  6. Gently toss the smashed potatoes in the oil mixture until every surface and fissure is thoroughly coated.
  7. Arrange the potatoes in a single layer in the air fryer basket. Air fry at 400°F (200°C) for 15-20 minutes, flipping halfway through, until the edges are golden brown and shattering.
  8. While potatoes cook, whisk together the Greek yogurt, fresh dill, diced pickles, and lemon juice in a small bowl to create the dipping sauce.