Crispy Pickle Fries with Easy Spicy Dipping Sauce Delight
These crispy pickle fries with spicy dipping sauce are a delightful twist on traditional fries that everyone will love.
Equipment
- Air Fryer
- Mason Jar
- Immersion Blender
Ingredients
For the Fries
- 4 large Russet Potatoes Yukon Gold can also work well
- 2 cups Dill Pickle Juice Soak the potatoes for at least 2 hours
- 2 teaspoons Dried Dill Fresh dill can be a substitute
- 2 tablespoons Extra-Virgin Olive Oil Avocado oil makes a great alternative
- 1 teaspoon Kosher Salt Adjust to taste
- 1 teaspoon Black Pepper Adjust to taste
- 1 teaspoon Flaky Salt For garnish
- 2 tablespoons Fresh Dill For garnish when serving
For the Chipotle Mayo
- 2 large Egg Yolks Room temperature for best results
- 2 tablespoons Lemon Juice Fresh is best
- 1 teaspoon Salt Taste as you go
- 1/2 cup Avocado Oil Light olive oil can substitute
- 1 tablespoon Vinegar Apple cider vinegar for a twist
- 1 tablespoon Chipotle in Adobo Sauce Adjust based on spice preference
- 1 teaspoon Paprika Enhances color and flavor
Instructions
Preparation Steps
- Wash the large Russet potatoes thoroughly, cutting them into wedges or fries about 1/4 inch thick.
- Submerge cut potatoes in dill pickle juice for at least 2 hours.
- In a mason jar, combine the egg yolks, fresh lemon juice, salt, vinegar, and avocado oil. Use an immersion blender to emulsify until thickened, then stir in chipotle sauce and paprika.
- Pat the potatoes dry after brining, then toss with dried dill, olive oil, kosher salt, black pepper, and a drizzle of pickle juice.
- Preheat air fryer to 400°F. Place fries in a single layer and cook for 20-25 minutes, flipping halfway until golden brown.
- Garnish fries with flaky salt and fresh dill before serving with chipotle mayo for dipping.
Notes
For an extra kick, sprinkle chipotle powder on fries before serving. Store leftovers in airtight container for up to 2 days, reheating in air fryer.