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Air Fryer Pickle-Brined Fries with Chipotle Mayo
The most epic, easy & simple air fryer pickle-brined fries with chipotle mayo! What’s so special about this recipe?
Brined to perfection: your potatoes are literally brined in salty, tangy dill pickle juice for 2 hours-overnight. Then tossed with dill, salt and pepper. It’s then placed in the air fryer and served with a homemade chipotle aioli. Like, so so delicious and the perfect easy snack!
Ingredients You Need
For the Fries
- russet potatoes
- dill pickle juice
- dried dill
- olive oil
- salt and pepper
- dill
For your Chipotle Mayo
- egg yolk
- lemon juice
- salt
- avocado oil
- vinegar
- chipotle in adobo
- paprika
Steps To Make This Recipe
Step 1
Start by scrubbing and washing your potatoes. Next, slice them in wedges and brine them with your pickle juice for 2 hours-overnight.
Step 2
In the meantime, make your mayo. In a mason jar or narrow deep cup, add in your egg yolk, lemon juice, salt, vinegar and avocado oil. Take your immersion blender and put the blade on the bottom of the cup.
Start on low speed and keep the blade towards the bottom on the jar. Allow it to get emulsified and once you see the oils mixing with the yolk, pulse and pull up. Your mayo should form this way. If it’s too watery, make sure you keep blending.
Step 3
Place in a bowl with a pinch of paprika and your chipotle sauce, mix well and set aside!
Remove your potatoes from the brine and pat dry, but don’t rinse your potatoes. Toss with dried dill, olive oil, salt and pepper as well as a little dash more of pickle juice. Toss well.
Step 4
Add in your air fryer at 400 degrees for about 20-25 minutes, flipping halfway through, until your fries are crispy and cooked on the inside. Serve and top with a little bit of flakey salt, fresh dill and serve with your chipotle mayo.
FAQ’s:
What if I don’t want to make my own mayo?
Sub out the avocado oil and egg yolk and swap with store-bought mayo!
Is there an alternative method if I don’t have an air fryer?
Yes! Preheat oven to 400 degrees, place separated on a baking tray with a little bit more olive oil and bake for 30-45 minutes until fully cooked and crispy on the outside, flipping halfway.
You can also fry them. Just heat up neutral oil in a deep pot until HOT, fry in batches.
What if I don’t like spicy?
I would keep the paprika, however remove the chipotle since it is on the spicer side. You will have a paprika garlic mayo, which would be just as delicious!
Watch How To Make This Recipe
Ingredients
For The Fries
- 2 russet potatoes in wedges/thin fries
- 2 cups Bubbie's Dill Pickle Juice
- 1/2 tablespoon dried dill
- 1 tablespoon dill pickle juice
- 1 tablespoon olive oil
- salt and pepper to taste
- flakey salt and fresh dill for serving
For Your Chipotle Mayo
- 2 large egg yolks at room temperature
- 1 tablespoon lemon juice
- salt to taste
- 1 cup avocado oil
- 1 teaspoon vinegar
- 2 teaspoons of sauce in chipotle in adobo can
- pinch of paprika
Instructions
- Start by scrubbing and washing your potatoes. Next, slice them in wedges and brine them with your pickle juice for 2 hours-overnight. You can alternatively just let them soak for 20-30 minutes as well and are in a pinch.
- In the meantime, make your mayo. In a mason jar or narrow deep cup, add in your egg yolk, lemon juice, salt, vinegar and avocado oil. Take your immersion blender and put the blade on the bottom of the cup.
- Start on low speed and keep the blade towards the bottom on the jar. Allow it to get emulsified and once you see the oils mixing with the yolk, pulse and pull up. Your mayo should form this way. If it’s too watery, make sure you keep blending.
- Place in a bowl with a pinch of paprika and your chipotle sauce, mix well and set aside! Remove your potatoes from the brine and pat dry, but don’t rinse your potatoes. Toss with dried dill, olive oil, salt and pepper as well as a little dash more of pickle juice. Toss well.
- Add in your air fryer at 400 degrees for about 20-25 minutes, flipping halfway through, until your fries are crispy and cooked on the inside.
- Serve and top with a little bit of flakey salt, fresh dill and serve with your chipotle mayo.
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Hi
My! Love these!!!
Thank you Arthur!