Air Fryer Pickle-Brined Fries with Chipotle Mayo
on Jul 13, 2021, Updated Jun 11, 2024
This post may contain affiliate links! For more info, check out our privacy policy.
The most epic, easy and simple air fryer pickle-brined fries with chipotle mayo! 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.
Looking for more potato recipes? Check out our Herb Parmesan Fries with Lemon Garlic Aioli, Easy Crispy Parmesan Truffle Fries, or you can serve this with our Steak Frites Recipe.
What ingredients do you need for these pickle fries?
For the pickled potato fries: Large russet potatoes, dill pickle juice, dried dill, extra-virgin olive oil, kosher salt, and black pepper!
Paired nicely with our Chipotle Mayo!
A homemade mayo made with egg yolks, lemon juice, kosher salt, avocado oil, vinegar, chipotle in adobo and paprika.
Steps to Make Pickled Potato French Fries
Clean your potatoes
Start by scrubbing and washing your potatoes. Dry well on paper towels. Next, slice them in wedges and brine them with your pickle juice for 2 hours-overnight.
Make your mayo
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.
Fry in the air fryer!
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.
Tips, Tricks, and Substitutions
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!
Check out more of our favorite appetizer recipes!
(I will input)
If you do make this Pickle-Brined Fries recipe Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
In addition, we can also be found on YouTube, Facebook, and Pinterest!
Watch How To Make This Recipe
Air Fryer Pickle-Brined Fries with Chipotle Mayo
Ingredients
For The Fries
- 2 large russet potatoes, in wedges/thin fries
- 2 cups Dill Pickle Juice, plus 1 tablespoon
- 1/2 tablespoon dried dill
- 1 tablespoon extra-virgin olive oil
- salt and pepper to taste
- flaky 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi
My! Love these!!!
Thank you Arthur!
This brine is 💯! I hope you enjoy this recipe!