Air Fryer Pickle-Brined Fries with Chipotle Mayo

Directions

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1. Scrub and wash your potatoes.
2. Slice them in wedges and brine them with your pickle juice for 2 hours-overnight.
3. 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.
4. Take your immersion blender and put the blade on the bottom of the cup. Start at low speed and keep the blade toward the bottom of 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.
5. Place in a bowl with a pinch of paprika and your chipotle sauce, mix well and set aside!
6. Remove your potatoes from the brine and pat dry, but don’t rinse your potatoes.
7. Toss with dried dill, olive oil, salt and pepper as well as a little dash more of pickle juice. Toss well.
8. 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.
9. Serve and top with a little bit of flakey salt, fresh dill and serve with your chipotle mayo.