Crispy Dill Pickle Air Fryer Smashed Potatoes (Whole30 & Gluten-Free)

You know those days when you crave something crispy, salty, and borderline addictive… but you still want to keep it Whole30? Yeah. That was me last summer, standing in my kitchen, staring at a jar of dill pickles and a bag of baby potatoes.

Ten minutes later, I had the best idea I’d had all week.

Crispy Dill Pickle Air Fryer Smashed Potatoes.

Crunchy edges. Fluffy centers. That tangy pickle punch. And zero guilt.

If you love air fryer smashed potatoes, obsess over anything dill pickle, or need a solid Whole30 side dish, this recipe will absolutely become your new thing. I’ve tested it more times than I’ll admit (purely for research, obviously), and today I’m sharing every little trick that makes them extra crispy.

Let’s get into it.

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Why You’ll Love These Dill Pickle Smashed Potatoes

First, let’s be honest. Regular roasted potatoes are great. But smashed potatoes? They show off.

When you smash them, you create all these craggy edges that crisp up like magic in the air fryer. Add dill pickle flavor? Game over.

Here’s why I keep making these:

• Whole30 compliant (no weird ingredients)
• Naturally gluten-free
• Ultra crispy outside, creamy inside
• That bold dill pickle seasoning flavor
• Done in about 30 minutes
• Perfect for meal prep or game day

Ever wondered why smashed potatoes taste better than regular roasted ones? It’s surface area. More surface area = more crispy bits. Science tastes delicious.

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Ingredients You’ll Need

Nothing fancy here. I keep it simple.

• 1½ pounds baby Yukon gold or red potatoes
• 2 tablespoons olive oil (Whole30 approved)
• 2–3 tablespoons dill pickle juice (from the jar)
• 1 tablespoon fresh chopped dill (or 1 teaspoon dried)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• Salt & black pepper to taste

Optional but amazing:

• Extra chopped pickles for topping
• Homemade Whole30 ranch drizzle

That’s it. No breadcrumbs. No dairy. No drama.

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The Secret to Extra Crispy Air Fryer Smashed Potatoes

Okay. This part matters.

I tested three batches the first time I made these. Batch one? Meh. Batch two? Better. Batch three? Absolute perfection.

Here’s what made the difference:

1. Parboil Until Fork-Tender

Boil the potatoes in salted water for about 15–20 minutes. They should slide easily off a fork but not fall apart.

If you undercook them, they won’t smash properly. If you overcook them, they’ll crumble. Balance, my friend.

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2. Let Them Steam Dry

After draining, let them sit for 5–10 minutes.

That steam evaporating? That’s moisture leaving. Less moisture = more crisp. I used to skip this step. I don’t anymore.

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3. Smash Gently (But Firmly)

Place them on parchment paper and use the bottom of a glass to smash them.

Don’t pulverize them into mashed potatoes. You want about ½-inch thickness.

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4. Don’t Skimp on Oil

I know. Whole30 makes you cautious about oil.

But oil = crisp.

Toss them generously in olive oil before air frying. I personally use La Tourangelle Extra Virgin Olive Oil https://amzn.to/4aW6ppm.

It has clean ingredients and a great flavor. Worth it.

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How to Make Crispy Dill Pickle Air Fryer Smashed Potatoes

Let’s walk through it step-by-step.

Step 1: Boil the Potatoes

Add potatoes to a large pot. Cover with cold salted water.

Bring to a boil and cook for 15–20 minutes until fork-tender.

Drain and let them steam dry for 5–10 minutes.

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Step 2: Smash & Season

Preheat your air fryer to 400°F.

Place potatoes on parchment paper. Smash each one gently.

In a bowl, mix:

• Olive oil
• Dill pickle juice
• Garlic powder
• Onion powder
• Paprika
• Dill
• Salt and pepper

Brush generously over each potato.

I use a silicone brush like this one: OXO Good Grips Silicone Basting Brush It makes coating everything super easy.

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Step 3: Air Fry to Crispy Perfection

Arrange potatoes in a single layer in the air fryer basket.

Air fry at 400°F for 12–15 minutes.

Flip them halfway through for maximum crispiness.

If your air fryer runs small, cook in batches. Crowding equals soggy potatoes. Nobody wants that.

I personally use the COSORI Air Fryer Max XL , and it gives me consistent crisp every single time.

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How to Get Even More Dill Pickle Flavor

If you’re a pickle lover (like, eat-them-straight-from-the-jar level), here’s how you level up:

• Marinate smashed potatoes in pickle juice for 10 minutes before air frying
• Sprinkle extra chopped dill after cooking
• Add finely diced pickles on top
• Serve with Whole30 ranch made with compliant mayo

The pickle juice adds tang without overpowering. It’s bold but balanced.

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Common Mistakes to Avoid

Let’s save you from my early fails.

1. Overcrowding the basket
Air needs to circulate. Give them space.

2. Skipping the flip
Flip halfway for even crisp.

3. Not drying potatoes first
Moisture kills crispiness.

4. Using too little oil
A light mist won’t cut it.

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Why the Air Fryer Beats the Oven Here

Could you bake these? Sure.

Will they be as crispy? IMO… not even close.

The air fryer circulates hot air around every craggy edge. You get:

• Faster cook time
• Better crunch
• Less oil needed than deep frying

Plus, you don’t heat up your whole kitchen. In summer, that’s a blessing 🙂

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Make It a Meal

These smashed potatoes pair perfectly with:

• Grilled chicken thighs
• Bunless burgers
• Lemon garlic salmon
• Whole30 meatballs

I’ve even eaten leftovers cold straight from the fridge. No regrets.

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Storage & Reheating Tips

If you somehow have leftovers (rare in my house), here’s what to do:

• Store in airtight container up to 3 days
• Reheat in air fryer at 375°F for 5–7 minutes
• Avoid microwaving unless you enjoy sadness

The air fryer brings the crisp right back.