In a medium saucepan, combine the baby potatoes, 1 cup of pickle juice, and sea salt. Add enough water to cover the potatoes completely.

Heat the mixture over high heat until it boils. Then, reduce to a simmer for 15-20 minutes, or until the potatoes are fork tender.

While the potatoes are simmering, mix together the paleo mayonnaise, minced dill, chopped pickles, and 1 tbsp pickle juice in a bowl. Chill this delightful aioli in the fridge until you're ready to serve.

Once the potatoes are tender, remove them from heat and drain thoroughly. Spread them out on a baking sheet, and gently flatten each potato to about 1/2 inch thick.

Drizzle ghee over the flattened potatoes, ensuring each one is coated on all sides. Sprinkle with sea salt according to your taste preference.

Preheat the air fryer to 400°F for 5 minutes. Arrange the potatoes in a single layer and cook for 12-15 minutes, or until they are crispy and golden brown.

Alternatively, preheat the oven to 450°F and bake the potatoes for 20-25 minutes until crispy. Finish with 2 tbsp of pickle juice, chopped dill, salt, and pepper before serving.