Sriracha Lime Aioli Fries

Name: Sriracha Lime Aioli Fries
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 large Russet potatoes; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup mayonnaise; 2 tablespoons Sriracha sauce; 1 tablespoon fresh lime juice; 1/2 teaspoon garlic powder; Salt to taste

Highlighted under: Speedy Kitchen Ideas

I absolutely love these Sriracha Lime Aioli Fries! They're a perfect combination of crispy fries and creamy, spicy dipping sauce. The zing from the fresh lime juice really elevates the flavors, and the Sriracha adds just the right amount of heat. Whether serving them as a snack or a side dish, these fries have quickly become a favorite in my household. Once you try them, I guarantee you'll be reaching for seconds—or even thirds!

Created by

Leo

Last updated on 2026-01-20T11:17:27.703Z

While developing this recipe, I experimented with various dipping sauces, but the Sriracha lime aioli took the cake! The freshness of the lime balances the richness of the mayo, creating a delectable contrast. I found that whisking in a bit of garlic powder enhances the flavor profile without overpowering the dish.

I also discovered that using fresh-cut potatoes over frozen fries makes a world of difference. It gives the fries a fluffier interior and crispier exterior, which is what we all crave in a perfect fry. Don't skimp on the salt after baking; it really elevates the taste!

Why You'll Love This Recipe
Crispy fries with a perfect spice kick
Rich and creamy aioli that enhances the dish
Bright flavors of lime brighten every bite

Choosing the Right Potatoes

Using Russet potatoes for this recipe is key to achieving the perfect fry. Their high starch content results in a fluffy interior, while the outer skin crisps up beautifully in the oven. If you don't have Russets on hand, Yukon Golds can be a suitable alternative, offering a slightly creamier texture, though they may not get as crispy as Russets.

When cutting your potatoes into fry shapes, aim for sticks that are about 1/4 inch thick. This thickness allows for even cooking and crisping. If they are too thick, you might end up with soggy fries; too thin, and they’ll burn quickly. A mandoline can be a handy tool for achieving uniform cuts.

Perfecting Your Aioli

The Sriracha Lime Aioli is what sets these fries apart. The balance of creamy mayonnaise and zesty lime juice not only complements the fries but also cuts through the richness. For an even fresher taste, consider using homemade mayo. Just whisk together egg yolks, mustard, lemon juice, and slowly incorporate oil until creamy, then add your Sriracha and lime for the finishing touch.

You can easily adjust the heat level of the aioli based on your taste preferences. Start with 1 tablespoon of Sriracha and increase it to your liking. If you want a milder version, substitute the Sriracha with a sweeter chili sauce, which will change the flavor profile but still pair well with the fries.

Serving and Storage Tips

These fries are best served hot and fresh, straight from the oven. They can be paired not just with the aioli but also with a variety of dips like ketchup, ranch, or even a spicy aioli made with chipotle for a twist. If you’re hosting a party, consider serving them in a basket lined with parchment paper for an appealing presentation.

Leftover fries can be stored in an airtight container in the refrigerator for up to 2 days. To reheat them, spread them out on a baking sheet and bake at 400°F (200°C) for about 10-15 minutes to restore their crispiness. Avoid microwaving, as that will make them soggy.

Ingredients

For the Fries

4 large Russet potatoes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper

For the Sriracha Lime Aioli

1/2 cup mayonnaise
2 tablespoons Sriracha sauce
1 tablespoon fresh lime juice
1/2 teaspoon garlic powder
Salt to taste

Mix the ingredients thoroughly to ensure the fries and aioli are well seasoned.

Instructions

Prepare the Potatoes

Wash and peel the Russet potatoes. Cut them into fry shapes and soak them in cold water for about 30 minutes.

Bake the Fries

Preheat your oven to 425°F (220°C). Drain the potatoes, pat them dry, and toss them in a bowl with olive oil, salt, and pepper. Spread them out on a baking sheet and bake for 20-25 minutes until golden brown and crispy.

Make the Aioli

While the fries are baking, mix together the mayonnaise, Sriracha, lime juice, garlic powder, and salt in a small bowl until well combined.

Serve

Once the fries are done, remove them from the oven and let them cool slightly. Serve alongside the Sriracha lime aioli for dipping.

Enjoy your delicious fries hot and crispy!

Pro Tips

For extra crunch, consider double baking your fries: bake them once, let them cool, then bake again for that perfect crispiness.

Ingredient Substitutions

If you want to lighten up the aioli, Greek yogurt can be used in place of mayonnaise. The yogurt will introduce a tangy flavor, complementing the lime and Sriracha perfectly while reducing calories. If you’re looking for a vegan option, swap the mayonnaise for a plant-based alternative that replicates the creamy texture.

For a flavor boost, consider adding fresh herbs such as cilantro or parsley to the aioli. Not only do they add a vibrant color, but they also enhance the freshness of the lime, making each dip even more delightful. Just chop finely and fold them in right before serving.

Exploring Flavor Variations

Experimenting with additional ingredients can take your aioli to new heights. Try incorporating some finely grated lime zest along with the juice for a more intense lime flavor. Alternatively, a touch of honey or maple syrup can balance out the heat from the Sriracha if you prefer a subtle sweetness in your dips.

Another exciting variation is to add a pinch of smoked paprika to the aioli for a smoky twist or even some freshly minced jalapeño for extra heat. The beauty of this recipe is in its versatility, so don’t hesitate to get creative and adjust the spices to suit your palate.

Questions About Recipes

→ Can I use frozen fries instead of fresh potatoes?

Yes, you can, but they may not be as crispy as fresh-cut fries.

→ How can I adjust the spiciness of the aioli?

You can reduce the amount of Sriracha or add a bit of sugar to balance the heat.

→ Can I make the aioli ahead of time?

Absolutely! The aioli can be made a few hours in advance and stored in the refrigerator.

→ What can I serve these fries with?

They pair well with burgers, grilled chicken, or can be enjoyed as a standalone snack.