Sriracha Lime Aioli Fries

Name: Sriracha Lime Aioli Fries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large russet potatoes, cut into fries; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 cup mayonnaise; 2 tablespoons Sriracha; 1 tablespoon lime juice; 1 teaspoon lime zest; 1 clove garlic, minced; Salt and pepper to taste

Highlighted under: Comfort Recipes

I can't get enough of these Sriracha Lime Aioli Fries! The combination of crispy fries and a spicy, zesty dipping sauce is absolutely irresistible. Every time I serve these at gatherings, they vanish within minutes. The aioli's creaminess, coupled with the brightness of lime and kick of Sriracha, makes it a flavor explosion that elevates the humble fry to gourmet status. If you're looking for a crowd-pleaser or a fun snack at home, this recipe is a must-try!

Created by

Emily

Last updated on 2026-01-20T13:46:28.282Z

When I first attempted to make Sriracha Lime Aioli Fries, I was amazed by how simple yet flavorful it turned out to be. I experimented with various spice levels and found that balancing the creaminess of the aioli with lime's acidity and Sriracha's heat created the perfect harmony. I also discovered that using freshly squeezed lime juice made a noticeable difference in the flavor profile.

Over time, I've honed the recipe, and one tip I always share is to double-fry the potatoes for an extra crispy texture. This technique not only enhances crunchiness but also allows the fries to absorb the aioli better, making every bite a delicious experience!

        Why You'll Love This Recipe
        Crispy, golden fries that are perfectly seasoned
A zesty aioli that packs a spicy punch
An easy-to-make snack that impresses at any gathering

      

Perfecting Your Fries

Achieving the perfect fry begins with choosing the right potato. Russet potatoes are ideal for this recipe because they are starchy and create a creamy interior while developing a crispy exterior. Be sure to cut the fries evenly, about 1/4 inch thick, to ensure they cook uniformly. If you want extra crispiness, consider soaking the cut fries in cold water for at least 30 minutes before drying and seasoning them. This removes excess starch and will result in a fry that’s even crunchier once baked.

When preparing to bake, it’s essential to use a non-stick baking sheet or parchment paper. Lightly greasing the sheet will help achieve that golden color without sticking. Spread the fries in a single layer to ensure even cooking; overcrowding will lead to steaming instead of baking, which can result in soft fries rather than the crispy texture you're aiming for. Don’t forget to flip them halfway through for a beautifully baked fry on both sides.

Crafting the Aioli

The aioli is where the magic happens, turning ordinary fries into a gourmet flavor experience. Mayonnaise serves as the base, providing a creamy texture, while Sriracha adds heat and depth. The lime juice and zest brighten the overall flavor, balancing the richness. For a variation, you can replace Sriracha with another hot sauce, adjusting the amount based on your spice tolerance, or even mix in some finely chopped fresh herbs like cilantro for an extra layer of flavor.

When preparing the aioli, ensure that all ingredients are at room temperature to create a smooth emulsion. Combine them in a bowl and whisk until well blended. If you prefer a thinner consistency, add more lime juice incrementally until the desired texture is achieved. This aioli holds well in the fridge for up to a week, making it perfect for prepping in advance or for serving with other dishes like sandwiches and grilled meats.

Serving Suggestions and Variations

While Sriracha Lime Aioli Fries are fantastic on their own, consider serving them alongside other snacks for a fun appetizer platter. Pair with crispy onion rings, chicken tenders, or nachos, and offer a variety of dipping sauces to cater to different tastes. For a complete meal, serve the fries with a side of grilled steak or fish, complementing the spicy aioli beautifully. I like to garnish the dish with fresh lime wedges or parsley for an appealing presentation.

To switch it up, feel free to experiment with different seasoning blends for the fries before baking. Try adding smoked paprika for a smoky note or Parmesan cheese during the last few minutes of baking for a cheesy crust. If you're seeking a healthier alternative, opt for sweet potatoes, following the same preparation method for a nutritious twist that pairs wonderfully with the aioli.

Ingredients

For the Fries

4 large russet potatoes, cut into fries
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

For the Aioli

1/2 cup mayonnaise
2 tablespoons Sriracha
1 tablespoon lime juice
1 teaspoon lime zest
1 clove garlic, minced
Salt and pepper to taste

Instructions

Prepare the Potatoes

Preheat your oven to 425°F (220°C). Place the cut fries in a bowl and toss them with olive oil, salt, pepper, and garlic powder until well coated.

Bake the Fries

Spread the fries on a baking sheet in a single layer. Bake in the preheated oven for 30 minutes, flipping halfway through, until they are golden and crispy.

Make the Aioli

In a small bowl, combine mayonnaise, Sriracha, lime juice, lime zest, minced garlic, and season with salt and pepper. Mix until smooth.

Serve

Once the fries are done, serve them hot with the Sriracha lime aioli on the side for dipping.

Pro Tips

For extra crunchy fries, consider soaking the cut potatoes in cold water for at least 30 minutes before baking. This helps remove excess starch, resulting in a crispier texture.

Storing and Reheating

If you have leftover fries (which is rare), store them in an airtight container in the refrigerator for up to three days. However, keep in mind that reheating can lose their beloved crispiness. To revive them, arrange the fries in a single layer on a baking sheet and reheat in a preheated oven at 400°F (200°C) for about 10 minutes or until heated through and crispy once again. Avoid using the microwave, as this will make them soggy.

The aioli can be made in advance and stored in a separate airtight container in the refrigerator. It can last up to a week and actually develops its flavors further as it sits. Before serving, give it a quick stir, and if it’s thickened, you can dilute it with a splash of lime juice or water to return it to your preferred consistency.

Exploring Flavor Combinations

If you're a fan of bold flavors, consider adding a teaspoon of chipotle powder to the aioli for a smoky, spicy twist. Alternatively, you can mix in some finely diced jalapeños for a fresher kick. Experimenting with the zests or juices of different citrus fruits can also create a distinct twist. For example, substituting lemon or orange for lime results in unique flavor profiles that may surprise you and delight your guests.

For those who appreciate a bit of texture, consider incorporating finely chopped pickles or capers into the aioli for crunch and an unexpected zing. This can transform your dipping sauce into a more complex complement to the fries, providing added depth that pairs beautifully with the Sriracha used in the recipe.

Questions About Recipes

→ Can I use frozen fries instead of fresh?

Yes, you can use frozen fries; just adjust the cooking time according to the package instructions.

→ What if I don't like spicy food?

You can adjust the amount of Sriracha in the aioli to suit your taste, or replace it with a milder sauce.

→ Can I make the aioli ahead of time?

Absolutely! The aioli can be made up to two days in advance and stored in the refrigerator.

→ What else can I serve with this aioli?

In addition to fries, this aioli pairs well with chicken tenders, vegetable sticks, or as a spread on sandwiches.