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Crispy Sriracha-Tahini Fries with Lemon Aioli Recipe


Servings: 2-4

Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes


  • For the Fries:
    • 2 medium-sized russet potatoes
    • 1/2 to 3/4 cup vegetable oil
    • 1 teaspoon salt (plus extra for seasoning)
    • Optional: chopped green onions, for garnish
  • For the Lemon Aioli:
    • 1/2 cup tahini
    • Juice of 3 lemons (adjust quantity to get desired consistency)
    • 4 tablespoons sriracha


  1. Preheat the Oven and Prepare Potatoes:
    • Preheat your oven to 400°F (200°C).
    • Wrap each potato in foil and bake for 1 hour.
    • Allow the potatoes to cool in the refrigerator for 20 minutes.
  2. Prepare the Fries:
    • Cut each potato in half, then slice into thin fries.
    • Heat 1/2 cup of vegetable oil in a cast iron skillet over medium heat.
    • Using tongs, carefully add the potato slices to the skillet without overcrowding. Flip the fries occasionally until all sides are crispy.
    • Transfer the fries to a plate lined with paper towels to absorb excess oil. Season with salt to taste.
  3. Make the Lemon Aioli:
    • In a small bowl, combine tahini, lemon juice, and sriracha.
    • Stir until well mixed. Add more lemon juice if the aioli is too thick.
    • Mix in chopped green onions if using.
  4. Serve:
    • Arrange the crispy fries on a serving plate.
    • Drizzle with the sriracha-tahini lemon aioli or serve it on the side for dipping.
    • Garnish with additional green onions if desired.

Key Tips

  • Fry Timing: Avoid overcrowding the skillet to ensure your fries get evenly crispy.
  • Sauce Consistency: Adjust the lemon juice in the aioli to suit your taste and desired thickness.
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