Jamaican Jerk Fries With Chipotle Aioli

Story by Natalie
Jamaican Jerk Fries With Chipotle Aioli
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There are fruits, vegetables, grains and proteins…and then there are french fries; a food so perfect it is deserving of its own classification. Wouldn’t you agree? With a myriad of ways to prepare, season and dip them, they are the perfect accompaniment to dishes ranging from the casual backyard BBQ to a most elegant steak and everything in between (or if you’re as crazy about them as I am, a meal unto themselves).

They were tossed in a Jamaican jerk seasoning and served alongside the best aioli I’ve ever had.

I love French fries so much that in our first year of marriage my husband thoughtfully planned a birthday party for me centered around a french fry bar (it included all the toppings and dipping sauces you’ve ever dreamed of). What more could a girl ask for? Yeah, my love runs deep.

With all these fries I’ve consumed, at some point I began to consider myself somewhat of a fry connoisseur who could rate all the best fries on the Portland food scene (still can). There were these certain ones that always stood above the rest. They were tossed in a Jamaican jerk seasoning and served alongside the best aioli I’ve ever had.

Jamaican Jerk Fries With Chipotle Aioli

Naturally, after we cooked up this recipe we locked ourselves in a room with the full serving platter to avoid begging little voices and grabby hands and happily enjoyed every last fry in peace. But, if you’re feeling more generous than we were that day, just be sure to double the amount you think necessary. They’ll go fast and leave you wanting more.

Jamaican Jerk Fries With Chipotle Aioli

Jamaican Jerk Fries With Chipotle Aioli

Serves 2


2 large russet potatoes, julienned with a mandoline
2 tbsp olive oil
2 tbsp onion powder
1 tbsp garlic powder
4 tsp dry thyme leaves, crushed
2 tsp sea salt
2 tsp ground allspice
1 tsp ground cloves
1 tbsp ground ginger
1 tsp ground coriander
2 tsp ground cinnamon
1 tbsp brown sugar
2 tsp black pepper
1 tsp cayenne pepper
1/3 cup fresh cilantro roughly chopped

Chipotle Aioli

4 garlic cloves, finely chopped
1 1/2 tsp sea salt
1/4 lemon, zested
1/4 lemon, juiced
1 egg yolk
1 tsp pepper
3 tbsp water
1 3/4 cup safflower oil
1/4 cup olive oil
2 tbsp chipotle sauce from a can of adobe peppers


  1. Heat oven to 450°. Wash and scrub the potatoes. Using a mandoline, julienne potatoes with skin on and place in a bowl of cold water. Remove from water and dry thoroughly. Toss with oil and place fries on a parchment lined cookie sheet. Roast until browned and cooked through, turning every 15 minutes. This should take 30-45 minutes.
  2. While the fries are cooking combine all the dry ingredients for the jerk rub in small bowl and set aside.
  3. In a food processor combine lemon zest, lemon juice, egg yolk, 1 tbsp of water, salt and pepper. Pulse until mixed. With the blade running on low, very slowly pour in the oil. As it emulsifies, if it gets too thick add a little water. Pour the aioli into a small bowl and stir in garlic and chipotle sauce. Adjust taste as needed.
  4. Once the fries are done, toss with a generous amount of jerk seasoning and fresh cilantro. Serve hot with chipotle aioli.

*this base for this french fry recipe is courtesy of My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness by Gwyneth Paltrow