About the chile-lime seasoning: I used salt-free Fiesta Lime seasoning, made by Mrs. Dash. Any Mexican seasoning blend will work, but it's the hint of lime that really takes these fries over the top - especially because the lime blends well with the smoky chipotle and sweet ketchup. If you already have a Mexican spice blend (without lime), add 1/2 teaspoon finely grated lime zest to the seasoning before coating the potatoes. And, note if there's salt in the blend, you don't want to over-salt the fries.
Any potato works: I used Idaho/russet potatoes, but you can use red-skinned, Yukon gold and sweet potatoes/yams too!
Baked Chile-Lime Fries with Chipotle Mayo
2 large Idaho potatoes, peeled and cut into fries
1 tablespoon olive oil
1 tablespoon chile-lime seasoning (such as Mrs. Dash Fiesta Lime)
Salt (if your spice blend doesn't contain salt)
1/2 cup mayonnaise
1 tablespoon ketchup
1 teaspoon chipotle chile powder (sold with the other chili powders in the spice aisle)
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
Place the potatoes in a large bowl, add the olive oil and toss to coat. Add the chile-lime seasoning and toss to coat. Arrange the fries on the prepared pan, in a single layer. If you're using a salt-free seasoning. season the fries with salt.
Roast for 20 to 25 minutes, until the fries are golden brown and crisp.
Meanwhile, in a small bowl, combine the mayonnaise, ketchup and chipotle chile powder. Mix well. Serve the fries with the chipotle mayo on the side for dunking.
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