Sheet Pan Home Fries with IPA Aioli

5 of 5 (1 Review)
Pair With
India Pale Ale_icon
India Pale Ale
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American-style Pale Ale_icon
American-style Pale Ale
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  • Difficulty 2
  • Prep Time 25 mins
  • Cook Time 35 mins
  • Serves 4 to 6
  • Difficulty 2
  • Prep Time 25 mins
  • Cook Time 35 mins
  • Serves 4 to 6
Make weekend mornings easy-breezy with these sheet pan home fries. Just toss and bake them while you whip up the super-tasty aioli. Lime, cilantro, chili and citrusy IPA give this magical sauce a Tex-Mex–style kick and levels-up your brunch game. Once you’ve made it, you’ll want to stir up more to serve with pretty much everything (see tips).

Ingredients for Home Fries

  • 900 g waxy potatoes, cut in 1-1/2-inch pieces
  • 1 red pepper, cut in 1-inch pieces
  • 1 green pepper, cut in 1-inch pieces
  • 1 yellow onion, cut in 1-inch pieces
  • 3 tbsp (45 mL) olive oil
  • 1-1/2 tsp (7.5 mL) chili powder
  • 1-1/4 tsp (6 mL) salt
  • 1 tsp (5 mL) garlic powder
  • 1/2 tsp (2.5 mL) pepper

Ingredients for IPA Aioli

  • 1/2 cup (125 mL) mayonnaise (see tips)
  • 1-1/2 tbsp (22.5 mL) India pale ale
  • 1 tbsp (15 mL) finely chopped cilantro
  • 3/4 tsp (4 mL) lime zest
  • 1/8 tsp (0.5 mL) cayenne pepper (or to taste)
  • 1 small clove garlic, grated

Directions for the Home Fries

  1. 1. Home Fries: Place rack in middle of oven and preheat to 400°F. In a large bowl, toss together potatoes, red pepper, green pepper, onion, oil, chili powder, salt, garlic powder and pepper until well coated.
  2. 2. Spread potato mixture on an 11- x 17-inch baking sheet and bake in preheated oven for 15 minutes. Remove from oven and stir, making sure potato mixture is spread out evenly on sheet. Bake until potatoes are golden and fork-tender, and peppers and onions are meltingly soft, 20 to 25 minutes.

Directions for the IPA Aioli

  1. 1. Meanwhile, in a small bowl, whisk together mayonnaise, ale, cilantro, lime zest, cayenne and garlic until combined. Cover and refrigerate until ready to use.
  2. 2. Serve warm potato mixture with aioli on the side.


  • This recipe goes against all traditional veggie-roasting wisdom, but for good reason. By crowding the pan (rather than spreading everything out with air space in between), the veggies partially steam while they roast, giving them an ultra-tender texture.
  • Have vegans coming for brunch? Swap vegan mayo for regular in the aioli.
  • Embrace leftovers! The home fries reheat quickly on the stove, and the aioli is an amazing condiment with cooked seafood; fish cakes; burgers; sandwiches; hard-boiled eggs; chicken; beef; fish tacos; and roasted, steamed or raw veggies.

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  1. toni v says:

    absolutely loved this recipe. will be making again. IPA flavour is not overpowering in the aioli, which we like.