First, make the aioli by placing mayo, basil, lemon zest and juice, garlic powder and pinch of sea salt and black pepper into a bowl. Whisk well to combine. Cover and place in the fridge until ready to serve.
Preheat oven to 425°F.
Line a large baking sheet with foil and spray generously with cooking spray; set aside.
While the oven is pre-heating, slice potatoes in half and place in a single layer, cut-side-down onto the foil-lined baking sheet, leaving a little space between each potato – do not let them touch – otherwise they will steam and not get a crispy texture.
Spray the top of the potatoes with cooking spray and then season with salt, black pepper and any dried herbs you’d like.
Place on the top rack of the oven and let roast for 15-20 minutes, until potatoes are slightly browned and easily pierced with a fork.
Serve immediately. These will keep in the fridge, in an airtight container for up to 7 days.
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Ingredients
Directions
First, make the aioli by placing mayo, basil, lemon zest and juice, garlic powder and pinch of sea salt and black pepper into a bowl. Whisk well to combine. Cover and place in the fridge until ready to serve.
Preheat oven to 425°F.
Line a large baking sheet with foil and spray generously with cooking spray; set aside.
While the oven is pre-heating, slice potatoes in half and place in a single layer, cut-side-down onto the foil-lined baking sheet, leaving a little space between each potato – do not let them touch – otherwise they will steam and not get a crispy texture.
Spray the top of the potatoes with cooking spray and then season with salt, black pepper and any dried herbs you’d like.
Place on the top rack of the oven and let roast for 15-20 minutes, until potatoes are slightly browned and easily pierced with a fork.
Serve immediately. These will keep in the fridge, in an airtight container for up to 7 days.