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Roasted Heirloom Potatoes with Lemon Basil Aioli

Yields1 Serving

Roasted Heirloom Potatoes with Lemon Basil Aioli - AlixBarth.com

 ½ cup Primal Kitchen Avocado Oil Mayo
 approx. 8 fresh basil leaves, minced
 zest of 1 lemon, juice of ½ lemon
 ¼ tsp garlic powder
 2 lbs small heirloom potatoes (red, purple, Yukon gold)
 coconut oil cooking spray
 several pinches sea salt
 2-3 pinches black pepper
1

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.

Roasted Heirloom Potatoes with Lemon Basil Aioli - AlixBarth.com

2

Preheat oven to 425°F.

3

Line a large baking sheet with foil and spray generously with cooking spray; set aside.

4

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.

5

Spray the top of the potatoes with cooking spray and then season with salt, black pepper and any dried herbs you’d like.

Roasted Heirloom Potatoes with Lemon Basil Aioli - AlixBarth.com

6

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.

Roasted Heirloom Potatoes with Lemon Basil Aioli - AlixBarth.com

7

Serve immediately. These will keep in the fridge, in an airtight container for up to 7 days.

Roasted Heirloom Potatoes with Lemon Basil Aioli - AlixBarth.com