This recipe… These potatoes… We have them AT LEAST once a week at our house! They are the easiest things in the world to make and I’m here to tell you – they are JUST as good as french fries – THERE! I said it! I’m serious… Try them and then look me in the eyes and tell me otherwise. Mmmhmm… They are the ultimate clean eating, healthy comfort food.
I’ve been making these potatoes for quite a while and I’ve perfected them. It’s not rocket science but the details DO matter here — when I say in the directions not to let the potatoes touch when you place them on the sheet pan — I really mean do NOT let them touch. You should be able to see space/foil between each potato. And when I say to place them cut-side-down, I really DO mean that – it’s not just a suggestion. liThis will make them crispy on the outside and creamy on the inside. So you take a bite and basically melt. Almost quite literally. They are heavenly.
Once I had these down and could make them in my sleep, so to speak, I started playing with different aioli’s to dip these beauties in to. Mo and I both love sauces – anything we can dip something in, we’re IN! Hence my life-devotion to chips and salsa!
Our neighbor has several basil plants growing in their front yard and told us we were welcome to take as much as we wanted! THIS is an offer this little Italian girl does not pass up! I would eat basil in or with almost everything! So I came up with this really clean and super refreshing Lemon Basil Aioli. It’s super easy to make and tastes like summer! It’s the perfect thing to cut through the creamy, richness that the potatoes are. We love it and hope you will too!
Make this! Let us know how much you love it! We hope it becomes your new go-to for comfort food or when you get that “I want something fried RIGHT NOW” craving!
Roasted Heirloom Potatoes with Lemon Basil Aioli
- 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
- approx. 2lbs small heirloom potatoes – red, purple, Yukon gold
- coconut oil cooking spray
- several pinches sea salt
- 1-2 pinches black pepper
- 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.