|Baked potato rounds with Roasted Garlic and Basil Aioli|
Juice of 1 lemon
1/2 a head of Roasted Garlic (4-5 large cloves)
1/2 tsp. sea salt
Dash of black pepper
1 1/2 tsp. extra virgin olive oil
3 Tbsp. fresh basil, roughly chopped
1) Put everything but the basil into a blender or food processor (blender works better) and blend until smooth.
2) Add the basil and pulse a few times to incorporate the basil, but stop before the aioli turns green. Transfer to a container. This can be kept in the fridge for about 4-5 days.
This makes about 1 cup of aioli.
NOTE: To make baked potato rounds, slice a russet potato into 1/2" thick rounds and toss in a large bowl with a little olive oil, sea salt, black pepper and any desired spices. Place them on a baking tray lined with parchment paper and bake at 375 degrees for 30 minutes.