Ingredients
Scale
4 russet potatoes
1/4 c olive oil
3/4 c compliant mayo
2 T coconut aminos
1 bunch green onions, chopped
Instructions
- Preheat the oven to 400 degrees. Wash and cut the potatoes into 1 inch circles, then quarter. Coat in olive oil, then cook for 1 hour, stirring twice.
- Once the potatoes are fully roasted, allow them to cool before tossing in the sauce.
- While the potatoes are cooling, mix together the mayo, coconut aminos, and green onions. Pour the mayo sauce over the potatoes, and stir to combine. Top with freshly cracked salt and pepper. Enjoy warm or refrigerate.
