Some dinner inspo that’s super easy & one of my faves –
Clean the potatoes well and cut off the ends, then slice the potatoes thinly but not all the way through (use chopsticks to help as a guide). Drizzle well with garlic olive oil, coconut oil or melted ghee and season really well. Bake at 200C until soft on the inside and crispy on the outside. Drizzle with a little honey (optional). Hand chop a pesto – basil leaves, activated pecans, garlic olive oil, 1/4 clove grated garlic, lemon zest and juice, salt flakes, Parmesan or nutritional yeast to taste. Serve topped with pesto and a large side salad