Line a baking sheet with parchment paper. Wash and rinse the potatoes thoroughly. Cut into wedges. Put the potatoes in a large bowl and add the oil. Mix well.
Sprinkle with paprika, salt, pepper, parsley, and chives. Transfer to the baking tray. Bake for 20 minutes.
Mix the potatoes a little and return to BROIL for 2 to 4 minutes to make them crisp.
In a blender, mix the mayo, basil, salt, and pepper until you obtain a smooth texture. Serve as a dip for the potato wedges.
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