Cut the potatoes into sticks (I like them between 1/4-1/2 inch wide and about 3 inches long).
Fill a bowl with filtered water and half and lemon. Add the potato slices in the water and let soak for 10 min. Remove and lay out on a clean kitchen towel or paper towels to dry. Once dry toss them with the oil.
Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.
Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.
For the basil “chimichuri” sauce:
Add all ingredients into a food processor or blender and blend until smooth.