Organic Citrus and Roasted Potato Salad
Prep Time: 30 mins Cook time: 50 mins Servings: 4-6
Recipe credited to Maria Koutsogiannis @FoodByMaria
Ingredients
• 5 large Nature’s Bounty Organic Russet Potatoes, peeled and quartered • Juice of 1 large Nature’s Bounty Organic Lemon• 1 small Nature’s Bounty Organic Red Onion, finely sliced• 3 Nature’s Bounty Organic Heirloom Navel Oranges, deveined and peeled • 1 large Nature’s Bounty Organic Grapefruit, deveined and peeled• 2 tbsp olive oil• 1 tsp sea salt• ½ tsp black pepper• 1 tsp garlic powder• 1 tsp red pepper flakes• 1 tbsp umami powder• 2 tbsp fresh thyme• ½ cup avocado, chopped
Instructions
1. Preheat oven to 400° F.
2. In a large mixing bowl, combine the potatoes, olive oil, salt, pepper, garlic powder, red pepper flakes, umami powder, fresh thyme, and the juice of half a lemon. Toss till well combined and transfer to a large baking sheet. Bake for 50 minutes, checking occasionally to avoid burning and to flip. 3. While the potatoes cook, quickly pickle some red onion by adding the juice of half of a lemon to a small bowl and then the sliced red onion. Top with some fresh thyme for a flavorful infusion.4. When the potatoes are done, pull them out of the oven and add them to a beautiful serving dish. Top with fresh citrus, pickled onions, avocado, juice from the marinated onions, and fresh thyme.5. Warning, this is about to blow your mind—enjoy!
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