Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Into a large mixing bowl, combine the
Russet Potatoes (5)
,
Olive Oil (30 mL)
,
Sea Salt (6 g)
,
Ground Black Pepper (1 g)
,
McCormick® Garlic Powder (3 g)
,
Crushed Red Pepper Flakes (2 g)
,
Umami Powder (6 g)
,
Fresh Thyme (5 g)
, and the juice of half a
Lemon (1/2)
. Toss till well combined.
Step 3
Transfer to a large baking sheet. Bake for 50 minutes, checking on them occasionally to avoid burning and to flip.
Step 4
While the potatoes cook, quickly pickle some
Red Onion (1)
by adding the juice of the remaining
Lemon (1/2)
to a small bowl with the sliced red onion. Top with some fresh thyme for a flavourful infusion.
Step 5
When the potatoes are done, pull them out of the oven and add them to a beautiful serving dish. Top with
Oranges (3)
,
Grapefruit (1)
, pickled onions,
Cherry Tomatoes (8)
,
Avocados (75 g)
,
Honey (20 g)
, and then the juice from the marinated onions and fresh thyme!
Step 6
Enjoy… Warning, this is about to blow your mind.
