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RECIPE
15 INGREDIENTS6 STEPS1HR

Fresh Citrus and Roasted Potato Salad

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Food by Maria

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This roasted potato salad recipe is different than the classic potato salad you’re used to. This version is fresh with the addition of citrus, and is so flavorful!
1HR
Total Time

Food by Maria

Nourish Your Body. Nourish Your Life.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
5
Large  Russet Potatoes , peeled, quartered
2 Tbsp
1 tsp
1 tsp
Garlic Powder
1 tsp
Crushed Red Pepper Flakes
1 Tbsp
Umami Powder
2 Tbsp
1
Large  Lemon , juiced, divided
1
Small  Red Onion , finely sliced
3
Oranges , deveined, peeled
1
Large  Grapefruit , deveined, peeled
1/2 cup
Chopped  Avocados
8
Cherry Tomatoes , halved
1 Tbsp
or Maple Syrup

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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 Potato (5), Sea Salt (1 teaspoon), Umami Powder (1 tablespoon), Ground Black Pepper (1/2 teaspoon), Garlic Powder (1 teaspoon), Crushed Red Pepper Flakes (1 teaspoon), Fresh Thyme (2 tablespoon), Olive Oil (2 tablespoon), 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 Orange (3), Honey (1 tablespoon), pickled onions, Grapefruit (1), Cherry Tomato (8), Avocado (1/2 cup), and then the juice from the marinated onions and fresh thyme!
Step 6
Enjoy… Warning, this is about to blow your mind.

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