Fresh Citrus and Roasted Potato Salad

Preheat oven to 400 degrees F (200 degrees C).

Into a large mixing bowl, combine the Russet Potatoes (5), Olive Oil (2 Tbsp), Sea Salt (1 tsp), Ground Black Pepper (1/2 tsp), McCormick® Garlic Powder (1 tsp), Crushed Red Pepper Flakes (1 tsp), Umami Powder (1 Tbsp), Fresh Thyme (2 Tbsp), and the juice of half a Lemon (1/2). Toss till well combined.

Transfer to a large baking sheet. Bake for 50 minutes, checking on them occasionally to avoid burning and to flip.

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.

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), Avocado (1/2 cup), Honey (1 Tbsp), and then the juice from the marinated onions and fresh thyme!

Enjoy… Warning, this is about to blow your mind.