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!
Total Time
1hr
0.0
0 Ratings
Author: Food by Maria
Servings:
4
Ingredients
•
5
Large
Russet Potatoes
, peeled, quartered
•
2
Tbsp
Olive Oil
•
1
tsp
Sea Salt
•
as needed
Ground Black Pepper
•
1
tsp
Simply Organic Garlic Powder
•
1
tsp
Crushed Red Pepper Flakes
•
1
Tbsp
Umami Powder
•
2
Tbsp
Fresh Thyme
•
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
Honey
or Maple Syrup
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Into a large mixing bowl, combine the Russet Potatoes (5), Olive Oil (2 Tbsp), Sea Salt (1 tsp), Ground Black Pepper (as needed), Simply Organic 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.
3.
Transfer to a large baking sheet. Bake for 50 minutes, checking on them occasionally to avoid burning and to flip.
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.
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 (1/2 cup), Honey (1 Tbsp), and then the juice from the marinated onions and fresh thyme!
6.
Enjoy… Warning, this is about to blow your mind.
Nutrition Per Serving
CALORIES
114
FAT
9.7 g
PROTEIN
0.7 g
CARBS
7.5 g
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