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!
5 large russet potatoes, peeled and quartered
2 tbsp. olive oil
1 tsp sea salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp red pepper flakes
1 tbsp. umami powder
2 tbsp. fresh thyme
Juice of 1 large lemon
1 small red onion, finely sliced
3 oranges, deveined and peeled
1 large grapefruit, deveined and peeled
1/2 cup avocado, chopped
1 tbsp. honey or maple syrup
Preheat oven to 400F.
Into 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 on them occasionally to avoid burning and to flip.
While the potatoes cook, quickly pickle some red onion by adding the juice of half a lemon to a small bowl and the slide 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 fresh citrus, pickled onions, avocado, honey or maple syrup and then the juice from the marinated onions and fresh thyme!
Enjoy… Warning, this is about to blow your mind.
Keywords: sweet, recipe, red, fresh, comforting, vegan, dress