5 large Nature’s Bounty Organic Russet Potatoes, peeled and quartered
Juice of 1 large Nature’s Bounty Organic Lemon
1 small Nature’s Bounty Organic Red Onion, finely sliced
3 Nature’s Bounty Organic Heirloom Navel Oranges, deveined and peeled
1 large Nature’s Bounty Organic Grapefruit, deveined and peeled
2 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp garlic powder
1 tsp red pepper flakes
1 tbsp umami powder
2 tbsp fresh thyme
½ cup avocado, chopped
Prep Time: 30 min
Cook Time: 50 min
Servings: 4–6
1 Preheat oven to 400° F.
2 In 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 occasionally to avoid burning and to flip.
3 While the potatoes cook, quickly pickle some red onion by adding the juice of half of a lemon to a small bowl and then the sliced red onion. Top with some fresh thyme for a flavorful infusion.
4 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, juice from the marinated onions, and fresh thyme.
5 Warning, this is about to blow your mind—enjoy!
Special thanks to @FoodByMaria Founder Maria Koutsogiannis, for providing this amazing recipe!
To learn more about Progressive Produce, visit www.progressiveproduce.com
