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Nature’s Bounty Organic Citrus and Russet Potatoes ?!

‐ Nature’s Bounty Organic Citrus and Roasted Potato Salad ‐

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!

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