Roasted Purple Potatoes with Spiced Grapefruit

Looking for a unique way to spice up classic roasted potatoes? Try these Roasted Purple Potatoes with Spiced Grapefruit

Sweet and spicy grapefruit paired with savory roasted potatoes and red onions provide a surprising flavor profile in this unique dish. If you don't like grapefruit, swap it out for oranges and add a little less honey.

Ingredients

• 1.5 lbs baby purple potatoes (1 pack / 680 g) or 2-3 large purple potatoes, chopped into bite sized pieces

• 1 red onion, chopped into bite sized pieces

• 5 tbsp olive oil, divided

• 1/2 tsp salt

• 1 grapefruit (can use an orange if you prefer)

• 1/2 tsp honey

• 1/4-1/2 tsp chili powder, depending on spice preference

• 4 cloves garlic (leave whole)

• 6 tbsp Greek yogurt (I used almond milk-based Greek yogurt)

• 1 tbsp tahini

• 2 tbsp water

• juice of 1/2 lemon

• 2-3 tbsp pumpkin seeds

Directions

1. Preheat oven to 400F

2. Chop potatoes and onion and spread out over 2 baking sheets (or one large one)

3. Take the garlic cloves out of the skin but leave them whole, add to baking sheets

4. Top potatoes, onion, and garlic with the olive oil and a big pinch of salt on each baking sheet, stirring (I use my hands for this) to coat evenly

5. Cook for 35-40 min, stirring around halfway through - if using 2 baking sheets, swap the positions at this point (i.e. switch tray on lower level to higher and vice versa)

6. While the veg are in the oven, cut the grapefruit (or orange) in half, cut just inside the peel around the half then cut each wedge out

7. Just before the vegetables are finished, add all sauce ingredients to a blender (yogurt, tahini, olive oil, water, lemon juice) then add in the roasted garlic when it's ready and blend until smooth

8. When ready to serve, top potatoes and onions with the sauce and grapefruit pieces

Enjoy!

Xx, Kara