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Lemony Roasted Potato and Avocado Salad

Serves 4-6


  • 7 medium yellow potatoes
  • 3 ripe Avocados from Mexico (cut into cubes)
  • Zest from 2 lemons
  • Juice from 2 lemons
  • 6 thin slices of lemon
  • 1 head of garlic (separated, peeled and minced)
  • 1 ½ teaspoons sea salt
  • 1 teaspoon pepper
  • ⅓ cup olive oil
  • Credit: Erin Ireland


  1. Chop potatoes into large chunks and place them in a Ziploc type bag. Add all remaining ingredients to the bag, save the avocados and the thin slices of lemon.
  2. Close the bag and suck out any air. With your hands massage the marinade into the potatoes and place in the fridge overnight (12 hours is ideal... but the longer the better! ...up to three days).
  3. Once the potatoes are marinated, preheat oven to 400°F. Dump potatoes onto two pans and spread them out (so they are not touching). Roast for about 50 minutes or until golden brown.
  4. Once roasted, add potatoes to a large salad bowl along with cubes of avocado and finish with a squeeze of lemon juice, a sprinkle of sea salt and a few thin slices of lemon. No dressing necessary!