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Roasted Baby Potatoes with Truffle Salt

1 1/2 pounds baby potatoes, cut in half
2 tablespoon Picual Spanish Extra Virgin Olive Oil
1 teaspoon Trapani Sea Salt
1/2 teaspoon freshly ground Black Tellicherry Peppercorns
1/4 teaspoon OliveNation Black Truffle Salt 2%
2 teaspoons chopped parsley

Preheat the oven to 400 degrees F. Toss the potatoes with the Picual Olive Oil, Trapani Salt, and Tellicherry Pepper. Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Bake the potatoes for 20 minutes. Transfer the potatoes to a serving dish and toss with the OliveNation Black Truffle Salt. Garnish with chopped parsley.

Rcipe adapted from and photo courtesy of

Products suggested for this recipe:

Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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