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Roasted Baby Potatoes with Truffle Salt

Difficulty:Easy

Ingredients

  • ■   freshly ground Black Tellicherry Peppercorns

Description

Ingredients 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 Instructions 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 www.savorysweetlife.com

  • 1. Preheat the oven to 400 degrees F.
  • 2. Toss the potatoes with the Picual Olive Oil, Trapani Salt, and Tellicherry Pepper.
  • 3. Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
  • 4. Bake the potatoes for 20 minutes.
  • 5. Transfer the potatoes to a serving dish and toss with the OliveNation Black Truffle Salt.
  • 6. Garnish with chopped parsley.
  • 7. Rcipe adapted from and photo courtesy of www.savorysweetlife.com

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