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Roast potatoes with onion confit & truffle salt

Serves: 2
Time: 45 minutes

Ingredients:
400 g small potatoes
2 tbsp cold pressed rapeseed oil
1-2 tbsp truffle salt 
The juice of ½ squeezed citron 
1 glass of onion confit

How to:
Wash the potatoes and cut them in half. Toss them with oil, salt and lemon juice. 

Bake the potatoes in a pre-heated oven at 200°C until golden and crunchy – roughly 40 minutes.

Sprinkle with salt and finish off with onion confit.