Roast potatoes with onion confit & truffle salt

Serves 2 people
Prep time 45 minutes

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

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.

Rapeseeds Oil, Cold Pressed, 70 cl.

Rapeseeds Oil, Cold Pressed

Salt, Sel De Gu?rande w. Summer Truffle, 75 g.

Salt, Sel De Guérande w. Summer Truffle

Confit, Onion & balsamic vinegar, 140 g.

Confit, Onion & balsamic vinegar

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