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5
from 1 vote
Truffle Lemon Pepper Roasted Potatoes
These sunny, yellow lemon pepper potatoes are coated with a mixture of truffle oil, lemon zest and fresh cracked peppercorns.
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
6
Calories:
237
kcal
Author:
Lyuba Brooke
Ingredients
3
lbs
yellow potatoes
3
Tbsp
truffle oil
1
lemon - Zest
Salt
to taste
Fresh cracked peppercorns
to taste
US Customary
-
Metric
Instructions
Preheat the oven to 350° and grease a large baking sheet (it's better to run it with vegetable oil to make sure there are no spots left un-greased).
Wash and chop potatoes into about ½ inch pieces and place them into a large mixing bowl.
Add truffle oil oil, lemon zest, fresh cracked peppercorns and salt. Mix very well, until all evenly coated.
Spread potatoes on the baking sheet in one layer and try not to crowd them too much.
Bake for 40-45 minutes, until nicely golden brown. (Time will depend on how big you cut your potatoes.)
Optional: for stronger truffle flavor, you ca drizzle a little bit of truffle oil over potatoes after they are cooked.
Nutrition
Calories:
237
kcal
|
Carbohydrates:
40
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
14
mg
|
Potassium:
956
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Vitamin A:
5
IU
|
Vitamin C:
46
mg
|
Calcium:
29
mg
|
Iron:
2
mg