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Nutrition Facts
Serving Size 143 g
(Approx. 4 Servings)
Amount Per Serving
Calories 260 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 670 mg 28%
Total Carbohydrate 20 g 7%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 4 g
Vitamin A 0% Iron 6%
Vitamin C 40% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Potato Al Forno with Parsley, Truffle and Pecorino
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
4  People


Recipe makes 4 Servings

16 Oz Friedas Butter Potatoes, washed and dried
1 Tsp Sabatino Tartufi Truffle & Parsley Sea Salt, plus more as needed to taste
1 Tsp cracked black pepper, plus more as needed
1/4 cup(s) Rustico Unfiltered Extra Virgin Olive Oil
1/2 cup(s) pecorino, grated, plus more as needed to taste
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Preheat broiler, and set top rack of oven to be approximately 6 to 8 inches below broiler.
Fill a large pot with cold water, add potatoes and bring to a boil. Once at a boil, remove from heat, cover, and set aside for 10 minutes (residual heat will finish cooking the potatoes).
Drain potatoes, allow to cool slightly then cut in half. Place potatoes in a bowl and toss with truffle salt, pepper and olive oil to coat completely.
Spread potatoes out on a roasting pan and place under broiler for 4 to 6 minutes.
Toss potatoes in pan to help them cook evenly then return to broiler long enough to evenly crisp and brown.
Turn potatoes into a bowl and combine with pecorino. Season with more truffle salt to taste and serve hot.


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