INGREDIENTS
- 4-6 large Yukon gold potatoes
- 2 T Oli+Ve White Truffle Oil
- 2 T Oli+Ve Traditional Style Balsamic
- 2 T fresh snipped chives
- 2 t sea salt
- 1 t freshly ground pepper
DIRECTIONS
- Preheat the oven to 400 degrees.
- Wash and quarter the potatoes and place on a baking sheet.
- Drizzle a thin stream of white truffle oil and then balsamic vinegar over the potatoes and season with sea salt and pepper.
- Put in oven on center shelf and bake for 45 minutes. Remove from oven, sprinkle with fresh chives and serve