White Truffle Roasted Potatoes

INGREDIENTS:

  • 4-6 large Yukon /potatoes, peeled, cut into 2 in. pieces
  • 2Tbs. White Truffle Olive Oil
  • 2 Tbs. fresh snipped chive
  • 2 Tbs. Traditional Balsamic Vinegar
  • 2  tsp. Sea salt
  • 1 tsp. freshly round pepper

PREPARATION: 

Pre-heat the oven to 400 degrees.  Wash and quarter the potatoes and place on a parchment lined baking sheet. Begin a thin drizzle of White Truffle oil and then the balsamic vinegar over the potatoes and season with sea salt &pepper.  Put in oven on center shelf and bake for 45 minutes. Remove from oven, sprinkle with fresh chive and serve.

*An original  Carter & Cavero recipe adaptation from  The Crushed Olive.