4-6 large Yukon gold potatoes
2 Tablespoons D’Avolio White Truffle Oil
2 Tablespoons D’Avolio Traditional Balsamic vinegar
2 Tablespoon fresh snipped chive
2 teaspoons Sea Salt
1 teaspoon fresh ground pepper
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 D’Avolio White Truffle oil and then the D’Avolio Balsamic vinegar over the potatoes and season with sea salt a pepper. Put in oven on center shelf and bake for 45 minutes. Remove from oven, sprinkle with fresh chive and serve.