Ingredients
- 8 pounds small fingerling potatoes, washed and scrubbed, skin on
- 3/4 cup extra-virgin olive oil
- Fine sea salt and freshly ground black pepper
- 6 tablespoons thinly sliced chives
- 1/4 cup white truffle oil (optional)
Description
If You Have Trouble Finding Fingerling Potatoes, You Can Substitute Baby Red-skin Potatoes; Just Cut Any Large Ones In Half.
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