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4-6 large Little red potatoes
2 Tablespoons of LIQUID GOLD MILD Extra vigin olive oil
2 Tablespoons LG White Truffle Oil
2 Tablespoons shredded Parmesan cheese
2 Tablespoon fresh snipped chive
2 teaspoons Sea Salt
1 teaspoon fresh ground pepper
Pre-heat the oven to 350 degrees. Wash and dry the potatoes and place on a parchment lined baking sheet, drizzle the Arbequina EVOO and season with Sea salt and pepper. Put in oven on center shelf and bake for 45 minutes.Remove from oven. Begin a thin drizzle of White Truffle oil. Sprinkle with fresh chive and parmesan cheese.