Looking for an easy side that still feels special? These roasted Yukon golds get a savory boost from The Olive Leaf White Truffle Oil and a finishing drizzle of Traditional Balsamic. They bake up golden on the outside, creamy in the middle, and take just a few minutes to prep—weeknight simple, dinner-party worthy.

Serves: 4 | Prep: 10 minutes | Cook: 45 minutes

Ingredients

• 4–6 Yukon Gold potatoes, scrubbed and quartered
• 2 Tbsp The Olive Leaf White Truffle Oil
• 2 Tbsp The Olive Leaf Traditional Balsamic
• 2 tsp sea salt
• 1 tsp black pepper
• 2 Tbsp fresh chives, snipped

Instructions

1. Heat oven to 400°F. Line a sheet pan with parchment.
2. Season potatoes on the pan: drizzle with White Truffle Oil, then Traditional Balsamic. Sprinkle with sea salt and black pepper; toss to coat and spread in a single layer cut-side down.
3. Roast on the center rack for 45 minutes, turning once, until deep golden and tender.
4. Finish with fresh chives. Taste and adjust salt if needed. Serve hot.

Tips & Swaps

• Want extra crisp? Preheat the empty sheet pan for 5 minutes, then add the potatoes.
• Add 2 minced garlic cloves during the last 10 minutes, or finish with grated Parmesan.
• Herb swap: rosemary or thyme works well in place of chives.
• Air fryer: 400°F for 18–22 minutes, shaking once halfway.

What to Serve With

Great next to roast chicken or steak, folded into omelets, or added to a fall salad with arugula and shaved Parmesan.