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Preheat oven to 400 degrees. Slice potatoes in half and then into 1/8" slices and place on a baking sheet. Drizzle 1-2 tablespoons of olive oil on sliced potatoes and season with truffle salt. Be sure all slices are coated. Bake in heated oven 30-45 minutes until slices are browned. Remove from the oven.
In a small sauté pan heat up 2 teaspoons of olive oil. Add chopped mushrooms and sauté until browned. Remove from heat to cool. Combine sour cream, mayonnaise, agrodolce and cooled mushrooms with a pinch of truffle salt. Garnish with chive and serve potato slices with cream sauce for dipping.
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