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Ragout Of Potatoes

herbal.chef's picture
Ingredients
  Sliced bacon 1⁄2 Pound, cut into half inch strips
  Water 1 Cup (16 tbs) (As Required To Cover)
  Onions 2 Large, coarsely chopped
  Garlic 1 Clove (5 gm), finely minced
  Potatoes 3 Pound, cut into one-inch cubes
  Chicken stock 1 Cup (16 tbs)
  Salt To Taste
  Freshly ground black pepper To Taste
  Fresh tarragon leaves/One half teaspoon dried tarragon 1 Tablespoon
  Wine vinegar 2 Teaspoon
  Olive oil 1 Tablespoon
  Chopped parsley 1 Tablespoon
Directions

Place the bacon strips in a saucepan and add water to cover.
Cover the pan and bring water to a boil.
Drain bacon and dry on a paper towel.
Place bacon in a heavy pan and saute three to five minutes.
Remove all but three tablespoons of the fat.
Add the onions and garlic and continue cooking until the onions become translucent.
Add the potatoes, stock, salt, pepper and tarragon.
Cover and simmer slowly about 15 to 20 minutes, or until potatoes are tender and most of the liquid is absorbed.
Excess liquid may be removed by evaporation or by mashing a few of the potato pieces.
Add the vinegar and oil and toss lightly.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable

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