Ragout Of Potatoes
|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)|
|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|
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.