Potato Ragout - Kartoffelragout

Tender potatoes are flavored with bacon and adorned with tarragon for a savory and simple dish. Serve these next to pork chops or flank steak.

1/2 pound bacon, chopped
2 cups cold water
2 onions, peeled, chopped
1 clove garlic, crushed
3 pounds potatoes, peeled, diced
1 cup chicken broth
1/2 teaspoon crushed dried tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vinegar
1 tablespoon olive oil
2 tablespoons fresh parsley, chopped

In a small saucepan, combine bacon with water. Bring to a boil, immediately remove from heat. Drain and pat dry. In a heavy skillet over medium heat, cook bacon for 3 to 5 minutes to release drippings. Remove bacon from pan, leaving 2 tablespoons of drippings. Add onion and garlic. Cook over medium heat until onions are transparent.

Add potatoes, chicken broth, tarragon, salt and pepper. Cover and simmer for 15 minutes or until potatoes are tender but not mushy, remove from heat. Sprinkle in vinegar and olive oil and toss lightly to coat evenly. Sprinkle with parsley before serving. Serves 8.