Potato Ragout - cooking recipe

Ingredients

1/2 lb. bacon, sliced, cut into 1/2-inch strips
2 large onions, coarsely chopped
1 clove garlic, minced
3 lb. potatoes, cut into 1-inch cubes and peeled
1 c. chicken stock
1/2 tsp. tarragon
salt and pepper
2 Tbsp. white wine vinegar
1 Tbsp. parsley, chopped
1 Tbsp. olive oil

Preparation

Put bacon in saucepan, cover with cold water and bring to a boil.
Drain bacon; dry on paper towels.
Saute bacon in heavy skillet for 3 to 5 minutes.
Remove all but 2 tablespoons fat.
Add onions and garlic.
Cook until onions are transparent.
Add potatoes, stock, tarragon and salt and pepper to taste.
Cover and simmer 15 minutes or until potatoes are tender, but not mushy, and liquid is absorbed.
Add vinegar and oil and toss lightly. Sprinkle with parsley; serve hot.
Serves 6.