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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Meet the Cook: My mom cooks from scratch and rarely uses a recipe. That's how I learned - a pinch of this, a dash of that. But it was actually my dad who invented the basis for this recipe. The potatoes fit any kind of meal - fancy or burgers - and everyone asks me for the recipe. My husband and I have a son, 3. -Sherry DesJardin, Fairbanks, Alaska Ingredients:
15 small red potatoes (about 2 pounds), cut in half |
1/3 cup butter, cubed |
1/4 cup minced fresh parsley |
2 tablespoons minced chives |
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon |
2 to 3 garlic cloves, minced |
3 bacon strips, cooked and crumbled |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well.
2. In a large skillet, melt butter. Add the parsley, chives, tarragon and garlic; cook and stir over low heat for 1-2 minutes. Add the potatoes, bacon, salt and pepper; toss to coat. Cook until heated through, about 5 minutes. Yield: 8 servings.
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