Sherry Desjardin, Fairbanks, AK
Yield:
8 servingsIngredients
15 small red potatoes (abt. 2 lbs.)
1/3 c butter
1/4 c minced fresh parsley
2 T minced chives
1 1/2 t minced fresh tarragon or
1/2 t dried tarragon
2 to 3 garlic cloves, minced
2 bacon strips, cooked and crumbled
1/2 t salt
1/4 t pepper
Instructions
Cut the potatoes in half and place in a saucepan; cover with water. Cover and bring to a boil; cook until tender, about 15 minutes. Drain well.
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.
