Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Small white new potatoes 1/4 c Finely minced shallots
- or small Finnish potatoes 1 ts Salt
2 c Dry white wine 1/2 ts Freshly ground black pepper
1/2 c White vinegar 1/4 c Chopped parsley
1 tb Unsalted butter 1 tb Chopped fresh tarragon -OR-
1 ts Finely minced garlic - 1 teaspoon dried

Rinse unpeeled potatoes under cold water and place in 2-quart pan.
Add wine, vinegar, butter, garlic, shallots, salt and pepper. (If
using dried tarragon, add to wine and vinegar mixture.) Cover.
Bring to boil over high heat. Reduce heat to low and simmer until
potatoes are tender, about 15 minutes.
Using slotted spoon, remove potatoes to serving platter and keep
warm in oven at 200 degrees. Cook wine-vinegar mixture over high
heat, reducing by 1/3. Add parsley and fresh tarragon. Remove
potatoes from oven and pour sauce over top. Makes 4 servings.

Printed in the April 30, 1992, issue of the Los Angeles Times.

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