Instructions: 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.

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