Instructions: Dice onions and bacon.

Peel and finely slice potatoes.

Saute bacon in a heavy pan for 3-5 minutes. Remove all but 2 tablespoons of the fat and add the onions and garlic. Cook until the onions are transparent. Add potatoes, stock, tarragon, and salt and pepper to taste.

Bring to the boil, and transfer to an ovenproof dish.

Cover and cook 25 minutes or until the potatoes are tender but not mushy and the liquid is absorbed.

Add vinegar and oil and toss lightly. Sprinkle with the parsley and serve hot.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.