Instructions: Based on the Good Housekeeping recipe but modified to lower the fat and cut in half to serve less people.

*NOTE: Original recipe used cherry tomatoes. I used plum tomatoes as that was what I had. I cut them into 1/2" chunks.

In nonstick 12" skillet, heat 2 tsp olive oil over med heat until hot. Add potato chunks and cook, stirring occasionally, until potatoes are browned on the outside and tender on the inside, about 35 min. Transfer potatoes to large bowl.

In same skillet, heat 1 tsp oil; add tomatoes and cook 2 - 4 min, stirring. Add corn kernels and tarragon, and cook 2 - 4 min longer. Turn off the heat and add the potatoes back to the skillet; mix well and cover to keep warm till serving.

In cup, mix lemon juice, salt, pepper, and remaining 1 tsp olive oil

(could be omitted completely); pour over potatoes mixture and toss to combine.

Makes about 6 C or 4 main servings.

NOTES : This was quite good. I had to change the original recipe to cut back some on the fat and to serve fewer then the 12 it served. I didnt have cherry tomatoes so I used plum tomatoes and I didnt have fresh corn or tarragon. It still tastes great!!

I tried Reggies potato recipe last night, and it was great. Well, actually, I guess I changed it a bit-mostly because of what I had on hand. I used Idaho potatoes because I didnt have any red-skin ones. Then, I cut up the pound of fresh asparagus I had and added that. I also threw in about a third a pound of very lean ham. I did have some corn on the cob, so I cut it off the cob and used it. All in all, it was excellent, and Im sure it would be excellent as originally posted. ["Deborah Kirwan"

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