Ingredients
2 teaspoons chicken bouillon granules1/2 cup boiling water2 tablespoons white vinegar2 tablespoons olive oil1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon2 garlic cloves, minced1/4 teaspoon pepper2 pounds small red potatoes, quartered1 small onion, chopped
Preparation
In a small bowl, dissolve bouillon in water. Stir in the vinegar, oil, tarragon, garlic and pepper. Place the potatoes in a greased 11x7-in. baking dish. Add tarragon mixture and stir to coat. Sprinkle with onion.
Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until tender.
