6 very large potatoes, peeled & cubed
1/4 c. butter
1 c. broth (beef, chicken or vegetable)
Salt & pepper
2 tbsp. olive oil (opt.)
2 lg. onions, chopped
3 cloves garlic, minced
1/2 tsp. tarragon
2 tbsp vinegar
1 tbsp. parsley flakes

Heat butter in a large skillet. Saute onion and garlic until transparent. Add potato cubes and heat until lightly browned, stirring constantly. Add broth, tarragon, salt and pepper and enough water to cover (about 2 cups). Simmer until potatoes are tender and a thick sauce happens (stir often). Add vinegar, olive oil and parsley. Serves 6.