1 c. hot water
2 bouillon cubes, crushed
2 tbsp. instant minced onion
1/4 c. olive oil
1 tsp. instant minced garlic
2 tbsp. white vinegar
2 tsp. tarragon leaves, crushed
1/4 tsp. ground black pepper
2 lbs. sm. red potatoes, cut into quarters

Preheat oven to 350 degrees. Combine water, bouillon, minced onion, and minced garlic; let stand for 10 minutes. Add oil, vinegar, tarragon, and black pepper. Place potatoes in shallow 3 quart casserole. Pour dressing over all, tossing to coat. Bake uncovered until potatoes are fork tender, 40 to 60 minutes, stirring occasionally. Serve at room temperature. Serves 4.