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Ingredients: 1 6.5 oz. pkg alouette garlic et herbes 1 teas. choped fresh tarragon or 1/2 teas. dried 2 teas. chopped fresh parsley or 1 teas, dried 1 tabl. red and yellow peppers, diced finely 12 large new potatoes, sliced 1/4 inch thick 5 tabl. extra virgin olive oil 1/2 teas. each salt and pepper 2 tabl. red wine vinegar 2 shallots, diced finely Method: Place potatoes in a pot of cold water and add 1/2 teas salt. Bring to a soft boil and cook until potatoes are just tender. Drain and place in a mixing bowl. Add all the ingredients except alouette and mix thoroughly. Transfer to an 8x8 inch glass baking pan with sides at least 2 inches high. With a spatula, flatten top of potatoes. Cover and set aside for 2 hours. To serve, spread alouette over potato mixture and bake at 350 degrees for 15 minutes. Garnish with finely diced red and yellow peppers. Another winner from Taylor! |
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