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| 7 | each | potatoes | |
| 1 | teaspoon | tarragon | chopped |
| 1/4 | cup | onion | chopped |
| 1/2 | cup | white wine | dry |
| 2 | tablespoons | shallots | chopped |
| 1/2 | cup | olive oil | |
| 1/2 | teaspoon | garlic | chopped |
| 2 | tablespoons | wine vinegar | |
| 1/4 | cup | parsley leaves | chopped |
| 1 | x | black pepper | freshly ground |
| 1/4 | teaspoon | red pepper flakes |
1. Rinse and drain the potatoes but do not peel them. Put them in a large saucepan.
Add cold water to cover and bring to the boil.
Simmer for about 20 minutes, or until tender.
2. Cut the potatoes lenghwise in half. Cut each half into thin slices.
3. Put the potatoes in a bowl and add the remaining ingredients, including pepper.
Stir gently.
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Ask anyone where you're likely to find the largest variety of chile pepper plants in America and you're sure to...
I couldn't believe it, even the batter was great. Everyone loved it.