Garlic-roasted potatoes and greens

5 servings

Ingredients

Quantity Ingredient
2 pounds Thin-Skinned Potatoes; scrubbed and cut into 3/4\" dice
6 larges Cloves Garlic; peeled and quartered lengthwise
⅓ cup Extra-Virgin Olive Oil
3 tablespoons Wine Vinegar
Salt
Pepper
4 cups Watercress Sprigs; rinsed and crisped
2 tablespoons Chives; chopped

Directions

Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450øF.

until well browned, about 1¼ hours. Turn vegetables with a wide spatula every 10-15 minutes. Pour vinegar into pan, scraping with spatula to release browned bits and to mix with potatoes. Add salt and pepper to taste. Pour potatoes into a wide, shallow bowl. Chop half the watercress and mix with potatoes. Tuck remaining watercress around potatoes and sprinkle with chives.

Per serving: 284 calories, 4.3 g protein, 15 g fat, 35 g carbohydrate, 25 mg sodium, no cholesterol.

Source: Unknown TYped by Katherine Smith Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA

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