2 lb Thin-Skinned Potatoes, scrubbed and cut into 3/4" dice
6 large Cloves Garlic, peeled and quartered lengthwise
1/3 cup Extra-Virgin Olive Oil
3 tbsp Wine Vinegar
Salt
Pepper
4 cup Watercress Sprigs, rinsed and crisped
2 tbsp Chives, chopped
|
|
Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450øF. until well browned, about 1 1/4 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
|
|
