Title: Garlic-Roasted Potatoes and Greens
Categories: Salad Side Vegetable
Yield: 5 Servings

2	lb	Thin-Skinned Potatoes; scrubbed and cut into 3/4" dice
6	lg	Cloves Garlic; peeled and quartered lengthwise
1/3	c	Extra-Virgin Olive Oil
3	tb	Wine Vinegar
		Salt
		Pepper
4	c	Watercress Sprigs; rinsed and crisped
2	tb	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

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