Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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