Garlic-roasted potatoes & 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