Garlic Roasted Potatoes And Greens
Serves:
Ingredients:
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
Method:
Mix potatoes, garlic and oil in a 10 x 15" rimmed pan.
Bake at 450°F.
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