Recipe - Garlic-Roasted Potatoes And Greens

2 pound ThinSkinned Potatoes;
scrubbed and cut into 3/4"
dice
6 lg Cloves Garlic; peeled and
quartered lengthwise
1/3 cup ExtraVirgin Olive Oil
3 tablespoon Wine Vinegar
Salt
Pepper
4 cup Watercress Sprigs; rinsed
and crisped
2 tablespoon Chives; chopped

Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450øF. until
well browned, about 1 One fourth hours. Turn vegetables with a wide spatula every
1015 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 KookNet: The Shadow Zone IV ~
Stinson Beach, CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini