Garlic-Roasted Potatoes And Greens Recipe

Step 1

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

Things You'll Need

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

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