GARLIC-ROASTED POTATOES & GREENS

• 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

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