| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cyberealm, Kooknet, Salads, Side dishes, Vegetables | 5 | Servings | |
INGREDIENTS
| 2 | lb | Thin-Skinned Potatoes |
| scrubbed and cut into | ||
| 3/4" | ||
| dice | ||
| 6 | Cloves Garlic, peeled and | |
| quartered lengthwise | ||
| 1/3 | c | Extra-Virgin Olive Oil |
| 3 | T | Wine Vinegar |
| Salt | ||
| Pepper | ||
| 4 | c | Watercress Sprigs, rinsed |
| and crisped | ||
| 2 | T | Chives, chopped |
| mg sodium, no cholesterol. |
INSTRUCTIONS
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, Source: Unknown TYped by Katherine Smith Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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