| 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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