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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 5 |
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Directions: Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450F degrees 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.
| Ingredients:
2 Pound(s) Thin-Skinned Potatoes
6 large Cloves Garlic; peeled
1/3 Cup(s) Extra-Virgin Olive Oil
3 Tablespoon(s) Wine Vinegar
4 Cup(s) Watercress Sprigs
2 Tablespoon(s) Chives; chopped |
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