Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Garlic-Roasted Potatoes Followup-To: rec.food.cooking Date: 13 Feb 2000 04:13:51 -0700 Organization: attcanada.net Lines: 30 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <007b01a908dc$8ee61720$0da8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:39561 Garlic-Roasted Potatoes 2 lb Thin-Skinned Potatoes; -scrubbed and cut into 3/4" -dice 6 large Cloves Garlic; peeled and -quartered lengthwise 1/3 cup Extra-Virgin Olive Oil 3 Tbsp Wine Vinegar Salt Pepper 4 cup Watercress Sprigs; rinsed -and crisped 2 Tbsp Chives; chopped 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. Makes 5 servings. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.