Subject: Garlic-Roasted Potatoes
From: "Dancer^" <[email-masked]>
Date: 13 Feb 2000 04:13:51 -0700
Newsgroups: rec.food.recipes

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.
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