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| 2 x ca. 450 g | Thin-Skinned Potatoes; scrubbed and cut into 3/4" dice |
| 6 gross | Cloves Garlic; peeled and quartered lengthwise |
| 1/3 Tasse | olive oil extra virgin |
| 3 Esslöffel | wine vinegar |
| | salt |
| | pepper |
| 4 Tasse | Watercress Sprigs; rinsed and crisped |
| 2 Esslöffel | Chives chopped |
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Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450°F. 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, 25 mg sodium, no cholesterol.
Stinson Beach, Ca
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