Guest guest Posted March 16, 2010 Report Share Posted March 16, 2010 Garlic-Roasted Potatoes and Greens 2 lbs. 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 tbsps. wine vinegar salt and pepper 4 cups watercress sprigs, rinsed and crisped 2 tbsps. chives, chopped Mix potatoes, garlic and oil in a 10 x 15 " rimmed pan. Bake at 450 degrees. until well browned, about 1 1/4 hours. Turn vegetables with a wide spatula every 10 to 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. Serves 5. ________________ The new Internet Explorer® 8 - Faster, safer, easier. Optimized for Get it Now for Free! at http://downloads./ca/internetexplorer/ Quote Link to comment Share on other sites More sharing options...
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