Categories: Salads, Side dishes, Kooknet, Cyberealm, Vegetables 
      Yield: 5 servings 
  
      2 lb Thin-Skinned Potatoes; 
           -scrubbed and cut into 3/4" 
           -dice 
      6 lg Cloves Garlic; peeled and 
           -quartered lengthwise 
    1/3 c  Extra-Virgin Olive Oil 
      3 tb Wine Vinegar 
           Salt 
           Pepper 
      4 c  Watercress Sprigs; rinsed 
           -and crisped 
      2 tb Chives; chopped 
  
  Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450ÜF. 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. 
   
  Source: Unknown TYped by Katherine Smith Kook-Net: The Shadow Zone IV ~ 
  Stinson Beach, CA