Garlic-Roasted Potatoes & Greens
Yield
5 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
scrubbed, diced |
|
| 6 | each |
garlic cloves
peeled, quartered lengthwise |
|
| ⅓ | cup |
olive oil, extra-virgin
|
|
| 3 | tablespoons |
white wine vinegar
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 4 | cups |
watercress
sprigs, rinsed, crisped |
|
| 2 | tablespoons |
chives
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
scrubbed, diced |
|
| 6 | each |
garlic cloves
peeled, quartered lengthwise |
|
| 79 | ml |
olive oil, extra-virgin
|
|
| 45 | ml |
white wine vinegar
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 946 | ml |
watercress
sprigs, rinsed, crisped |
|
| 3E+1 | ml |
chives
chopped |
|
Directions
Mix potatoes, garlic and oil in a 10x15 inch rimmed pan.
Bake at 450℉ (230℃). until well browned, about 1¼ 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.
