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Garlic-Roasted Potatoes & Greens

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Submitted by nanabun

YIELD

5 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 907.2
POUNDS G POTATOES
scrubbed, diced
6 6
EACH EACH GARLIC CLOVES
peeled, quartered lengthwise
79
3 45
TABLESPOONS ML WHITE WINE VINEGAR
1 1
X X SALT *
1 1
X X BLACK PEPPER *
4 946
CUPS ML WATERCRESS
sprigs, rinsed, crisped
2 3E+1
TABLESPOONS ML CHIVES
chopped

Directions

Mix potatoes, garlic and oil in a 10×15 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 303 44% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 23mg 1%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 15%
Sugars g
Protein 9g
Vitamin A 27% Vitamin C 49%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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