Garlic-roasted Potatoes & Greens Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
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 tbsp: Wine Vinegar,
Salt,
Pepper,
4 cup: Watercress Sprigs, rinsed and crisped
2 tbsp: Chives, chopped
Directions:
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.
Source: Unknown TYped by Katherine Smith Kook-Net: The Shadow Zone IV
~ Stinson Beach, CA
Source from luhu.jp
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.
Source: Unknown TYped by Katherine Smith Kook-Net: The Shadow Zone IV
~ Stinson Beach, CA
Source from luhu.jp