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Garlic-roasted potatoes and greens
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| Artist: |
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| Categories: |
Potatoes, Roasted, Salads, Side-dishes, Vegetables |
| Yield: |
5 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Thin-Skinned Potatoes | | | -scrubbed and cut into ? | | | -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 |
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Procedures:
| 1 | Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. | | 2 | Bake at 450°F. | | 3 | Until well browned, about 1 ?hours. | | 4 | Turn vegetables with a wide spatula every 10-15 minutes. | | 5 | Pour vinegar into pan, scraping with spatula to release browned bits and to mix with potatoes. | | 6 | Add salt and pepper to taste. | | 7 | Pour potatoes into a wide, shallow bowl. | | 8 | Chop half the watercress and mix with potatoes. | | 9 | Tuck remaining watercress around potatoes and sprinkle with chives. | | 10 | Per serving: 284 calories, 4.3 g protein, 15 g fat, 35 g carbohydrate, 25 mg sodium, no cholesterol. |
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