Garlic-Roasted Potatoes and Greens
| Yield: | 5 Servings |
| Categories: | Salads, Vegetables, Side dishes |
| 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 |
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