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

  Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450C8F. 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