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 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