Ingredients
- 15 rimmed (pan)
- 6 garlic (cloves)
- 3/4 dice
- 4 c watercress sprigs
- 2 lb skinned potatoes (thin)
- 3/8 c extra-virgin olive oil
- 2 tb chives
- 3 tb wine vinegar
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.
